• 1 2-3 lb. fresh beef brisket
• 1 tsp. chili powder
• 1/2 tsp. garlic powder
• 1/4 tsp. celery seed
• 1/8 tsp. pepper
• 1/2 C. ketchup
• 1/2 C. chili sauce
• 1/4 C. packed brown sugar
• 2 T. vinegar
• 1/2 tsp. liquid smoke
• 2 T. Worchestershire sauce
• 1/2 tsp. dry mustard

Trim fat from brisket. Combine chili powder, garlic powder, celery seed, and pepper; rub evenly over meat. Place meat in 1 3 1/2, 4 or 5 qt. crock pot.

For sauce combine ketchup, chili sauce, brown sugar, vinegar, Worchestershire sauce, liquid smoke and dry mustard. Pour over brisket.

Cover and cook on low for 8-10 hours or on high for 4-5 hours.

Remove meat from crockpot. Cut into thin slices across the grain. Skim fat off juices in cooker; serve juices with meat.

Recipe submitted by florentine on 7/17/00

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