Smoked Brisket
3 to 4 pound beef brisket
1/4 cup liquid smoke
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
Sprinkle brisket with liquid smoke and seasonings. Wrap well in
large piece of aluminum foil. Refrigerate overnight if desired.
Place wrapped brisket in Crock Pot; cover and cook on low 8 to 12
hours (high 4 to 6 hours). Serve warm with juices.
Linda NM
http://www.nancyskitchen.com
