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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, by , is from The Huttner/Brown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judith Brown
Added: Monday, March 2, 2009

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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