Slow-Cooker Brisket

One of the best things about living in Texas is an endless supply of places with out of this world bar-b-que. Some of the best are the little huts with the crooked signs written in marker on the side of the road in tiny towns where people take their bar-b-que very very seriously.

This recipe for brisket may not be authentic (it replaces a smoker with a crockpot and liquid smoke), but it is definitely delicious and very easy for a day when you just can't spare an extra moment. I used about 2.5 lbs of brisket instead of 3, and it took about six and a half hours in the crockpot on low. Next time I'm thinking of marinating the meat overnight with the dry rub for an even more flavorful meat, but even without marinating this is a must-try recipe. Serve on toasted hamburger buns, or my personal favorite, a baked potato on a cold day.

-D