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Hickory-Smoked Brisket in the Crock Pot Recipe

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This recipe for Hickory-Smoked Brisket in the Crock Pot is from The Huttner/Brown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5-6 lb brisket
1/2 bottle liquid smoke
1/2 t. garlic salt
1 1/2 c. BBQ sauce
Directions:
Directions:
Place brisket in large piece of foil (I use heavy duty foil). Sprinkle beef w/ the liquid smoke and garlic salt. Wrap well and put into Crock Pot. Cover and cook on Low for 8-12 hours. Serve warm w/ juices over each slice. Or, refrigerate overnight then slice thinly and cover w/ 1 1/2 c. bbq sauce and meat juices. Reheat for 4-6 hours on Low.

 

 

 

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