Crock-Pot Brisket

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.

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Crock-Pot Brisket

• Course Entree
• Cuisine American
• Crock-Pot Size 6 Quart Crock-Pot

Print Recipe Crock-Pot Brisket Course Entree Cuisine American Crock-Pot Size 6 Quart Crock-Pot

Rating	Votes: 0 Rating: 0 You: Rate this recipe!
Prep Time	15minutes
Cook Time	480minutes

Ingredients

• 4 pounds beef brisket unseasoned
• 2 tablespoons liquid smoke
• 1 tablespoon freshly ground black pepper
• 1 tablespoon salt
• 1 teaspoon onion powder
• 2 cloves garlic minced

Servings:

Ingredients 4 pounds beef brisket unseasoned 2 tablespoons liquid smoke 1 tablespoon freshly ground black pepper 1 tablespoon salt 1 teaspoon onion powder 2 cloves garlic minced Servings:

Rating Votes: 0 Rating: 0 You: Rate this recipe! Prep Time 15minutes Cook Time 480minutes

Instructions

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.

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