Beef Brisket with Barbecue Sauce

I guarantee this to be one of the best pieces of meat you have ever put in your pie hole or your money back.

1½ cups water
½ cup Worcestershire sauce
2 TBS vinegar
2 tsp instant beef bouillon granules
1 tsp dry mustard
1 tsp chili powder
½ tsp ground red pepper
4 cloves garlic, minced
1 2½-pound fresh beef brisket

1 cup catsup
4 TBS brown sugar
2 TBS butter or margarine

For cooking liquid, in a bowl combine water, Worcestershire sauce, vinegar, bouillon granules, dry mustard, chili powder, red pepper, and garlic. Reserve 1 cup liquid for sauce; set aside in the refrigerator. Trim fat from meat. If necessary, cut brisket to fit into crockery cooker. Pour remaining liquid over brisket.

Cover and cook on low-heat setting for 10 to 12 hours.

For sauce, combine the 1 cup reserved liquid, catsup, brown sugar, and butter. Mix into the brisket sauce.