MARINATE THE NIGHT BEFORE: In a large resealable plastic bag, combine the Worcestershire sauce, chili powder, bay leaves, garlic, celery salt, black pepper and Liquid Smoke, if desired.

Cut brisket in half and place in the bag.

Seal bag and turn to thoroughly coat brisket with seasonings.

Refrigerate overnight.

GET BEEF COOKING: Transfer beef to 5 or 6 quart slow cooker; add broth.

Cover and cook on low 6-8 hours or until tender.

MAKE SAUCE A FEW MINUTES BEFORE BEEF IS DONE: In a small sauce pan, saute onion in canola oil until tender.

Add garlic and cook one minute longer.

Stir in remaining ingredients; heat through.

SAUCE UP THE BRISKET: Remove brisket from the slow cooker; discard bay leaves.

Place one cup cooking juices in a measuring cup; skim fat.

Add skimmed, measured juices to the barbeque sauce.

Discard any juices remaining in the slow cooker.

Return brisket to the slow cooker with BBQ sauce mixture.

Cover and cook on high for 30 more minutes to allow flavors to blend.

TO SERVE: Thinly slice across the grain and serve with sauce.