Texas Beef Brisket

Brisket in Crock Pot
This is more moist and tasty than other recipe below

(This is for 2 servings)
2 Tbsp. Worcestershire sauce
1 TBS liquid smoke
3 cloves crushed garlic (or less, we like lots)
1 TBS cider venegar
1 TBS loose brown sugar (not packed)
1 TBS fresh squeezed lemon juice

1 tea chili powder
1 tea salt
1/2 tea garlic powder
1 tea onion powder
1 tea ground black pepper
1/2 tea dry mustard
1 bay leaf, crushed
1 cup water
2 Boullion Cubes

Cook on high for 2 hours and 4-4.5 hours on low

Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 4 hours
Yield: 10 servings

2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed
4 pounds beef brisket, trimmed
(I didn't do this last time - but I think I should try -- paprika)

2 tea worstershire
1/4 tea liqid smoke
2 cups water and 2 beef boullion cubes but I think I only used half of this mixture to cover 1/2 inch of the pan

Preheat the oven to 350 degrees F.
Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.

Add beef boullion and water, 2 teaspoon worstershire 1/4 teaspoon liqid smoke to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.

For 2 servings, we cooked it 45 minutes dry at 350 degrees, then added the liquid and cooked for about 2 hours and 40 minutes at 300 degrees.

Trim the fat and slice meat thinly across the grain. I like dipping it in Rudy's BBQ Sauce.