Hickory Smoked Brisket

  • 1 star
  • 2 stars
  • 3 stars
  • 4 stars
  • 5 stars
Rate this Recipe

Similar...

Sweet & Savory Brisket

Submitted by Nicki Humphrey.

Brisket

Brisket – Easy summer barbecued brisket recipe

All day brisket

So what if it’s raining have barbecue anyway with my wonderful smokey barbecued brisket. Use a second crock pot to make baked potatoes and add salad and...

Prep Time 10 mins
Cook Time 12 hrs
Temp Low
Yield Serves 12

Is summer already coming to an end? Labor Day weekend marks the closing of summer, but to help soften the blow we are crockin' up some yummy dishes for you! A Hickory Smoked Brisket (featured in The Crockin' Girls Slow Cookin' Companion) and Nicole's delicious Cabbage & Tomatoes to pair with it! Get ready for some good eatin' y'all!

Ingredients

  • 3-4 Pound pound beef brisket

  • 1/4 Cup liquid smoke

  • 1/2 Teaspoon celery salt
  • 1/2 Teaspoon garlic salt
  • 1/2 Teaspoon onion powder

Directions

  1. Step One

    Place beef on a piece of large foil and sprinkle with ingredients.

  2. Step Two

    Wrap foil securely around beef.

  3. Step Three

    Place in 6-quart slow cooker, cover, and cook on LOW for 8–12 hours.

  4. Step Four

    Serve warm with juice ladled over each slice.

Crockin' Reviews Add Review
  1. Crockin Girls

    Crockin Girls

    Donna, it will be labeled as brisket.

  2. Donna

    What exactly does one get when she gets a beef brisket? What will it say? Beef Brisket? Rump roast? I haven’t seen anything marked Beef Brisket…

  3. CindyH

    CindyH

    I bought a 7 lb brisket at the Farmer’s Market last weekend, divided it in roughly in half, and cooked the pieces in two crockpots simultaneously: I used the 6-qt crock to cook the foil-wrapped cut per the instructions, and I put the other piece directly into the 4-qt crock. I cooked the piece in the 4-qt crock about 10 hours, and the foil-wrapped piece in the 6-qt crock for 12 hours. Bottom line: Both pieces came out fully cooked and tender, and I couldn’t really notice a whole lot of difference. I think I would have liked more flavor–something to add a little tang, like worcestershire sauce or perhaps some apple cider vinegar. In any case, I ate it with a tiny bit of BBQ sauce and it was fantastic. And next time I’ll buy a smaller brisket.

    Rating
    • 1 star
    • 2 stars
    • 3 stars
    • 4 stars
    • 5 stars
  4. Crockin Girls

    Crockin Girls

    What a cool idea, Renita!

  5. Renita R.

    It was okay. Definitely needed pepper and a generous hand with the seasonings. It was a great way to cook a brisket. My 13 year old daughter and 11 year old son put this one together before school and we all got to come home to just making a side dish and veggies before sitting down to dinner.
    Have you considered doing a cook book that caters to kids learning to crock?

    Rating
    • 1 star
    • 2 stars
    • 3 stars
    • 4 stars
    • 5 stars
  6. Stephen Nesbit

    It was good, but somehow tasted salty even when there isn’t that much salt. No idea why. 2-year-old son loved it!

    Rating
    • 1 star
    • 2 stars
    • 3 stars
    • 4 stars
    • 5 stars
  7. felix

    sounds yummy!

    Rating
    • 1 star
    • 2 stars
    • 3 stars
    • 4 stars
    • 5 stars
  8. Yvette C.

    My family loved this brisket. I loved the taste as well as how easy it was to make. Thanks for the recipe! It will be used time and time again.

    Rating
    • 1 star
    • 2 stars
    • 3 stars
    • 4 stars
    • 5 stars
  9. Laura

    This recipe is almost the same as my mom’s Brisket recipe that everyone loves. She does hers in the oven but I usually do it in the crock pot and I find it’s just as delicious. The only difference is we also put season salt and black pepper on with the other seasonings, and I don’t measure any of the seasonings but I know they are pretty heavy but we also use a big piece of meat. We also put about a half a bottle of worchestire sauce and marinate it over night so it gets good and flavorful. I don’t bother with the foil and it’s never been a problem, and all of the extra moisture from the worchestire sauce mixed with all of the drippings means more to make gravy with! When we take out the brisket to let it rest before slicing we put all of the juices in a pan on the stove top with some water and corn starch to thicken it up and it makes a delicious gravy to put over the brisket with some mashed potatoes! Serving it this way makes it more of a cold weather meal but it is gaurenteed to please!

  10. Jen H.

    very good! Great flavor!!!

    Rating
    • 1 star
    • 2 stars
    • 3 stars
    • 4 stars
    • 5 stars
  11. Mr. Bons

    This turned out great. was a winner. though the cabbage and tomatoes did not. next time, i will cook , i try using mashed potatoes for the side. think it will work out just fine.

    Rating
    • 1 star
    • 2 stars
    • 3 stars
    • 4 stars
    • 5 stars
  12. Cory

    Ok thanks, I’ll know for next time. It came out okay–I marinated it overnight with the spices and liquid smoke, but I think I added too much of the LS (because I put a little more when I actually put it in the crock). It was only 2.75lbs so I cooked it on low for 10 hours–parts of it were really tender but other parts were a little dry. Still a fair success for the first time in this CP–I’ve been using a Cuisinart 4qt that literally overcooks EVERYTHING, even when I cook it on simmer for 1/2 the time a recipe calls for. This is already an improvement!

  13. Crockin Girls

    Crockin Girls

    Cory,
    How did your brisket turn out? The great thing about cooking it in the slow cooker is it comes out so tender but you cook it low an slow. We usually use the leaner cut of meat.

  14. Cory

    What cut of brisket do you use? I bought the split top (I think it’s called?) but they also had a center cut that looked leaner. I just wasn’t sure it would come out as tender…it’s in my brand new GE as we speak…

Leave a Review

You must be logged in to post a comment.