Crockpot TEXAS SMOKED Beef BRISKET
3-4 lbs. beef brisket (don't cut off any fat cap)
1-2 cups mesquite or hickory wood chips (depends on size of crockpot), soaked ~or~ smoking pellets
Dry Rub ~ I like McCormick's Smokehouse Maple or Chipotle Roasted Garlic
2-3 tsp. liquid smoke (I use Colgin mesquite or hickory)
1/2 cup of water or beer (dark ale or stout are best)
heavy duty aluminum foil
Soak the wood chips in water for at least 30 minutes, and drain the water. Spread out a good-sized length of the heavy-duty foil on the counter, and put the wood chips inside. Fold over the edges of the foil to enclose the wood chips and make a packet, that fits inside your crockpot completely. Put the packet into the bottom of the crockpot and poke holes in the top (so the smoke can escape and flavor the meat). ** If you have a rack that fits into the crockpot, put it over the wood chip packet ~ or crumble up some foil and put it around the packet to set the meat on (so it doesn't rest directly on the packet and block the holes).
Rub all sides of your meat with spice rub. Put the brisket into the crockpot.
In a small bowl, mix the liquid smoke into the liquid that you're using. Then pour the liquid over the brisket.
Put the lid on and cook on low for 8-10 hours. The meat is done when it is cooked through and has reached desired tenderness. (The longer it cooks, the more it will fall apart and get so tender)