Barbecued Brisket

1 beef brisket 3 to 4 pounds, cut into halves, to fit crockpot
3 Tbsp. Worcestershire sauce
1 Tbsp. chili powder
1 tsp. celery salt
1 tsp. black pepper
1 tsp. liquid smoke
2 cloves garlic, minced
2 bay leaf
Barbecued sauce

Trim fat from meat and discard. Place meat in a resealable plastic food bag.

Combine worcestershire sauce, chili powder, celery salt, pepper, liquid smoke, garlic and bay leaves in a small bowl. Spread mixture on all sides of meat, seal bag. Refrigerate 24 hours.

Place meat and marinade in crockpot. Cover and cook on LOW 7 HOURS.

Remove meat from CP and pour juices into 2 cup measure, let stand 5 minutes.

Skim fat from juice. Remove bay leaves and discard. Stir 1 cup juice into Barbecue sauce. Discard remaining juice.

Return meat and barbecue sauce to CP. Cover and cook on LOW 1 HOUR.

Cut meat. Pour barbecue sauce over meat.
BARBECUE SAUCE:
2 Tbsp. vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 cup ketchup
1/2 cup molasses
1/4 cup cider vinegar
2 tsp. chili powder
1/2 tsp. dry mustard


Heat oil in medium saucepan over medium heat. Add onion and garlic, cook until onion is tender. Add remaining ingredients. Simmer 5 minutes