Slow Cooker Brisket

Place your meat onto a large cutting board.

Put 1/2 tablespoon black pepper, 1/2 tablespoon sea salt, and 1/2 teaspoon jarred garlic on one side of the brisket. Rub the ingredients into the meat. Repeat on the other side.

Flip the meat over again, and sprinkle with 1 tablespoon of the liquid smoke. Repeat on the other side.

Cut 2 pieces of foil that are 3 feet long each. Arrange them like a plus sign (+).

Place the seasoned meat where the two pieces of foil meet; this should be in the middle.

Wrap the meat tightly in the foil. You may need a little extra foil to make sure that everything is concealed. Place the wrapped brisket in the fridge overnight.

In the morning, place your prepared, wrapped meat into your slow cooker.

Cook the brisket on the low setting for 10 hours.

Towards the end of the cooking time, some of the juices will begin to leak out of the foil, that is OK.

When the brisket is done, remove the wrapped meat from your slow cooker and place it onto a large cutting board.

Let the meat rest (just leave it alone, don’t unwrap it or anything) for 10-15 minutes.

After the brisket has rested, carefully (it’s hot, and full of steam) unwrap the meat.

I found it easiest to trim off the fat while the brisket was still hot. However, you could do it before you cook it if you would like to. But trust me, I tried to trim it off beforehand, and it is not easy.

The meat should be so tender that you can easily pull it apart with a large serving fork.

Shred the brisket and serve on a large hamburger bun slathered with warmed up barbecue sauce (my favorite is Stubbs).

To compliment this delicious brisket sandwich, serve golden brown onion rings, or crispy French fries