Recipe for Hickory-smoked Brisket from the Beef section.
Hickory-Smoked BrisketPlace 3- to 4-pound beef brisket on large piece of aluminum foil. Sprinkle generously with 1/4 cup of liquid smoke and 1/2 teaspoon each celery salt, onion salt and garlic salt. Wrap well and put into crockpot. Cover and cook on LOW for 8 to 12 hours or on HIGH for 4 to 6 hours. Serve warm with juices over each slice. Or, refrigerate overnight and then slice thinly. Place in crockpot and pour 1 1/2 cups barbecue sauce over meat. Cook 2 to 3 hours on HIGH.
We hope you enjoy your freshly made Hickory-smoked Brisket. This recipe came from Beef's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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