For cooking liquid, in a bowl combine water, worcestershire sauce, vinegar, bouillon, mustard, chili powder, red pepper, and garlic; reserve 1/2 c. Liquid for sauce. Trim fat from brisket. If necessary, cut brisket to fit crockery. Cover; cook on low-heat setting for 10-12 hours or high-heat setting for 5-6 hours.

For sauce, in a small sauce pan combine 1/2 c reserved liquid, catsup, brown sugar, and margarine. Heat through. Pass sauce with meat.

Source- Better Homes & Gardens New Crockery Cooker Cookbook, page 15.

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