Preparation:
Place brisket on large piece of heavy-duty aluminum foil. Sprinkle tenderizer and seasonings on both sides of meat. Pour liquid smoke and Worcestershire sauce over top. Cover and marinate in refrigerator 6 to 10 hours or overnight. Place foil-wrapped brisket in Crock-Pot {cut brisket in half, if necessary, to fit easily}. Cover and cook on Low setting for
10 to 12 hours. Chill brisket, then cut across the grain into thin slices. Before serving, reheat in your favorite barbecue sauce. |
