4 B's = A+

• 3 lbs beef brisket
• 2 teaspoons liquid smoke
• 1 teaspoon celery salt
• 12 teaspoon pepper
• 14 teaspoon salt
• 1 large onion, sliced
• 1 (12 ounce) bottle dark beer (such as Newcastle)
• 2 teaspoons Worcestershire sauce
• 2 tablespoons cornstarch
• 14 cup cold water

1. Cut the brisket in half and rub all over with liquid smoke, celery salt, pepper, and salt.
2. *using your hands to rub the liquid smoke on the meat will have your hands smelling like BBQ all day long - I recommend using gloves or a plastic bag.
3. Place in a slow cooker and top with sliced onion.
4. In a bowl combine the beer and Worcestershire sauce; pour over meat.
5. cook on low 10-12 hours.
6. Remove brisket and keep warm.
7. Strain the juices and transfer liquid to a small saucepan.
8. combine the cornstarch and cold water, stir until smooth and add to saucepan.
9. Bring to a boil, then cook and stir for 2 minutes or until thicken.
10. Slice the brisket thinly across the grain and spoon the gravy over the top.

beef brisket, liquid smoke, celery salt, pepper, salt, onion, worcestershire sauce, cornstarch, cold water

Taken from www.food.com/recipe/4-bs-a-317196 (may not work)