"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
5-6 lb brisket 1/2 bottle liquid smoke 1/2 t. garlic salt 1 1/2 c. BBQ sauce
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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