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In small bowl, combine brown sugar, Italian seasoning, onion powder, salt and pepper. Rub onto brisket and place in slow cooker.
In a bowl, whisk broth, molasses, Worcestershire and, if desired, liquid smoke. Add to slow cooker, cook on Low for 8 hours or High for 6 hours.
Carefully remove brisket from slow cooker and shred with 2 forks. In a small bowl, combine water, cornstarch and vinegar. Strain liquid in slow cooker into a saucepan and add cornstarch mixture. Bring to a boil over medium-high heat and cook 3 minutes, until thickened and clear. Combine 5 cups of the sauce with brisket in a large bowl. Let stand, covered, for 15 minutes.
Split onion rolls and fill with brisket and coleslaw. Serve immediately.