Amount Measure Ingredient -- Preparation Method
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1/4 cup liquid smoke flavoring
1 brisket your choice of size, most of the fat still on it
Meat Tenderizer, I use Adolph's no MSG one myself.
1/4 cup Liquid Smoke, whatever brand you choose. I use the Liquid Smoke brand
heavy duty aluminum foil
crockpot or a cast iron Dutch oven (if you are cooking on a campfire)
Using the aluminum foil make a large X of foil big enough to totally enclose the brisket for cooking.
Sprinkle the brisket with the meat tenderizer. Pierce the brisket with a fork in several places to help get the tenderizer down in the meat.
Place the brisket in the center of the foil X, fat side up. Fat side up is important to help keep the brisket moist.
Pull the foil up to form a bowl around the brisket. Pour the Liquid Smoke over the top of the brisket. Seal the brisket in the foil then place the entire bundle in the crockpot. Put the crockpot lid on and start the crockpot.
Cooking times: Low 5-8 hours; High 3-4 hours. If cooking in a Dutch oven cook as if you were baking biscuits by sitting it on coals and having coals on the lid for 3-8 hours depending on the heat of your fire and the size of your brisket. You can also wrap it in a double layer of foil and pit roast it all day..
""Smoke" a brisket all day in your crockpot for a tender tasty supper."
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Per Serving (excluding unknown items): 721 Calories; 61g Fat (77.3% calories from fat); 39g Protein; 1g Carbohydrate; 1g Dietary Fiber; 137mg Cholesterol; 349mg Sodium. Exchanges: 5 1/2 Lean Meat; 8 1/2 Fat; 0 Other Carbohydrates.