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· 5 pounds Fresh beef brisket
· 2 teaspoons Unseasoned meat tenderizer**
· 1/2 teaspoon Celery salt
· 1/2 teaspoon Seasoned salt
· 1/2 teaspoon Garlic salt
· 1/4 cup Liquid smoke
· 1/4 cup Worchestershire sauce
· 1−1/2 cups BBQ sauce

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 Worcestershire 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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