24 hour Brisket for BBQ sandwiches

Ingredients:

7-8 lb. brisket

3 tsp. garlic powder

3 tsp. onion salt

2 tsp. celery salt

3 tsp. black pepper

3 tsp. meat tenderizer

3 tsp. Worcestershire sauce

Trim most of the fat from the brisket. It's best to leave some fat on the meat.

Mix the marinate together. This is a dry rub. Rub it all over the meat both front and back. Refrigerate in a closed container for 12 hours.

Remove and place in a crock pot on HIGH for 4 hours.

Turn to LOW for 8 more hours.

Drain the meat and shred. Return to the crock pot.

ADD:

3/4 cups ketchup

1/4 cup brown sugar

1 cup BBQ sauce of your choice. (I usually add about 1/2 cup more)

1/2 cup beer. (I have NOT made this without the beer so I don't know the results by omitting it)

Mix all together. Cook on LOW for another 2 hours.

Serve on warm buns!!

NOTE: Decide what time you want to meat done and count backwards from there to see what time you need to start. You will probably have to get up in the middle of the night!!