Hickory-Smoked Brisket

• 3 -4 lbs beef brisket (or chuck roast)
• 12 tablespoon celery salt
• 12 tablespoon garlic powder
• 12 teaspoon black pepper
• 14 cup A.1. Original Sauce
• 1 -2 tablespoon hickory liquid smoke (or more to taste)

1. Use a 4-quart slow cooker.
2. Put the meat into the stoneware, and rub the spices on all sides.
3. Add the A-1 sauce and liquid smoke.
4. Cover and cook on LOW for 8-10 hours, or on HIGH for 4-6 hours.
5. Slow and low is better.
6. Serve over mashed potatoes or polenta.

beef brisket, celery salt, garlic, black pepper, original sauce, hickory liquid smoke

Taken from www.food.com/recipe/hickory-smoked-brisket-467456 (may not work)