1. Place the brisket and bay leaves in a large lightly greased slow cooker. 2. In a jar with a tight-fitting lid, combine the stock, Worcestershire, chili powder, liquid smoke, garlic salt, and pepper. 3. Shake to emulsify and pour over the beef. 4. Cover and refrigerate for 8 hours or overnight. 5. Cook on LOW for 8 hours or until the meat is tender. 6. Place the beef on a cutting board with a liquid moat and cover with foil. 7. Let meat rest for 15 minutes. 8. Meanwhile, strain the cooking liquid into a gravy boat and discard the solids. 9. Thinly slice the brisket across the grain and serve warm with drizzles of the cooking juices. ---------------------------------------------------------------------------
Nutrition
Ingredients
