New York Times best-selling author, slow cooking expert, mom of three
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A Year of Slow Cooking

Thursday, December 11, 2008

CrockPot Hickory Smoked Brisket

Day 346.

This makes your house smell like you're in the middle of a National Forest----one that allows campfires.

I finally got a bottle of liquid smoke. Way back in August,
I used some mesquite chips to turn the crockpot into a smoker, and while that worked, this was much easier. I was a little freaked out that liquid smoke contained a bunch of cancer-causing chemicals, and the bottle did not list the ingredients. But it did say "All Natural" on it, and we all know that means that it must be good for you, right?

After some research, I found that
Jared wrote a fantastic post on how liquid smoke is made, and it really calmed my nerves enough to go for it. Liquid smoke is gluten-free.

The Ingredients.


3-4 pounds beef brisket, or chuck roast
1/2 cup hickory liquid smoke
(or not this much. Maybe 1T or 2T? read comments...)
1/4 cup A-1 steak sauce

1 T celery salt (see note below, I'd stick with a 1/2T)
1/2 T garlic powder

1/2 t pepper

The Directions.


Use a 4 quart crockpot. I used a 6---if you only have a big guy, put a layer of foil down on top of the meat to create a smaller steaming space so your meat doesn't dry out.

Put the meat in your crockpot, add spices to all sides of it. Add A-1 and liquid smoke.

Cover and cook on low for 8-10 hours, or on high for 4-6. Slow and low is better, the meat will shred nicely when cooked for a long period of time. I cooked ours on low for 10 hours, then it was on warm for another 3. I got up WAY too early yesterday...


Seve over mashed potatoes or polenta.


The Verdict.


This tastes like wet beef jerky. It's very smoky, and next time I'll cut the celery salt in half. The smell was amazing in the house after only about 30 minutes, and I found it actually kind of hard to get my work done. The kids ate a ton, and Adam liked it a lot. This is very good, and I am happy that I did finally use liquid smoke.
Thanks, Jared!

54 comments:

Breezy said...

I have a request for a holiday meal. Prime Rib in the crockpot. Do you think it can be done?

Anonymous said...

I don't know if wet beef jerky sounds all that appealing, but the info on liquid smoke was intriguing. Thank you.

Marni said...

Being from Texas we *love* brisket. I really wanted to try one in the crockpot and now that I know it will work, it's a go! Thanks!

Gretchen Magruder said...

is wet beef jerky a good thing?! love the blog!!

Crockpot Lady said...

It *is* a good thing! We gobbled it up.
xoxo
steph

Jen said...

Sounds great! Maybe we'll have *that* for Christmas dinner. (We're moving on the 27th , so I've been trying to find something easy, not too fussy that would be okay. It'll just be the 4 of us anyhow.)
Thanks!!

Tracy said...

Sounds good...gonna try it! I've used Liquid smoke for years in my Calico Beans!

Mir said...

I'm sorry, did you just rave about a dish you described as tasting "like wet beef jerky?"

Because I retched a little when I read that phrase.

But I still love you. ;)

Jeanne said...

Wow, this sounds so good. Can't wait to give it a try.

Sandy said...

I have made a corned beef brisket before in my cp and used only 1/8 - 1/2 t. of liquid smoke( depending on the size of the brisket), along with 2-3 T. of worcestershire and it is delicious. Maybe, perhaps, you may want to cut waaay down on the liquid smoke next time? Just a suggestion...

Joy Howse said...

My husband said this one sounds like a keeper. I am already going through withdraws thinking about what I am going to do once you are done with the year and not giving us yummy recipes anymore. Gonna need to find a good therapist. :) Thanks for a keeper.

amy said...

sounds good!! I use liquid smoke alot here......I make a pork dish with it. might have to try this out.

Amie said...

that sounds wonderful!!

theMom said...

We love brisket. In fact we have one in the freezer currently that has been calling to us for a month or so. "Cook me next!"

