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Prep Time: 1440 Minutes Cook Time: 480 Minutes |
Ready In: 1920 Minutes Servings: 10 |
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Ingredients:
2 whole(s) bay leaves |
1 beef brisket (3 -4 pounds) |
1 teaspoon(s) black pepper |
1 teaspoon(s) celery salt |
1 tablespoon(s) chili powder |
2 clove(s) garlic, minced |
1 teaspoon(s) liquid smoke |
3 tablespoon(s) worcestershire sauce |
1 bottle(s) your favorite bbq sauce (12-16 oz.) |
Directions:
1. Trim excess fat from meat and discard. Place beef in large resealable food storage bag. Combine Worcestershire sauce, garlic, chili powder, celery salt, pepper and liquid smoke in small bowl. Spread mixture on all sides of beef; seal bag; Refrigerate 24 hours.
2. Place beef, marinade and bay leaves in CrockPot, cutting meat in half, if necessary, to fit. Cover, cook on low for 7 hours.
3. Remove beef from CrockPot 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 bbq sauce. Discard remaining juices.
4. Return beef and barbecue sauce mixture to CrockPot. Cover; cook on low for 1 hour or until meat is forktender. Remove meat to cutting board. Cut across grain into 1/4" thick slices. Sever 23 tablespoons of sauce over each serving.
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