| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef, Main dish, Crockpot, Bar-b-q |
10 |
Servings |
INGREDIENTS
| 5 |
lb |
Fresh beef brisket |
| 2 |
ts |
Unseasoned meat tenderizer** |
| 1/2 |
ts |
Celery salt |
| 1/2 |
ts |
Seasoned salt |
| 1/2 |
ts |
Garlic salt |
| 1/4 |
c |
Liquid smoke |
| 1/4 |
c |
Worchestershire sauce |
| 1 1/2 |
c |
BBQ sauce |
INSTRUCTIONS
1. Place the brisket on a large piece of heavy-duty aluminum foil. Sprinkle
tenderizer and seasonings on both sides of the meat. Pour liquid smoke and
Worchestershire sauce over top. Cover and marinate in refrigerator 6 to 10
hours or overnight. 2. Place foil-wrapped brisket in Crock-Pot (cut brisket
in half, if necessary, to fit easily). Cover and cook on low setting for 8
to 10 hours. 3. Chill cooked brisket, then cut across the grain into thin
slices. Before serving, reheat in your favorite barbecue sauce.
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