West Memphis Beef Brisket

In ‘ The Southern Slow Cooker Bible’ by Tammy Algood

• Ready In: 8 hrs 20 mins
• Serves: 12

Ingredients

• 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

Directions

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.