Beef brisket with barbeque sauce

3/4 c  Water
    1/2 c  worcestershire sauce
      2 tb Vinegar
      2 ts Beef bouillon; granules
      1 ts Mustard; dry
      1 ts Chili powder
    1/2 ts Red pepper; ground
      2    garlic cloves; minced
  2 1/2 lb Beef brisket
    1/2 c  Catsup
      2 tb Brown sugar
      2 tb margarine; or butter
 
  For cooking liquid, in a bowl combine water, worcestershire sauce,
  vinegar, bouillon, mustard, chili powder, red pepper, and garlic; reserve
  1/2 c. liquid for sauce.  Trim fat from brisket.  If necessary, cut
  brisket to fit crockery.  Cover; cook on low-heat setting for 10-12 hours
  or high-heat setting for 5-6 hours.
  For sauce, in a small sauce pan combine 1/2 c reserved liquid, catsup,
  brown sugar, and margarine.  Heat through.  Pass sauce with meat.