Texas-Style Barbecued Brisket

• 1 beef brisket (3 to 4 pounds)
• 3 tablespoons Worcestershire sauce
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon celery salt
• 1 teaspoon black pepper
• 1 teaspoon liquid smoke
• 2 bay leaves
• Barbecue Sauce
• 2 tablespoons vegetable oil
• 1 medium 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

1. Slow Cooker Directions
2. 1. Trim excess fat from meat and discard. Place beef in large resealable food storage bag. Combine Worcestershire sauce, chili powder, celery salt, pepper, liquid smoke and garlic in small bowl. Spread mixture on all sides of beef; seal bag. Refrigerate 24 hours.
3. 2. Place beef, marinade and bay leaves in slow cooker, if necessary, cutting meat in half, to fit into 4-quart slow cooker. Cover; cook on LOW 7 hours. Meanwhile, prepare Barbecue Sauce.
4. 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 defatted juices into Barbecue Sauce. Discard remaining juices.
5. 4. Return beef and barbecue sauce mixture to slow cooker. Cover; cook on LOW 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.
6. For Sauce:
7. 1. Heat oil in medium saucepan over medium heat. Add onion and garlic; cook and stir until onion is tender.
8. 2. Add remaining ingredients. Simmer over medium heat 5 minutes.

beef brisket, worcestershire sauce, garlic, chili powder, celery salt, black pepper, liquid smoke, bay leaves, barbecue sauce, vegetable oil, onion, garlic, ketchup, molasses, cider vinegar, chili powder, dry mustard

Taken from www.epicurious.com/recipes/member/views/texas-style-barbecued-brisket-50079913 (may not work)