Place brisket on a large piece of aluminum foil. Sprinkle generously with 1/4 cup of liquid smoke and 1/2 tsp. of celery salt, garlic salt, and onion powder. Wrap well and put into crockpot. Cover and cook on low 10 to 12 hours (4 to 6 hour on high.) Slice brisket into thin slices. Serve warm with juices poured over each slice.
Report this Recipe
Fill out the following form, with as much detail as possible, describing the issues with this recipe.