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Hickory Smoked Brisket Recipe

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This recipe for Hickory Smoked Brisket, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Suzie Losure
Added: Sunday, December 21, 2008


3-4 lb Brisket
1/4 cup liquid smoke
1/2 tsp celery salt
1/2 tsp onion salt
1/2 tsp garlic salt

Barbecue sauce

Place brisket on large piece of aluminum foil.
Sprinkle generously with liquid smoke, and seasonings.

Wrap well and put into CROCK-POT. Cover and cook on low 8 to 12 hours(High 4-6 hours).

Serve warm with juices over each slice, or refrigerate overnight, slice thinly, and place in CROCK-POT and pour 1/2 cups of barbecue sauce over meat.
Cook 2-3 hours on high.




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