8 French-style rolls (6 to 8-inch), split and toasted
In a small bowl combine the water, Worcestershire sauce, vinegar,
bouillon granules, chili powder, dry mustard, red pepper, and minced
garlic.
Reserve 1/2 cup of the mixture for the barbecue sauce.
Trim any excess fat from the brisket. If necessary, cut the brisket to fit into a
3-1/2 quart or 4-quart crockery cooker.
Place brisket in crockery cooker. Pour the remaining Worcestershire
sauce mixture over meat.
Cover and cook brisket on LOW for 10 to 12 hours (or on HIGH for 4 to 5 hours).
For sauce, in a small saucepan combine the reserved sauce mixture,
catsup, brown sugar and cornstarch. Cook mixture over medium-high heat
until thickened and bubbly. Cook and stir 2 minutes more.
To serve, remove meat from cooker; discard cooking liquid. Thinly slice
meat diagonally across grain. Serve meat on toasted rolls. Pass the
sauce.
Makes about 8 servings Note: I don't think I added the red pepper, because I didn't have any ground red pepper, (probably just added black pepper)
