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Hickory-Smoked Brisket


  1. Place 3- to 4-pound beef brisket on large piece of aluminum foil. Sprinkle generously with 1/4 cup of liquid smoke and 1/2 teaspoon each celery salt, onion salt and garlic salt. Wrap well and put into slow cooker.
  2. Cover and cook on LOW for 8 to 12 hours or on HIGH for 4 to 6 hours.
  3. Serve warm with juices over each slice.
  4. Or, refrigerate overnight and then slice thinly. Place in slow cooker and pour 1 1/2 cups barbecue sauce over meat.
  5. Cook for 2 to 3 hours on HIGH.