West Memphis Beef Brisket

"In ‘ The Southern Slow Cooker Bible’ by Tammy Algood"
 
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Ready In:
8hrs 20mins
Ingredients:
8
Serves:
12
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ingredients

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directions

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

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