Ingredients

The following ingredients have 10 Servings
  • 3 tablespoons Worcestershire sauce
  • 2 teaspoons chili powder (I like to use ancho chile powder)
  • 2 bay leaves
  • 3 garlic cloves (minced)
  • 1 teaspoon onion salt
  • 1 teaspoon pepper
  • 2 teaspoons liquid smoke
  • 4 pounds beef brisket
  • 1/2 cup beef broth
  • 2 cups barbecue sauce

Instruction

  • In a large resealable plastic bag, combine the Worcestershire sauce, chili powder, bay leaves, garlic, onion salt, pepper and liquid smoke.
  • Add brisket to bag.
  • Seal bag, and refrigerate overnight.
  • Transfer beef to a slow cooker. I use a 5 quart.
  • Add broth.
  • Cover, and cook on low for 8 hours, or until tender.
  • Remove brisket from the slow cooker.
  • Discard bay leaves.
  • Stir together 1 cup beef juices from slow cooker and barbecue sauce.
  • Discard remaining juices.
  • Return brisket to the slow cooker, and pour sauce mixture over the top.
  • Cover, and cook on high for 30 minutes.
  • Thinly slice beef across the grain. I like to serve the meat on buns and top with the meat with a little bit of extra sauce.