| 1 | Servings: 4 select a brisket the size you want for the number of people you are serving. |
| 2 | The best kind of liquid smoke to use is colgin"s. |
| 3 | I can"t get in in indiana, and have to import it from texas! shake the desired amount of liquid smoke on the brisket. |
| 4 | I use about half a bottle for a large brisket. |
| 5 | Sometimes i add a clove or two of garlic, but not always, and not necessary. |
| 6 | Cook on low for about 16 hours. |
| 7 | I usually start this the evening before i want to serve it the next day--cook it all night, put in in the fridge until afternoon, and then return it to cooking for about 4 to 6 more hours that evening. |
| 8 | This long amount of cooking makes it nice and tender. |
| 9 | Slice against grain. |
| 10 | Serve with potato salad and baked beans. |
| 11 | Yum! yum yum. |
| 12 | I have also wrapped brisket in foil, and cooked it with liquid smoke in the oven for a long time--but crock pot is easier. |
| 13 | A recipe of judy lausch dgsv43a. |
