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If you don't have a smoker, you can easily replicate the smoky flavor of meats done for hours in a smoker. I did a brisket here, but you could use a London broil, flank steak, or any leaner thick cut of beef ... even meaty ribs. You'll even have a slight "bark" on it, like real "smoked" beef.
I prefer just seasoning the beef with McCormick's Smokehouse Maple or Chipotle Smokehouse Dry rub (and a little Kosher salt). If you prefer a BBQ sauce when you serve your meat, my suggestion is Stubb's ~ either hickory or mesquite.
How to SMOKE BEEF in your CROCKPOT
3-4 lbs. beef (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)
I prefer just seasoning the beef with McCormick's Smokehouse Maple or Chipotle Smokehouse Dry rub (and a little Kosher salt). If you prefer a BBQ sauce when you serve your meat, my suggestion is Stubb's ~ either hickory or mesquite.
How to SMOKE BEEF in your CROCKPOT
3-4 lbs. beef (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)
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