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3 tablespoons Worcestershire sauce

1 tablespoon chili powder

2 garlic cloves, minced

1 teaspoon celery salt

1 teaspoon pepper

1 teaspoon liquid smoke, optional

1 fresh beef brisket (6 pounds)

½ cup beef broth

2 bay leaves

BARBECUE SAUCE:

1 medium onion, chopped

2 tablespoons canola oil

2 garlic cloves, minced

1 cup ketchup

½ cup molasses

¼ cup cider vinegar

2 teaspoons chili powder

½ teaspoon ground mustard

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1. In a large bowl or shallow dish, combine the Worcestershire sauce, chili powder, garlic, celery salt, pepper and, if desired, liquid smoke. Cut the brisket in half, then add it to the bowl and turn it to coat. Cover and refrigerate it overnight.

2. Transfer the beef to a 5- or 6-quart slow cooker. Add the broth and bay leaves. Cover and cook on low for six to eight hours, or until the meat is tender. Editor's Tip: When done, the internal temperature of your brisket should be 190° to 200°F. Use a digital thermometer to test for doneness; the ThermaPen One is our Test Kitchen's favorite.

3. To make the sauce, in a small saucepan, saute the onion in oil until it's tender. Add garlic and cook for one minute longer. Stir in the remaining ingredients, and heat them through.

4. Remove the brisket from the slow cooker and discard the bay leaves. Place 1 cup of the cooking juices in a measuring cup and use a spoon to skim the fat. Discard the remaining cooking juices. Add the reserved juices to the barbecue sauce.

5. Return the brisket to the slow cooker and top with the sauce mixture. Cover and cook on high for 30 minutes to allow the flavors to blend. Thinly slice the beef across the grain and serve it with the sauce.

What cut of beef is best to substitute for brisket?

If you don’t have beef brisket, the next best substitute is a chuck roast. This cut of beef comes from the shoulder area and, like brisket, is a tough cut of meat that benefits from low and slow cooking.

Why is my slow-cooker brisket tough?

If your slow-cooker brisket is tough, it’s possible that there wasn’t enough liquid in the pot, or that the brisket wasn’t cooked long enough. Don’t trim all of the fat off the brisket before you put it in the slow cooker. Fat equals flavor, and it gives the meat natural moisture.

Recipe Variations

Use your oven: If you don’t have a slow cooker, you can cook this recipe in your oven. After allowing the brisket to marinate overnight, place it in a Dutch oven with the beef broth and bay leaves. Cover and cook in a 250º oven for five to six hours (one hour per pound of beef), or until fork-tender.

Make it in a pressure cooker: If you’re short on time, the pressure cooker can be a great help. To cook beef brisket in less than two hours, try this pressure-cooker beef brisket in beer recipe.

Go for Thailand, not Texas: This Thai-style brisket recipe features the flavors of peanut butter, soy sauce and cilantro instead of barbecue sauce. It’s served over rice with sauteed vegetables.