West Memphis Beef Brisket

1. 1

   Place the brisket and bay leaves in a large lightly greased slow cooker.

2. 2

   In a jar with a tight-fitting lid, combine the stock, Worcestershire, chili powder, liquid smoke, garlic salt, and pepper.

3. 3

   Shake to emulsify and pour over the beef.

4. 4

   Cover and refrigerate for 8 hours or overnight.

5. 5

   Cook on LOW for 8 hours or until the meat is tender.

6. 6

   Place the beef on a cutting board with a liquid moat and cover with foil.

7. 7

   Let meat rest for 15 minutes.

8. 8

   Meanwhile, strain the cooking liquid into a gravy boat and discard the solids.

9. 9

   Thinly slice the brisket across the grain and serve warm with drizzles of the cooking juices.

* Per serving · 4 servings · Values may vary.