Hickory Smoked Brisket

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  • 1 (3 to 4 lb.) beef brisket
  • 1/2 cup liquid smoke
  • 1/2 tsp. celery salt
  • 1/2 tsp. garlic salt
  • 1/2 tsp. onion powder


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.