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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Hickory Smoked Brisket Recipe

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This recipe for Hickory Smoked Brisket is from Our Family Cookbook , 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:  
3-4 lb Brisket
1/4 cup liquid smoke
1/2 tsp celery salt
1/2 tsp onion salt
1/2 tsp garlic salt

Foil
Barbecue sauce
Directions:
Directions:
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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