Six Food Intolerance Living

I have decided that I need to use my crock pot more. Aside from the fact that it produces a quicker/easier meal, most stuff that goes in there are whole, simple foods and are healthier for you.

I was inspired by the Smoked Beef Brisket recipe that I saw over at CrockPot365, but couldn't find mesquite wood chips (I guess because it's not summer anymore?), so I searched the internet for a Crock Pot Smoked Beef Brisket recipe that called for liquid smoke (which I nearly always have on hand) instead. Then, I found this recipe (also typed out below):

---
Ingredients:
3 to 4 pound beef brisket
1/4 cup liquid smoke
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon onion powder

Preparation:
Sprinkle brisket with liquid smoke and seasonings.

Wrap well in large piece of aluminum foil. Refrigerate overnight if desired.

Place wrapped brisket in slow cooker; cover and cook on low 9 to 12 hours (high 5 to 6 hours).

Serve brisket with juices.

Serves 8.
---


Mine was altered just a bit though (I know, it seems that I rarely can make a recipe as-is anymore!):
I did not refrigerate mine overnight with the smoke and spices.
The smallest beef brisket I could find was 4.5 pounds
I used celery seed instead of celery salt and granulated garlic, not garlic salt
I doubled the spice mixture (using 1 teaspoon of everything versus 1/2) just because it didn't look like enough for my huge piece of meat.
I had mine in the crock pot on low for 10.5 hours.

The Result:
YUMMY! It was very "smoky" flavored, EXTREMELY tender and SO simple! Hubby and I had it with a GF macaroni salad and I gobbled it up as-is. Hubby thought it was a bit bland/dry and wanted to put some BBQ sauce on it, but we were out, maybe next time.

Bonus: This meal it was pretty economical. My 4.5 pound brisket cost $18 and produced enough meat for at least 3 meals - dinner that night, lunch the next day and the next night we had it again in corn tortillas with salsa and guacamole, and I STILL had some left over!