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Marinate brisket in liquid smoke, garlic powder, Tony
Chacherie's and season salt overnight or at least 3-4 hours.
Place inverted aluminum loaf pan on the bottom of your
crockpot.
Pour the 1/2 cup of water around loaf pan. Place the brisket
which has been marinated on top of pan (fat side up). It will be
a tight squeeze, but the meat will shrink as it cooks.
Pour the remainder of the marinade on top of brisket.
Generously coat meat with Lea and Perrins. Cover with lid.
Set crockpot for 6-6 1/2 on high. (I did mine for 6 hours).
Take meat out of crockpot and place on a cutting board.
Remove the layer of fat from the brisket.
Wrap the meat in foil and chill for an hour or two so it can firm
up. (Pour a little BBQ sauce over it before you wrap it up in
the foil).
Pour the pan drippings into a jar or fat separator. Put this into
the freezer so the fat will harden quickly. Once it has risen to
the top and solidified, skim the fat off the top.
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