Texas Style Barbecued Brisket
|Beef brisket||4 Pound, cut into halves, if necessary, to fit slow cooker (1 brisket)|
|Worcestershire sauce||3 Tablespoon|
|Chili powder||1 Tablespoon|
|Celery salt||1 Teaspoon|
|Black pepper||1 Teaspoon|
|Liquid smoke seasoning||1 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Barbecue sauce||2 Tablespoon|
TRIM excess fat from meat and discard.
Place meat in resealable plastic food storage bag.
Combine Worcestershire sauce, chili powder, celery salt, pepper, liquid smoke, garlic and bay leaves in small bowl.
Spread mixture on all sides of meat; seal bag.
Refrigerate 24 hours.
PLACE meat and marinade in slow cooker.
Cover and cook on LOW 7 hours.
Meanwhile, prepare Barbecue Sauce.
REMOVE meat 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 of defatted juices into Barbecue Sauce.
Discard remaining juices.
Return meat and Barbecue Sauce to slow cooker.
Cover and cook 1 hour or until meat is fork-tender.
Remove meat to cutting board.
Cut across grain into 1/4-inch-thick slices.
Serve 2 to 3 tablespoons Barbecue Sauce over each serving.