This recipe works great for a 2- to 3-pound beef brisket. Any piece of meat that would be used for a roast is fine, but an actual brisket cut is best. You can serve on buns. The meat falls apart after being in the crockpot overnight. Yum.
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon celery seed
1/8 teaspoon pepper
Rub liberally over the entire surface of the brisket. You can add other herbs and spices to the rub such as bay leaves,
Italian seasoning, etc.
1/2 cup ketchup
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
Mix the sauce together into a brownish liquid. Put the meat into the
crockpot, cover with the sauce and cook on LOW for 8 to 10 hours or on
HIGH for 4 to 5 hours.
Cool the brisket a bit after cooking. Cut the brisket across the grain and
serve with the juice remaining in the crockpot.