Trim fat from brisket. If needed, cut brisket to fit into a slow cooker. Combine chili powder, garlic powder, celery seed, and pepper; rub evenly over meat. Place meat in a 3 1/2 to 4 quart slow cooker. For sauce, mix catsup, chili sauce, brown sugar, vinegar, Worcestershire, liquid smoke and dry mustard. Pour over brisket. Cover; cook on low heat setting for 8 to 10 hours or on high heat setting 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. Makes 6 to 8 servings.
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