West Memphis Beef Brisket

• 1 (5 -6 lb) beef brisket
• 2 bay leaves
• 12 cup low sodium beef broth
• 3 tablespoons Worcestershire sauce
• 1 tablespoon chili sauce
• 1 teaspoon liquid smoke
• 1 teaspoon garlic salt
• 1 teaspoon black pepper

1. Place the brisket and bay leaves in a large lightly greased slow cooker.
2. In a jar with a tight-fitting lid, combine the stock, Worcestershire, chili powder, liquid smoke, garlic salt, and pepper.
3. Shake to emulsify and pour over the beef.
4. Cover and refrigerate for 8 hours or overnight.
5. Cook on LOW for 8 hours or until the meat is tender.
6. Place the beef on a cutting board with a liquid moat and cover with foil.
7. Let meat rest for 15 minutes.
8. Meanwhile, strain the cooking liquid into a gravy boat and discard the solids.
9. Thinly slice the brisket across the grain and serve warm with drizzles of the cooking juices.

beef brisket, bay leaves, beef broth, worcestershire sauce, chili sauce, liquid smoke, garlic salt, black pepper

Taken from www.food.com/recipe/west-memphis-beef-brisket-513569 (may not work)