A few weeks ago, Lynne Rossetto Kasper on the public Radio show, The Splendid Table, had on her show a guest speaking of the origins of liquid smoke also. Very interesting.

I am not sure which show it was, either Nov. 22 or Nov 29, if anyone wants to listen. All the shows are great fun to listen to; if I was more computer saavy, I'd find it and listen first and then link it. But my husband always helps me with any audio stuff. Sorry. But here is the link to the Nov. shows. From there one can click on each show or segments of a show to listen.

http://splendidtable.publicradio.org/listings/shows08_11.html

Mary

Kelley with Amy's Angels said...

A little liquid smoke goes a LONG way. I learned that the hard way!

Glad it turned out! : )

Pam said...

I'm going to have to agree with Sandy re: the amount of LS used. I think the amount can be cut way back, also.

In fact, when I read the recipe, I gasped at the 1/2 cup and thought it was going to be one of your few failures.

As always.. appreciate your "hands on" tips though, re: use of larger crockpot and foil to reduce the area.

ps: As someone who makes jerky (w/LS!) from scratch, when you described the taste as wet jerky, my mind conjured up a not-so-appealing image. LOL!

Anonymous said...

Long time stalker, never poster. As a huge fan, wanted to add some advice: Don't use Wright's liquid smoke. There's nothing alarming or creepy about the brand itself, it's just not as good as other brands. Get your hands on some Stubb's if you can find it (you know, the BBQ people!). I'm a vegetarian, so I use both their Hickory and Mesquite flavored LS to add depth to Southern-style dishes. Mmmm.

Crockpot Lady said...

ah, see, this is why you all need to move in with me. I got the recipe off of cooks.com
cooks.com, and cut back the amount that they used to only a 1/2 cup---they used a whole. I thought that would be a lot, too. What do you think would be a good amount? 1T? 2T?

I'll update it, because I agree, it didn't have to be this pronounced in smokiness.
xox
steph

foodiechickie said...

I have made this recipe and I looove it!

Stephanie said...

Are you goin to write a cookbook? I would buy it!

southernbelle825 said...

did you see the 'slow cooker' segment on 'THE VIEW' today? IT COULDN'T HAVE BEEN MORE LAME. i'm emailing them and telling them that if their producers had really done their research, they would have invited you. :)

Crockpot Lady said...

Hi SouthernBelle,

I did see it. It was, um, interesting... ;-)
The thing that surprised me the most was that Ming was on, and I MADE! one of his dishes in the crock earlier in the year: tomatoes and goat cheese with cranberry balsamic vinegar. It was absolutely amazing. He also said that he wouldn't ever cook fish or other seafood in the crock. lol, I have lobster planned for new years!
xoxoox
steph

Anonymous said...

Where in the grocery do you find liquid smoke? With the BBQ sauce? With the baking flavorings and spices? I have also been afraid of it, even though it sounds like magic; and now that I think I could go buy a bottle, I have no idea where to find it. Also, so excited, because I have a crock pot and have no idea how to use it, but since I found your blog I'm thinking I'll start at the beginning this coming year and maybe will actually use my crock pot for something besides dip!

Crockpot Lady said...

Hi anon, I needed to have a grocer take me right to it. It's such a small bottle I missed it a few times. It is usually with the bbq sauces, though.
xox
steph

Mimi said...

I'm using your wood chips hint to smoke some chicken for barbecue chicken nachos as I type. I won't touch LS with a ten foot pole due to my sister's love of smoked beef tips w/onions and peppers and the fact she would make my mom use an entire bottle of the stuff when she made it. All I could taste was smoke for a couple of days after.

Charlene said...

Yep, a little liquid smoke goes a long way, but a few drops add a wonderful touch to baked beans.

I've cooked brisket in the crock-pot before, but never smoked or bbq style--this sound like something I'd like to try!

Christy said...

Do you think it would work with just regular BBQ sauce instead of A1? I don't have any of that on hand, and I don't want to hvae to run out and get some just for one recipe...

