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Hickory Smoke Brisket
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Author Topic: Hickory Smoke Brisket  (Read 2047 times)
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« on: November 14, 2010, 12:11:31 PM »


Place 5 to 6 pound brisket in large piece of foil, or in cooking bag.  Sprinkle generously with 1/2 bottle of liquid smoke and 1/2 teaspoon each; celery, onion and garlic salt.  Wrap well and put into CROCK POT.  Cover and cook on low for 8 to 12 hours.  Serve warm with juices over each slice.  Or refrigerate overnight then slice thinly and cover with 1 1/2 cups barbecue sauce and meat juices.  Reheat for 4 to 6 hours on low.  

Best sauce to use is the Briscuit BBQ Sauce recipe in the forums here and that can be heated in the microwave.
« Last Edit: November 14, 2010, 12:17:19 PM by kilkenny » Logged

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