CrockPot Hickory Smoked Brisket

CrockPot Hickory Smoked Brisket

3-4 pounds beef brisket, or chuck roast

1 T – 1/2 cup hickory liquid smoke (sub Worcestershire sauce for some smoke if you like)

1/4 cup A-1 steak sauce

1 T celery salt (see note below, I’d stick with a 1/2T)

1/2 T garlic powder

1/2 t pepper


Use a 4 quart crockpot. I used a 6—if you only have a big guy, put a layer of foil down on top of the meat to create a smaller steaming space so your meat doesn’t dry out. Put the meat in your crockpot, add spices to all sides of it. Add A-1 and liquid smoke.  Cover and cook on low for 8-10 hours, or on high for 4-6. Slow and low is better, the meat will shred nicely when cooked for a long period of time. I cooked ours on low for 10 hours, then it was on warm for another 3.  Serve over mashed potatoes or polenta.

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