In a large resealable plastic bag, combine the Worcestershire sauce, chili powder, bay leaves, garlic, celery salt, pepper and liquid smoke if desired. Cut brisket in half; add both to bag. Seal bag and turn to coat. Refrigerate overnight.
Transfer beef to a 5 to 6 qt. slow cooker; add broth. Cover and cook on low for 6 to 8 hours or until tender.
In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through.
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.
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 across the grain; serve with sauce.
by Get Off Your Butt and BAKE
Marie G. - Will be making this next week,it sounds so yummy.Will let you know what the boss&teen boss say”husband&13 year old grandson. Marie at micmac49@hughes.netFebruary 16, 2013 – 9:56 am
Get Off Your Butt and BAKE! - Hi Kate,
Look at Sam’s or Costco. I always have luck at one of those places!
JonnaFebruary 1, 2013 – 2:51 pm
Hopeful - I can’t find a “beef brisket” cut of meat in our stores. I see a thin pot roast type of beef and the butcher steered (ha!) me toward a corned beef brisket – but that’s not what your picture looks like.
Advice? Really sounds and looks delicious!February 1, 2013 – 4:59 am
Diane Tillman - Sounds easy and yummyJanuary 29, 2013 – 7:05 am