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    You are in: Home / Recipes / Hickory Smoked Brisket Recipe
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    Hickory Smoked Brisket

    Total Time:

    Prep Time:

    Cook Time:

    10 hrs 3 mins

    3 mins

    10 hrs

    mmm29's Note:

    This simple but delicious recipe is amazing! I use a corned beef brisket (discarding the little package of spices that usually comes with it.) It is very good served with red new potatoes and red cabbage. The leftover beef is perfect for Reuben sandwiches. This is one of our family favorites.

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    Units: US | Metric


    1. 1
      Place brisket on large piece of aluminum foil.
    2. 2
      Sprinkle generously with ¼ c of liquid smoke and ½ teaspoon each: Celery salt, garlic salt and onion powder.
    3. 3
      Wrap well and put into Crock-Pot.
    4. 4
      Cover; cook on Low 8 to 12 hours (High: 4 to 6 hours).
    5. 5
      Serve warm with juices over each slice.

    Ratings & Reviews:

    • on January 30, 2008


      We got this same recipe from the recipe booklet that came with one of our crockpots. We just love it! We use fresh brisket. After it's done, I shred it, toss it in the crockpot with barbecue sauce, and warm it up. Then I serve it on rolls, alone or with slices of cheese. Delicious! I'd misplaced the recipe, so we haven't had it in a long time. Thanks for posting, mmm29--I'm happy to be able to make this again!

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    Nutritional Facts for Hickory Smoked Brisket

    Serving Size: 1 (17 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1.0
    Calories from Fat 0
    Total Fat 0.0 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 0.1 mg
    Total Carbohydrate 0.2 g
    Dietary Fiber 0.0 g
    Sugars 0.1 g
    Protein 0.0 g

    The following items or measurements are not included:

    liquid smoke

    celery salt

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