Crockpot Beef Brisket Recipe
Yield: 4 servingsYield: 4 servings
Recipe by luhu.jp
Ingredients:
1: beef brisket, choice size
1 bottle: liquid smoke*,
Directions:
Select a brisket the size you want for the number of people you are
serving. The best kind of liquid smoke to use is Colgins. I cant get in
in Indiana, and have to import it from Texas! Shake the desired amount of
liquid smoke on the brisket. I use about half a bottle for a large
brisket. Sometimes I add a clove or two of garlic, but not always, and not
necessary. Cook on low for about 16 hours. I usually start this the evening
before I want to serve it the next day--cook it all night, put in in the
fridge until afternoon, and then return it to cooking for about 4 to 6 more
hours that evening. This long amount of cooking makes it nice and tender.
Slice against grain. Serve with potato salad and baked beans. Yum! Yum Yum.
I have also wrapped brisket in foil, and cooked it with liquid smoke in the
oven for a long time--but crock pot is easier. A recipe of Judy Lausch
DGSV43A.
Yield: 4 servings
Source from luhu.jp
serving. The best kind of liquid smoke to use is Colgins. I cant get in
in Indiana, and have to import it from Texas! Shake the desired amount of
liquid smoke on the brisket. I use about half a bottle for a large
brisket. Sometimes I add a clove or two of garlic, but not always, and not
necessary. Cook on low for about 16 hours. I usually start this the evening
before I want to serve it the next day--cook it all night, put in in the
fridge until afternoon, and then return it to cooking for about 4 to 6 more
hours that evening. This long amount of cooking makes it nice and tender.
Slice against grain. Serve with potato salad and baked beans. Yum! Yum Yum.
I have also wrapped brisket in foil, and cooked it with liquid smoke in the
oven for a long time--but crock pot is easier. A recipe of Judy Lausch
DGSV43A.
Yield: 4 servings
Source from luhu.jp