Hot Smoked Beef Brisket
This brisket recipe is one of the best you will find. While, unlike most crock-pot recipes, this one is cooked wrapped in aluminum foil, without any water, it is most definitely a recipe that is a keeper.
Ingredients:
2 to 4 lbs beef brisket, trimmed of excess fat
2 tbsp freshly ground black pepper
2 tbsp kosher salt
2 garlic cloves, finely chopped
1 to 2 tbsp liquid smoke or Worcestershire sauce
Directions:
1. Place the beef brisket on a large piece of aluminum foil, ensuring that the beef is placed in the center of the sheet to aid in wrapping later on in the cooking process.
2. In a small bowl, blend together the salt, pepper and garlic. This forms the seasoning for the brisket.
3. Rub the seasoning lavishly over the brisket, ensuring that the meat is uniformly coated with the seasoning.
4. Sprinkle over the liquid smoke.
5. Tightly wrap the meat using the aluminum foil.
6. Transfer the meat wrapped in aluminum foil into the slow cooker.
7. Cover and cook on low heat for 8 to 10 hours.
8. Once cooked, peal the aluminum foil and serve with barbecue sauce.
Ingredients:
2 to 4 lbs beef brisket, trimmed of excess fat
2 tbsp freshly ground black pepper
2 tbsp kosher salt
2 garlic cloves, finely chopped
1 to 2 tbsp liquid smoke or Worcestershire sauce
Directions:
1. Place the beef brisket on a large piece of aluminum foil, ensuring that the beef is placed in the center of the sheet to aid in wrapping later on in the cooking process.
2. In a small bowl, blend together the salt, pepper and garlic. This forms the seasoning for the brisket.
3. Rub the seasoning lavishly over the brisket, ensuring that the meat is uniformly coated with the seasoning.
4. Sprinkle over the liquid smoke.
5. Tightly wrap the meat using the aluminum foil.
6. Transfer the meat wrapped in aluminum foil into the slow cooker.
7. Cover and cook on low heat for 8 to 10 hours.
8. Once cooked, peal the aluminum foil and serve with barbecue sauce.
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