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- 2 -3 lbs fresh beef brisket
- 1 teaspoon chili powder
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon celery seed
- 1⁄8 teaspoon pepper
- 1⁄2 cup catsup
- 1⁄2 cup chili sauce
- 1⁄4 cup packed brown sugar
- 2 tablespoons vinegar
- 2 tablespoons Worcestershire sauce
- 1 1⁄2 teaspoons liquid smoke
- 1⁄2 teaspoon dry mustard
Trim fat from brisket. If necessary, cut to fit into crock pot.
Combine chili powder, garlic powder, celery seed and pepper; rub evenly over meat. Place meat in a 3 1/2-5 quart crock pot.
For sauce, combine catsup, chili sauce, brown sugar, vinegar, Worcestershire sauce, liquid smoke and dry mustard. Pour over brisket.
Cover; cook on low setting for 8 to 10 hours or on high for 4 to 5 hours. Remove meat from cooker. Cut the brisket into thin slices across the grain. Skim fat off juices in cooker; serve juices with meat.
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