Ingredients for Best Barbecue Hickory Smoked Brisket
- 3-4 lb Beef Brisket
- 2 tablespoons Onion Soup Mix
- 1 tablespoon Liquid Smoke
- 1 cup Barbecue Sauce
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How to Make Best Barbecue Hickory Smoked Brisket
- Place a 3-4 lb brisket on a large piece of heavy-duty aluminum foil.
- Generously sprinkle with 2 tablespoons onion seasoning and drizzle 1 tablespoon liquid smoke over the brisket. Fold the brisket in half (if necessary) to create a compact packet that fits your crock-pot.
- Seal the foil tightly, ensuring no air escapes. Refrigerate the brisket overnight (at least 8 hours).
- In the morning, place the foil-wrapped brisket in your crock-pot on low heat. Cook for 8 hours.
- Carefully remove the brisket from the foil. Strain the collected broth into a glass jar, reserving for later use.
- Place the brisket and the strained broth in the refrigerator to cool completely.
- Once cooled, skim off any excess fat from the broth. Mix 1 1/2 cups of the broth with 1 cup of your favorite barbecue sauce.
- Slice the cooled brisket against the grain into 1/4-inch thick slices.
- Return the sliced brisket to the crock-pot. Pour the barbecue sauce mixture evenly over the brisket.
- Turn the crock-pot to low and cook for another 4-6 hours, or until the brisket is heated through and the sauce has thickened slightly.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
39g
Fat
29g
Carbs
5g
