Texas-Style Barbecue Brisket

1 (3-4 lbs.) beef brisket, trimmed
2 bay leaves
3 Tbsp. Worcestershire sauce
1 Tbsp. chili powder
1 tsp. celery salt
1 tsp. black pepper
1 tsp. liquid smoke
2 cloves garlic, minced
Barbecue Sauce (follows)

2 tsp. vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 c. ketchup
1/2 c. molasses
1/4 c. cider vinegar
2 tsp. chili powder
1/2 tsp. dry mustard

Place meat in resealable plastic food storage bag, cut in half to fit slow-cooker if necessary. Combine Worcestershire sauce, chili powder, celery salt, pepper, liquid smoke, garlic and bay leaves in small bowl. Spread mixture on all sides of meat; seal bag. Refrigerate 24 hours. Place meat and marinade in slow cooker. Cover and cook on low seven hours. Meanwhile, to prepare barbecue sauce, heat oil in medium saucepan over medium heat. Add onion and garlic; cook until onion is tender. Add remaining ingredients. Simmer five minutes. Remove meat from slow cooker and pour juices into two cup measure; let stand five minutes. Skim fat from juices. Remove and discard bay leaves. Stir one cup defatted juices into barbecue sauce. Discard remaining juices. Return meat and barbecue sauce to slow cooker. Cover and cook on low one hour or until meat is fork-tender. Remove meat and slice across grain. Serve with the barbecue sauce. Makes 10-12 servings.