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Hickory Smoked Brisket

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“This simple but delicious recipe is amazing! I use a corned beef brisket (discarding the little package of spices that usually comes with it.) It is very good served with red new potatoes and red cabbage. The leftover beef is perfect for Reuben sandwiches. This is one of our family favorites.”
READY IN:
10hrs 3mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place brisket on large piece of aluminum foil.
  2. Sprinkle generously with ¼ c of liquid smoke and ½ teaspoon each: Celery salt, garlic salt and onion powder.
  3. Wrap well and put into Crock-Pot.
  4. Cover; cook on Low 8 to 12 hours (High: 4 to 6 hours).
  5. Serve warm with juices over each slice.

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