Ingredients
5 lb. brisket of beef, cut into pieces
celery salt to taste
garlic salt (or powder) to taste
onion salt to taste
1/2 bottle liquid smoke
barbecue sauce
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
web↗ link
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Post oak chunks — the wood behind Central Texas barbecue
Cloche + smoker — dramatic cocktail and dessert smoking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wood-smoked Spanish paprika — chorizo, paella, rubs
Cold-smoked over alderwood — instant smoke depth to any dish
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Post oak chunks — the wood behind Central Texas barbecue
Cloche + smoker — dramatic cocktail and dessert smoking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wood-smoked Spanish paprika — chorizo, paella, rubs
Cold-smoked over alderwood — instant smoke depth to any dish
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
You're reading one of recipes available free. Full library with Gastronome.
Trim fat from brisket, and place in crock-pot. Cover brisket with next 3 seasonings. Add 1/2 bottle of liquid smoke. Mix well. Cover overnight and all the next day on low. Two to 3 hours before serving, remove brisket and slice thin (or shred each piece of meat with a fork). Drain off most of liquid before returning brisket to crock-pot then cover with barbecue sauce. Continue cooking 2 to 3 hours. Serve with potato rolls as sandwich or as meat dish.