Hickory Smoked Brisket
- Ready In:
- 10hrs 3mins
- Ingredients:
- 5
- Serves:
-
4-6
ingredients
- 1 large beef brisket (or Corned Beef Brisket)
- 1⁄4 cup liquid smoke
- 1⁄2 teaspoon celery salt
- 1⁄2 teaspoon garlic salt
- 1⁄2 teaspoon onion powder
directions
- Place brisket on large piece of aluminum foil.
- Sprinkle generously with ¼ c of liquid smoke and ½ teaspoon each: Celery salt, garlic salt and onion powder.
- Wrap well and put into Crock-Pot.
- Cover; cook on Low 8 to 12 hours (High: 4 to 6 hours).
- Serve warm with juices over each slice.
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Reviews
-
We got this same recipe from the recipe booklet that came with one of our crockpots. We just love it! We use fresh brisket. After it's done, I shred it, toss it in the crockpot with barbecue sauce, and warm it up. Then I serve it on rolls, alone or with slices of cheese. Delicious! I'd misplaced the recipe, so we haven't had it in a long time. Thanks for posting, mmm29--I'm happy to be able to make this again!
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<br>Since I work full-time, the easier the better. I try the fancy stuff on weekends though, and enjoy the challenge. I pride myself on my spice collection.