Total Time
8hrs 20mins
Prep 20 mins
Cook 8 hrs

In ‘ The Southern Slow Cooker Bible’ by Tammy Algood


  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.