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Crockpot Brisket Recipe


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     Crockpot Brisket

Category   Entrees - Maindishes
Sub Category   None

1 beef brisket
1 small bottle Liquid Smoke
Garlic powder
Tony Chacherie's seasoning
Season salt
1/2 cup water
Lea and Perrins
BBQ sauce

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.
About an hour before eating,unwrap the brisket and slice. Put back into foil and into a baking dish. Pour some of the pan drippings and BBQ sauce over the sliced meat and wrap back in foil. Heat thoroughly in a 350 degree oven.

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