Texas Beef Barbeque #2

      6 lb Beef brisket                        3    Bay leaves
      2 qt Bone stock                               Salt and pepper

  Recipe by: Walter Jetton Put the bay leaves in a about a cup of water and
  bring to a boil.  Let it simmer 10 minutes or so, then remove the leaves
  and add the bay tea to the bone stock, along with the salt and pepper. Put
  the brisket in your Dutch Oven and add the stock mixture to cover it about
  a quarter of the way. Cover and cook over the fire, turning the brisket
  about every half hour until it's nearly done. This can be determined by
  forking.  Mop it and lay it on the grill to finish cooking, being sure to
  turn it and mop it every 20 minutes or so. To make a good natural gravy,
  add a little Worcestershire Sauce and maybe a dash of chili powder to the
  liquid you cooked the brisket in. You can also serve this with barbecue
  sauce.