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RECIPES
Slow and Smoky Brisket
Preset 6, Tenderize
1 (3 1/2 to 4 1/2-pound) beef brisket
1 1/2 teaspoons seasoned salt
2 tablespoons celery seeds
1 teaspoon black pepper
2 teaspoons liquid smoke
Place brisket on a large piece of aluminum foil. Sprinkle both sides of meat with
seasoned salt, celery seeds and black pepper; pressing with hands to adhere to
meat. Raise sides of foil and drizzle liquid smoke over brisket. Wrap foil tightly
around meat and seal. Place foil-wrapped meat in slow cooker.
Cover and cook on Preset 6 Tenderize (Low 10 hours).
Carefully lift aluminum foil packet out of slow cooker; drain and reserve juices. Allow
meat to stand 15 to 20 minutes. Skim fat from reserved juices. Thinly slice meat and
spoon reserved juices over meat.
Makes 8 to 10 servings.
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