2 -3 lbs fresh beef brisket
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon celery seed
1/8 teaspoon pepper
1/2 cup catsup
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
Trim fat from brisket. If necessary, cut to fit into crock pot.
Combine chili powder, garlic powder,
celery seed and pepper; rub evenly over meat.
Place meat in a 3 1/2-5 quart crock pot.
For sauce, combine catsup, chili sauce, brown sugar,
vinegar, Worcestershire sauce,
liquid smoke and dry mustard.
Pour over brisket.
Cover; cook on low setting for 8 to 10 hours
or on high for 4 to 5 hours.
Remove meat from cooker.
Cut the brisket into thin slices across the grain. Skim fat off juices in cooker; serve juices with meat.