Best Barbecue Hickory-Smoked Brisket

czwartek, 23 stycznia 2014

5 -6 lbs beef brisket, well trimmed
1 (1 1/4 ounce) envelope commercial onion soup mix (I use Onion Seasoning Mix Onion Seasoning Mix)
2 ounces bottled liquid smoke
1 1/2 cups barbecue sauce

1 Place brisket on large piece of foil.
2 Sprinkle with onion seasoning and pour liquid smoke over, fold brisket in half if needed to make a compact packet that will fit in the crock pot.
3 Seal foil, place brisket in refrigerator overnight.
4 In the morning, place brisket in the crock pot on low heat, cook 8 hours.
5 Remove brisket, strain broth into glass jar.
6 Place brisket and broth in refrigerator and allow to cool completely.
7 Skim fat from broth and mix 1 1/2 cups broth with barbecue sauce.
8 Return the sliced brisket to crock pot and pour sauce over.
9 Turn on low and allow to cook for 4 to 6 hours.

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