Hickory Smoked Brisket
Submitted by Nicki Humphrey.
NOTE: Brisket and sauce may be refrigerated separately, if covered, for up to 2 days or frozen. Defrost in refrigerator overnight, bringing to room temperature...
So easy, so wonderful!! We often serve this at parties, during Sunday football, or I'll take to work. ALWAYS a huge hit...
Is summer already coming to an end? Labor Day weekend marks the closing of summer, but to help soften the blow we are crockin' up some yummy dishes for you! A Hickory Smoked Brisket (featured in The Crockin' Girls Slow Cookin' Companion) and Nicole's delicious Cabbage & Tomatoes to pair with it! Get ready for some good eatin' y'all!
- 3-4 Pound pound beef brisketâ€¨
- 1/4 Cup liquid smokeâ€¨
- 1/2 Teaspoon celery salt
- 1/2 Teaspoon garlic salt
- 1/2 Teaspoon onion powder
Place beef on a piece of large foil and sprinkle with ingredients.
Wrap foil securely around beef.
Place in 6-quart slow cooker, cover, and cook on LOW for 8â€“12 hours.
Serve warm with juice ladled over each slice.
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