One of the fun things about this site, 52SundayDinners.com, is that I get to experiment and encourage you to experiment. Brisket is made to be smoked, right? Of course. It all about the rub, the wood, the smoke ring, the barbeque competition, bragging rights, etc. So forget all of that for one week. What if you cooked a brisket for 6 hours over low, low heat, like in a slow cooking crock pot. The result is a tender & juicy flavorful hunk of meat, worthy of you trying this simple creation. Your family will love it!
Ingredients
- 10 Pounds – Beef brisket, trimmed to approximately 8 pounds
- 2/3 Cup – All Purpose Flour
- 2 Cups – Water
- 2 Medium – Onions, rough cut
- 1/4 Teaspoon – Smoke Flavored Salt
- 1 Teaspoon – Salt
- 1 Teaspoon – Ground Pepper
- 1 Tablespoon – Lee & Perrin’s Worcestershire Sauce
- 2 Each – Dried Bay Leafs
- 2 Cloves – Fresh Garlic, minces, or 1 teaspoon of garlic powder
- 1 Pound – Fresh Carrots, rough cut
- 1/2 Head – Fresh Celery, approximately 5 ribs, rough cut
Preparation
- Go to early church so you can come home in time to get this thing cooking!
- Trim all of the fat from the brisket.
- Place meat in large dutch oven. I have used a Magnalite (r) oval Dutch oven, which works great and requires very little heat once it reaches the simmer stage.
- Mix the flour and cold water and add it to the pot. Add more water if needed so brisket is almost covered.
- Add the balance of the ingredients, except for the carrots and celery.
- Bring to a boil and then to a low simmer, covered for 5 hours.
- Add carrots and celery and cook for an additional hour until carrots are tender.
- Serve with mashed potatoes or rice and you have a hearty meal that will please everyone.
Serves a 12- 16 adults and a houseful of hungry little carnivores.
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