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1
Place your meat onto a large cutting board.
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2
Put 1/2 tablespoon black pepper, 1/2 tablespoon sea salt, and 1/2 teaspoon jarred garlic on one side of the brisket.
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3
Rub the ingredients into the meat.
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4
Repeat on the other side.
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5
Flip the meat over again, and sprinkle with 1 tablespoon of the liquid smoke.
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6
Repeat on the other side.
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7
Cut 2 pieces of foil that are 3 feet long each.
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8
Arrange them like a plus sign (+).
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9
Place the seasoned meat where the two pieces of foil meet; this should be in the middle.
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10
Wrap the meat tightly in the foil.
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11
You may need a little extra foil to make sure that everything is concealed.
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12
Place the wrapped brisket in the fridge overnight.
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13
In the morning, place your prepared, wrapped meat into your slow cooker.
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14
Cook the brisket on the low setting for 10 hours.
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15
Towards the end of the cooking time, some of the juices will begin to leak out of the foil, that is OK.
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16
When the brisket is done, remove the wrapped meat from your slow cooker and place it onto a large cutting board.
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17
Let the meat rest (just leave it alone, dont unwrap it or anything) for 10-15 minutes.
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18
After the brisket has rested, carefully (its hot, and full of steam) unwrap the meat.
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19
I found it easiest to trim off the fat while the brisket was still hot.
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20
However, you could do it before you cook it if you would like to.
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21
But trust me, I tried to trim it off beforehand, and it is not easy.
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22
The meat should be so tender that you can easily pull it apart with a large serving fork.
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23
Shred the brisket and serve on a large hamburger bun slathered with warmed up barbecue sauce (my favorite is Stubbs).
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24
To compliment this delicious brisket sandwich, serve golden brown onion rings, or crispy French fries
