Best Barbecue Hickory Smoked Brisket Recipe

Ingredients for Best Barbecue Hickory Smoked Brisket

• Beef Brisket
• Onion Soup Mix
• 1 tablespoon liquid smoke
• 1 cup of your favorite barbecue sauce

How to Make Best Barbecue Hickory Smoked Brisket

1. Place a 3-4 lb brisket on a large piece of heavy-duty aluminum foil.
2. 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.
3. Seal the foil tightly, ensuring no air escapes. Refrigerate the brisket overnight (at least 8 hours).
4. In the morning, place the foil-wrapped brisket in your crock-pot on low heat. Cook for 8 hours.
5. Carefully remove the brisket from the foil. Strain the collected broth into a glass jar, reserving for later use.
6. Place the brisket and the strained broth in the refrigerator to cool completely.
7. 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.
8. Slice the cooled brisket against the grain into 1/4-inch thick slices.
9. Return the sliced brisket to the crock-pot. Pour the barbecue sauce mixture evenly over the brisket.
10. 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.