Hickory-Smoked Brisket
Place 3- to 4-pound beef brisket on large piece of aluminum foil. Sprinkle generously with 1/4 cup of liquid smoke and 1/2 teaspoon each celery salt, onion salt and garlic salt. Wrap well and put into crockpot. Cover and cook on LOW for 8 to 12 hours or on HIGH for 4 to 6 hours.
Serve warm with juices over each slice. Or, refrigerate overnight and then slice thinly. Place in crockpot and pour 1 1/2 cups barbecue sauce over meat. Cook 2 to 3 hours on HIGH.
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This digital document is an article from Arkansas Business, published by Journal Publishing, Inc. on September 24, 2001. The length of the article is 536 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.
Citation Details
Title: Business Lunch.(review of Burge's Hickory Smoked Turkeys and Hams)(Brief Article)
Publication: Arkansas Business (Magazine/Journal)
Date: September 24, 2001
Publisher: Journal Publishing, Inc.
Volume: 18 Issue: 39 Page: 13
Article Type: Brief Article, Restaurant Review
Distributed by Thomson Gale
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