Instructions

Select a brisket the size you want for the number of people you are serving. Shake the desired amount of liquid smoke on the brisket. I use about half a bottle for a large brisket. Sometimes I add a clove or two of garlic, but not always, and not necessary. Cook on low for about 16 hours. Next day, cook it all night, put in the fridge until afternoon, and then return it to cooking for about 4 to 6 more hours that evening. This long amount of cooking makes it nice and tender. Slice against grain. Serve with potato salad and baked beans. I have also wrapped the brisket in foil and cooked it with liquid smoke in the oven for a long time but crock-pot is easier.