Tuesday, April 29, 2008

Smoked Brisket

1 medium onion, sliced
2-2 1/2 pounds lean beef brisket
1-1 1/2 tbsp liquid smoke
1 tsp. seasoned salt
1/2 tsp. pepper
1/4 cup catsup
2 tbsp. prepared mustard
1/2 tsp. celery seeds

Place onion in slow cooker

Trim excess fat from meat, cut it in half if needed to fit into slow cooker.

Rub all the surfaces of the meat with liquid smoke, seasoned salt and pepper. Place meat in slow cooker.

In a small bowl, stir catsup, mustard, and celery seeds until blended. Spread over the top of meat.

Cover and cook on high for 5 1/2- 6 hours, or on low for 11-12 hours.