Texas-Style Beef Brisket

• 3 tablespoons Worcestershire sauce
• 1 tablespoon chili powder
• 2 bay leaves
• 2 garlic cloves, minced
• 1 teaspoon celery salt
• 1 teaspoon pepper
• 1 teaspoon liquid smoke, optional
• 1 fresh beef brisket (6 pounds)
• 1/2 cup beef broth
• 1 medium onion, chopped
• 2 tablespoons canola oil
• 2 garlic cloves, minced
• 1 cup ketchup
• 1/2 cup molasses
• 1/4 cup cider vinegar
• 2 teaspoons chili powder
• 1/2 teaspoon ground mustard

1. In a large resealable plastic bag, combine the Worcestershire sauce, chili powder, bay leaves, garlic, celery salt, pepper and, if desired, liquid smoke. Cut brisket in half; add to bag. Seal bag and turn to coat. Refrigerate overnight.
2. Transfer beef to a 5- or 6-qt. slow cooker; add broth. Cover and cook on low for 6-8 hours or until tender.
3. For sauce, in a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through.
4. Remove brisket from the slow cooker; discard bay leaves. Place 1 cup cooking juices in a measuring cup; skim fat. Add to the barbecue sauce. Discard remaining juices.
5. Return brisket to the slow cooker; top with sauce mixture. Cover and cook on high for 30 minutes to allow flavors to blend. Thinly slice beef across the grain; serve with sauce.
6. Place individual portions of sliced brisket in freezer containers; top with cooking sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.

worcestershire sauce, chili powder, bay leaves, garlic, celery salt, pepper, liquid smoke, fresh beef brisket, beef broth, onion, canola oil, garlic, ketchup, molasses, cider vinegar, chili powder, ground mustard

Taken from www.tasteofhome.com/recipes/texas-style-beef-brisket/ (may not work)