1 2-3 pound fresh beef brisket
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon celery seeds
1/8 teaspoon ground black pepper
1/2 Cup ketchup
1/2 Cup chili sauce
1/4 Cup packed brown sugar
2 Tablespoons vinegar
2 Tablespoons Worcestershire sauce
1 1/2 teaspoons liquid smoke
1/2 teaspoon dry mustard
1/3 Cup cold water
3 Tablespoons all-purpose flour
1. Trim fat from meat. Cut meat to fit into a 3 1/2 or 4 quart slow cooker. In a small bowl, combine chili powder, garlic powder, celery seeds, and pepper. Sprinkle chili powder mixture evenly over meat; rub with you fingers. Place meat in slow cooker.
2. In a medium bowl, combine ketchup, chili sauce, brown sugar, vinegar, Worcestershire sauce, liquid smoke, and dry mustard. Pour over meat in a cooker.
3. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 5 1/2 hours.
4. Remove meat from cooker, reserving cooking juices. Skim fat off cooking juices, measure 2 1/2 Cups of the cooking juices. For sauce: In a medium saucepan, stir the cold water into flour; add the 2 1/2 Cups cooking juices. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Cutting across the grain, cut the meat into thin slices. Serve sauce with meat.
Peace and love,