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1
Wash brisket and pat dry with paper towels. DO NOT TRIM THE FAT - It will baste your meat as it cooks.
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2
Mix together the MARINADE ingredients in an air tight container or zip lock bag, add the brisket and let marinate overnight in the refrigerator.
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3
In a small bowl combine the DRY RUB seasonings. (Liquid smoke is used later in the recipe.) One (1) hour before cooking generously rub both sides of the brisket with this seasoning mixture; let stand at room temperature for an hour or so.
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4
Place the beef brisket, fat side up, on a large piece of heavy duty aluminum foil. (Make sure it is a large enough piece of foil to securely wrap the brisket.).
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5
Sprinkle brisket with the liquid smoke; wrap well and set into your crock-pot. (Slow-cook fat side up.) Cover and cook on LOW 8 to 12 hours (HIGH: 4 to 6 hours). SLOW AND LOW IS BETTER, THE MEAT WILL SHRED NICELY WHEN COOKED FOR A LONG PERIOD OF TIME.
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6
When done cooking, let the brisket stand - wrapped in the foil - for 20 minutes before carving or shredding.
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7
Serve one of two ways: (1) thinly slice the brisket across the grain OR.
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8
(2) shred the brisket with a large, 2-pronged fork.
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9
Drizzle beef brisket with the meat juices; delicious over mashed potatoes, egg noodles or polenta.
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10
If desired, serve with your favorite barbecue sauce. Horseradish also goes well with this slow-cooked brisket.
