Crock-Pot Brisket

Since I have been trying out cuts of meat that I normally don’t buy, my newest one was a brisket.  This one also turned out well.    Also a first time for me using liquid smoke, over all, we were quite impressed.

Crock-Pot Brisket

Rating: 51

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours, 15 minutes

Yield: 10

Crock-Pot Brisket


4 Pound Unseasoned Brisket
2 Tablespoons Liquid Smoke (I used Hickory Smoke Flavor)
1 Tablespoon Black Pepper
1 Tablespoon Salt
1 Teaspoon Onion Powder
2 Garlic Cloves Minced (I would only use fresh with this recipe)


  1. If you haven't purchased your Brisket yet, choose one that has fat on the sides and not much on the front, it's easier to trim off the sides then the front
  2. Trim as much of the fat as you can, not every tiny bit needs to be off..but as much as you can.
  3. In a bowl place Pepper, Salt, and Onion Powder.
  4. Lay brisket on Foil and rub spice mixture into brisket top, bottom and sides.
  5. Then rub garlic into brisket.
  6. Finally carefully pour liquid smoke into brisket.
  7. Wrap tight with foil, I wrapped it so the foil ends were aimed up, so juices would stay inside foil.
  8. I then wrapped it again cross wides again wrapping ends up to keep juices in.
  9. Place in an empty crock-pot and do not add liquid to the crock-pot.
  10. Cook on low for 8-10 hours.
  11. Unwrap and baste with juices.

You are gonna love these!

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