Ingredients
3 Tablespoons Worcestershire sauce
2 Cloves garlic, minced
1 Tablespoon chili powder
1 Teaspoon celery salt
1 Teaspoon black pepper
1 Teaspoon liquid smoke
1 Beef brisket (3 to 4 pounds), trimmed
2 bay leaves
Barbecue Sauce (Recipe below)
Instruction For Slow Cook
1. Combine Worcestershire sauce, garlic, chili powder, celery salt, pepper and liquid smoke in small bowl. Spread mixture on all sides of beef. Place beef in large resealable food storage bag; seal bag. Refrigerate 24 hours.
2. Place beef, marinade and bay leaves in slow cooker, cutting meat in half to fit, if necessary. Cover; cook on LOW 7 hours. Meanwhile, prepare Barbecue Sauce.
3. Remove beef from slow cooker and pour juices into 2-cup measure; let stand 5 minutes. Skim fat from juices Remove and discard bay leaves. Stir 1 cup juices into Barbecue Sauce. Discard remaining juices.
4. Return beef and sauce mixture to slow cooker. Cover; cook on LOW 1 hour or until meat is fork-tender. Remove beef to cutting board. Cut across the grain into 1/4 inch thick slices. Serve with Barbecue Sauce.
Recipe for Barbecue Sauce
2 Tablespoons vegetable oil
1 Onion, chopped
2 Cloves garlic, minced
1 Cup ketchup
1/2 Cup molasses
1/4 Cup cider vinegar
2 Teaspoons chili powder
1/2 Teaspoon dry mustard
Instruction
1. Heat oil in medium saucepan over medium heat. Add onion and garlic; cook and stir until onion is tender.
2. Add remaining ingredients. Simmer over medium heat 5 minutes.
