| Hickory Smoked Brisket One 3 to 4 pound beef brisket
1/2 cup of liquid smoke
1/2 teaspoon of celery salt
1/2 teaspoon of garlic salt
1/2 teaspoon of onion powder |
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Place the brisket on a large piece of aluminum foil. Sprinkle generously with 1/4 cup of liquid smoke and 1/2 teaspoon each of the celery salt, garlic salt and onion powder. Wrap well and place into the crock pot. Cover and cook on LOW for 8 to 12 hours (HIGH 4 to 6 hours). Slice the brisket into thin slices. Serve warm with juices poured over each slice. | 