Crockpot Lady said...

Christy, yes! Go for it.
xox
steph

Brenna Kater, the Oceanskater said...

Can you please try making a cobbler or apple crisp in the crockpot? I'd like that :)

Christy said...

Hehe. Just realized I don't have any liquid smoke. Will have to go to the store for that anyway, so I shall pick up A1!

This has my mouth watering big time. I made Chili last night, and we've eaten that for two nights in a row so it will be nice "weekend splurge"!

Crockpot Lady said...

Hi Brenna, I have! Apple crisp.

xoxo
steph

Poltzie said...

I made this today and my husband and I LOVED it!
Thanks for the great recipe, I love this blog!!

Andrea said...

Oh that sounds wonderful!! I love it!! I love liquid smoke. I am acutally cooking a brisket tonight using it!! YUM!! I just found this blog and I am so excited! I love using my crock pot. I will have to do some back reading to see how you used it as a smoker!! Cool!!

Di said...

Any chance of an encore year???
Seriously, I think I'm headed for a breakdown, and fear my family will certainly starve.


Blessings,
Di

Catastrophe Waitress said...

I've always been weirded out by liquid smoke, but now knowing it's just smokey water I think I'll try using it. Thank you once again for a great recipe!

Merry Christmas!!!

Anonymous said...

We have made many of your recipes with great sucsess. Thanks for all the help in getting more out of my crockpot.

Liquid smoke is awsome! Try 2-3 drops in your homemade refried beans.Really packs a punch on the flavor.

Wendy

Cooking Mama said...

You should try making Kahlua Pork. I make it in the crock once every month. Take a pork roast, about 4lbs or so. Stab it all over with a paring knife. Liberally sprinkle Hawaiian sea salt, (or reg sea salt, and garlic powder) then pour liquid smoke all over. (I use 1/2 a cup which is one bottle) but I like it really smokey flavored. Cook on low 10 hours or until it pulls apart super easily. Then pair it with Hawaiian Sweet bread. The saltiness of the pork combined with the sweetness of the bread is a family and friend favorite. Yummy!!!
~Corinna~

Anonymous said...

Just wanted to let you know I fixed this today and it is great! My little one that usually hates anything beef said "this is actually goood mom" So THANKS!! I used about 1/2 tblp of the hickory smoke. I know my husband will LOVE it! Thanks so much for taking the time to do this!

Anonymous said...

Made the CrockPot Hickory Smoked Brisket yesterday. I used only 2 tablespoon liquid smoke as suggested, but I think next time I'll use a bit more. It was very good and incredibly tender. I plan to shred the leftovers and make burritos with black beans and cheese. Thanks for all your great recipes... love your website!

Diana - FreeStyleMama said...

I learned something this week...corn beef brisket is NOT what you intended in this recipe! I will try it again with the RIGHT beef cause my guys loved the flavor. They didn't complain about it at all...but I thought it was too salty!

Kristina R. said...

I can't wait to try this recipe. I haven't been disappointed by your recipes yet.

Jared said...

Glad the liquid smoke worked out. That Brisket looks fantastic!

Jessica said...

I'd like to make this in a 5 or 6 quart crock pot and would like to increase the ingredients rather than do the aluminum foil thing... large-ish family, ya know! (6 of us, 4 boys, 2 are teens)... and I'm not even sure if we'd be able to get leftovers out of a roast made in a 6 quart pot, haha...

Jessica said...

Actually since the crock pot we wanted to buy still wasn't in stock at the store, we're going to cook the brisket in a low oven in a cast iron dutch oven today... my experience with brisket is that it might not be ready until late late, so we may not get to eat it until tomorrow...

I bought a whole brisket, cut it in half, put the smaller half in the freezer, cut as much of the fat off last night... already trimmed brisket is about twice as expensive and I don't mind cutting.. (may be able to render the fat & do something with it, haha)

Anyway I'll let y'all know how it goes! :)

Julie said...

