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Directions:
- For cooking liquid, in a bowl combine water, Worcestershire sauce, vinegar, bouillon granules, mustard, chili powder, cayenned pepper, and garlic. Reserve 1/2 cup liquid for sauce; set aside in refrigerator. Trim fat from meat. If necessary, cut brisket to fit into a 3 1/2 - or 4-quary slow cooker. Place meat in cooker. Pour remaining liquid over brisket.
- Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
- For sauce, in a small saucepan combine the 1/2 cup reserved liquid, catsup, sugar substitute, and butter. Heat through. Pass sauce with meat.
Nutrition Fact per Serving: 194 cal. 9 g total fat(4 g sat. fat), 56 mg chol., 482 mg sodium, 7 g carb, 0 g fiber, 21 g pro.
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