Ingredients
- 1/4 liquid smoke
- 2,300 gr beef
- 350 ml bbq sauce
- 60 ml worchestershire sauce
- 6 gr meat tenderizer
- 1 gr celery salt
- 1 gr seasoned salt
- 1 gr garlic salt
Place the brisket on a large piece of heavy-duty aluminum foil. Sprinkle tenderizer and seasonings on both sides of the meat. Pour liquid smoke and worchestershire sauce over top. Cover and marinate in refrigerator 6 to 10 hours or overnight.
Place foil-wrapped brisket in crockpot (cut brisket in half, if necessary, to fit easily). Cover and cook on Low setting for 8 to 10 hours.
Chill cooked brisket, then cut across the grain into thin slices. Before serving, reheat in your favorite barbecue sauce.
