This recipe works well for a 2- to 3-pound beef brisket (flank steak). Any piece of meat that would be used for a roast is good, but a real brisket cut is better. You can serve on buns or rolls or just plain. The meat falls apart after being in the crockpot overnight.

Rub
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon celery seed
1/8 teaspoon pepper

Rub liberally over the entire surface of the brisket.

You can add other herbs and spices to the rub such as bay leaves, Italian seasoning, etc.

Sauce
1/2 cup ketchup
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

Mix the sauce together into a brownish liquid. Put the meat into the crockpot, cover with the sauce and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.

Cool the brisket a bit after cooking. Cut the brisket across the grain and serve with the juice remaining in the crockpot.