Hickory Smoked Brisket
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...
Submitted by Nicki Humphrey.
Yummy good! Eat with beans and other trimmings or roll-up in a tortilla!
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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