This Slow Cooker Smoky Brisket delivers a big smoky flavor, without using a smoker or wood chips. Simply set it, forget it, and enjoy it!

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I’ve been meaning to update the bathroom decor for The Littles. The original Three Little Monkeys theme has been outgrown for some time now. #tweens

But it’s not like I have all the free time to redo said bathroom when there is a plethora of grown-up matters to tend to all the days.

Until one of the boys submitted to his Wild and broke the monkey shower curtain. It was a very cute curtain. #tweens

Alas, I’ve been forced to get that new bathroom theme taken care of in short order. Some things (shower curtains) shouldn’t stay torn.

Other things (brisket) should totally be easily shredded with the touch of a fork.

A roast is meant to be broken.

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This is one of those super easy recipes that took zilch elbow grease yet tastes like you worked on it. Just a few ingredients and a slow cooker – you’ve got dinner handled.

Do be sure your brisket is fresh and not pre-brined in a salty solution, which would result in the sodium party you never wanted to throw.

Good quality liquid smoke is necessary for that wonderfully smoky flavor. No fussing at the grill or smoker. Perfect for winter. Unless you live in So. Cal. like we used to, but I’ll stop myself now.

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Here’s to a new blue shower curtain.

And to certain things that are better broken.

Easy Slow Cooker Smoky Brisket

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Prep time

10 mins

Cook time

10 hours

Total time

10 hours 10 mins

This Easy Slow Cooker Smoky Brisket is full of that smoked flavor you love, without hassling with a smoker. Perfect for busy weekdays. The beef comes out tender and juicy every time!

From: Chew Out Loud

Recipe type: dinner, main

Serves: 8

Ingredients

4 lbs fresh beef brisket (not seasoned)
4 fresh garlic cloves, minced
2 TB freshly ground black pepper
2 TB onion powder
2 TB good quality liquid smoke
kosher salt to taste
Optional: freshly chopped parsley for garnish

Directions

Pat dry beef with paper towels to completely remove an excess moisture. Trim excess fat, but leave some, as some fat is necessary for flavor. Place beef on a large sheet of heavy duty aluminum foil. Evenly press on the garlic, black pepper, and onion powder all over the roast. Sprinkle light layer of kosher salt over roast (check the level of salt in your liquid smoke to determine whether to go light or heavier with the kosher salt.) Gently pour/pat on the liquid smoke. Tightly wrap beef with foil and seal closed.
Place foil-wrapped roast directly into the slow cooker and cook on low for 10 hours. Carefully unwrap foil (take care not to get burned by steam) and check for fork-tender doneness. Taste beef and sprinkle on more kosher salt to taste, if needed. Place beef onto serving plate. Taste the smoked juices and add salt as needed to the sauce. Slice beef and pour juices over the top. Serve warm, garnished with parsley or with your preferred BBQ sauce. Great with potatoes or crusty bread!

Notes

Check your brisket to be sure it's not already pre-seasoned or salted. If so, omit the salt, as liquid smoke often also has salt in it. You can always add salt to taste once the roast is done, if needed.

Source: Chew Out Loud