8 French-style rolls (6 to 8-inch), split and toasted
In a small bowl, combine the water, Worcestershire sauce,
vinegar, bouillon granules, chili powder, dry mustard, red pepper, and minced garlic.
Reserve 1/2 cup of the mixture for the barbecue sauce. Trim any
excess fat from the brisket. (If necessary, trim the brisket to fit
into a 3-1/2 quart or 4-1/2 quart crockery cooker).
Place brisket in crockery cooker. Pour the remaining
Worcestershire sauce mixture over meat. Cover and cook brisket on LOW for 10 to 12 hours or on HIGH for 4 to 5 hours.
For sauce, in a small saucepan combine the reserved sauce
mixture, catsup, brown sugar, and cornstarch. Cook mixture over
medium-high heat until thickened and bubbly. Cook and stir 2 minutes more.
To serve, remove meat from cooker; discard cooking liquid.
Thinly slice meat diagonally across grain. Serve meat on toasted rolls if desired. Pass the sauce.
