Since we live a short distance from one of the best BBQ restaurants in the state, I don’t often cook brisket at home these days. But we had a small one in the freezer I wanted to use and I thought it was too hot to heat up the oven in the kitchen, even hotter to cook it outside on the grill or in the smoker. I remembered a recipe and a story I could adapt to the crockpot, loaded it with the few ingredients necessary, set the slow cooker on low and went about a busy day. The results favorably compared with other methods, and nobody got hot cooking!
The recipe could not be simpler. The story brings back fond memories. In 1973, Joe worked with a young man whose name was Steve Greenwell. He and his wife Sondra had not been married long, had no children, and were fond of ours. They came to stay with Sean and Jeremy on the Sunday afternoon 44 years ago that Ben was born. Sondra was learning to cook. She told me she bought a brisket and asked the butcher how to cook it. He told her to heat her oven on low, put the brisket in a pan, and pour over 1 bottle of liquid smoke, 1 bottle of barbecue sauce, and enough water to cover the meat. Cover and cook for hours. Here is the story in recipe form. I did not have a crockpot all those years ago and if you do not, you can always use the oven.
2-3 pound beef brisket
1 bottle barbecue sauce (any kind)
1 bottle Liquid Smoke (optional – omit if you prefer)
2 bottles of water (rinse out the barbecue sauce bottle), enough to cover meat
Add all ingredients to slow cooker set on low and cook for 7 to 8 hours.
Lift out brisket to slice. Pour sauce into pitcher or bowl to pass when served.