Ingredients:
1 Beef Brisket
DRY RUB
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon celery seed
1/4 teaspoon pepper
SAUCE:
1/2 cup ketchup
1/2 cup chili sauce
1/8 cup packed brown sugar
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 to 1-1/2 teaspoons Liquid Smoke optional
1/2 teaspoon ground mustard
A dash of A1 sauce
INSTRUCTIONS:
In a small bowl, combine the dry rub ingredients; rub over brisket. Place in a 3-qt. slow cooker. Let it sit in the slow cooker for at least an hour. If possible, put the slow cooker in your refrigerator and let it sit overnight so that the beef can absorb the spices from the rub.
In a large bowl, combine the sauce ingredients. Pour half over the brisket; set the remaining sauce aside. Cover and cook on high for 4-5 hours, or low for 8 hours, or until meat is tender. Serve with the reserved sauce.
Slice all the meat against the grain, and it will literally be falling apart. Yum!
