West Memphis Beef Brisket

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

• Servings: 12
• 1 (5 -6 lb) beef brisket
• 2 bay leaves
• 1/2 cup low sodium beef broth
• 3 tablespoons worcestershire sauce
• 1 tablespoon chili sauce
• 1 teaspoon liquid smoke
• 1 teaspoon garlic salt
• 1 teaspoon black pepper

Recipe

• 1 place the brisket and bay leaves in a large lightly greased slow cooker.
• 2 in a jar with a tight-fitting lid, combine the stock, worcestershire, chili powder, liquid smoke, garlic salt, and pepper.
• 3 shake to emulsify and pour over the beef.
• 4 cover and refrigerate for 8 hours or overnight.
• 5 cook on low for 8 hours or until the meat is tender.
• 6 place the beef on a cutting board with a liquid moat and cover with foil.
• 7 let meat rest for 15 minutes.
• 8 meanwhile, strain the cooking liquid into a gravy boat and discard the solids.
• 9 thinly slice the brisket across the grain and serve warm with drizzles of the cooking juices.