Texas-Style Barbecued Brisket

Cook Time 8 hours

Makes 10 to 12 servings

1	beef brisket (3 to 4 pounds)
3	tablespoons Worcestershire sauce
2	cloves garlic, minced
1	tablespoon chili powder
1	teaspoon celery salt
1	teaspoon black pepper
1	teaspoon liquid smoke
2	bay leaves
	Barbecue Sauce

Trim excess fat from meat and discard. Place beef in large resealable food storage bag. Combine Worcestershire sauce, chili powder, celery salt, pepper, liquid smoke and garlic in small bowl. Spread mixture on all sides of beef; seal bag. Refrigerate 24 hours.
Place beef, marinade and bay leaves in slow cooker, if necessary, cutting meat in half, to fit into 4-quart slow cooker. Cover; cook on LOW 7 hours. Meanwhile, prepare Barbecue Sauce.
Remove beef from slow cooker and pour juices into 2-cup measure; let stand 5 minutes. Skim fat from juices. Remove and discard bay leaves. Stir 1 cup defatted juices into Barbecue Sauce. Discard remaining juices.
Return beef and barbecue sauce mixture to slow cooker. Cover; cook on LOW 1 hour or until meat is fork-tender. Remove meat to cutting board. Cut across grain into 1/4-inch-thick slices. Serve 2 to 3 tablespoons Barbecue Sauce over each serving.