XD40scinNC
New member
Too cold to smoke outside, or don't have the time to tend it all day?
Do it in a crock pot.
Beef Brisket
Garlic
Black pepper
Liquid smoke
Trim excess fat from brisket, cut to approximate size of crock pot.
Line crock pot with 4 - 5 layers of foil, leaving enough to fully wrap the meat.
Place first piece in crock, sprinkle with 1/4 to 1/2 teaspoon of liquid smoke, 1/4 teaspoon of garlic, and fresh ground black pepper.
Place second piece on first and repeat.
I usually have 3 layers of brisket, and choose the crock pot size to achieve this, based on size of brisket.
Wrap the meat entirely in the foil, and cook on low for 8 hours. Do not add any liquid.
It will be juicy, have a nice 'smoked' flavor, and literately fall apart.
Do it in a crock pot.
Beef Brisket
Garlic
Black pepper
Liquid smoke
Trim excess fat from brisket, cut to approximate size of crock pot.
Line crock pot with 4 - 5 layers of foil, leaving enough to fully wrap the meat.
Place first piece in crock, sprinkle with 1/4 to 1/2 teaspoon of liquid smoke, 1/4 teaspoon of garlic, and fresh ground black pepper.
Place second piece on first and repeat.
I usually have 3 layers of brisket, and choose the crock pot size to achieve this, based on size of brisket.
Wrap the meat entirely in the foil, and cook on low for 8 hours. Do not add any liquid.
It will be juicy, have a nice 'smoked' flavor, and literately fall apart.