The Cookbook

Crock Pot Barbecued Brisket
David Wade

Place a trimmed 4 to 8-lb. brisket into a crock pot. Top brisket with the following items:

1/2 cup soy sauce
Few drops Tabasco sauce
2 tablespoons liquid smoke
2 tablespoons A-1 sauce
Black pepper to taste
1 teaspoon seasoned salt
2 tablespoons Worcestershire powder
2 tablespoons dry powdered mustard
1 tablespoon garlic powder

Cover crock pot with lid and cook on high temperature for 1 1/2 hours. Lower heat to low and continue cooking for several hours or until meat is fork tender. Remove brisket to a platter and remove all but 1 1/2 cups of stock. Stir before removing. Save the removed stock essence for later use. Return brisket to crock pot and 1 1/2 cups of stock. Add one 12 ounce bottle Kraft PLAIN barbecue sauce. Place lid on pot and cook at high temperature for 1 1/2 hours. Serve brisket with sauce.

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