Select a brisket the size you want for the number of people you are
serving. The best kind of liquid smoke to use is Colgin's. I can't
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.