Holy smokes this is good!! We used about 2 Tbsp of the LS and just sprinkled the meat on both sides with celery salt & garlic powder & S&P, then poured enough A-1 on to coat the surface.

Sooo good. So. good. We served this at our birthday party along with the BBQ pulled pork and everyone raved.

Tonight I had some of the (very little) leftover on my salad with some ranch dressing. Better than bacon.

Susan said...

I LOVE THIS!!! I just made it, and I could not stop eating it! I had read that some people thought 1/2 cup of liquid smoke was too much, so I tried 1/4 cup. When I tasted it later on, it didn't taste smoky enough to me, so I added a bit more. I ended up using about 3/8 cup total, and it was perfect - although I think it would still be good with 1/2 cup.

Melissa said...

I am making my 3rd round of this fabulousness right now (er, it's for lunch tomorrow so I am starting it in 30 min.) But I have noticed the most bizarre phenomenon.... this dish causes men to do dishes. Clean entire kitchens. Bring the chef a glass of wine...
The first time my mom made this, my dad and youngest brother INSISTED that she go into the living room and he'd take care of the kitchen... I seriously cannot remember dad EVER voluntarily doing the dishes. (my mom called me to thank me for sending her the recipe because she was so giddy about how well it came out.)

snarflemarfle said...

Oh, my heavens this was delicious!! I went easy on the liquid smoke and I think I was too easy. I will use a bit more next time. I even put some red potatoes, carrots and a chopped onion on top of the brisket and they steamed beautifully!

My husband even asked if I would make this for his work pot luck next month! He generally just asks for desserts (this time he wants pot roast and brownies) so I was impressed when he asked me to make "that pot roast" again!!

Kristina R. said...

We made this for dinner tonight and it was tasty. We cut the liquid smoke way back to 3 Tbs.(based on the previous comments) and it was good but next time I think I will up the amount to give a smokier flavor. Thanks for posting.

TheOneills said...

Juicy, soft beef jerky might be a better description since so many people we're skeptical of the "wet beef jerky" description. WONDERFUL!!! Making it again for the inlaws it was SOOO wonderful!

JewelyaZ said...

I hate to say this, but I *HATED* this. I feel like my kitchen smells like there was a fire... a wet, smoky fire. The meat tasted OK but I couldn't get past the smell, and the fat tastes weird too.

My husband is convinced he can save the leftovers with some veggies and a modified shepherd's pie kind of thing, but if he hadn't stopped me, I would have thrown away half of the gorgeous grass-fed prime rib roast I feel like I ruined today.

I won't be rushing out to buy more liquid smoke any time soon.

Muse Mama said...

This was so good that all of my kids old enough to eat (I have seven kids) ate it and my husband asked to put it into heavy rotation in our meal planning. I'm making it for the second time today and am so excited for dinner!

SparkBunny said...

We made this for the first time today. We usually barbecue chicken on the grill with my secret kitchen sink sauce. We've never done a brisket before, for reasons unknown. I followed the recipe for this one, but cut the liquid smoke down to a 1/2T. That stuff is potent. The end result was good, but the A1 pretty much just made it taste like roast. Next time, i'll substitute Stubb's bbq sauce for the A1 and omit the celery salt (it kind of gave it this weird flavor for me that didn't sit well). Overall it was good, the hubby didn't complain, and the 3 yr old actually ate 2 bites.

SparkBunny said...

So, i tried this recipe again and used Stubb's bbq sauce instead of A1, and it was better, but still didn't taste like barbeque. Then i realized the liquid smoke i had was MESQUITE flavored, and i was using hickory flavored sauce. Oops. No wonder it tasted weird. So i switched to Sweet Baby Ray's honey bbq sauce, and it went MUCH better with the liquid smoke i had. Now it's a weekly favorite, and i layer it with baked potatoes or corn on the cob. I also have upped the sauce amount to 2/3 cup, and i don't measure the liquid smoke; just keep adding it in til it smells right. The higher amount of sauce covers the meat better.

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