Servings: 4
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.
Posted to Master Cook Recipes List, Digest #110
Date: Thu, 6 Jun 1996 01:03:07 -0400
From: Lestat6663@aol.com
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