So, I currently live in an apartment, and we have many restrictions on BBQ units and outdoor grills. Sometimes, ohhhhh how I miss the undeniable flavor of meats done in a smoker!
Well, after doing a little research, I found you can "smoke" meats in both the oven and slow cooker! With the crock pot method, however, there is no actual "smoke," (which means you don't need a lot of effort to ventilate your home). But, it does impart a little extra flavor to your meat! I used a very mild wood chip (hickory) but I would suggest a more robust variety like apple wood to maybe get a more intense flavor. Here's what I did.... :)
4-6 lb beef brisket
3 cups of wood chips of your choice (mesquite, applewood, hickory)
Injector Juice (Optional):
2 tbsp. Worcestershire sauce
2 tbsp. soy sauce
2 tsp of teriyaki sauce (optional for a little sweetness)
2 tbsp sea salt
2 tsp lemon pepper
2 tsp smoked or sweet paprika
1 tsp cayenne
1 tsp oregano
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp ground white pepper
OPTIONAL STEP: Combine Worcestershire sauce, soy sauce and teriyaki sauce in a small bowl and use food injector syringe to pierce down into the meat at least an inch to impart extra flavor. Do this in multiple places around the meat.
Combine all of the spices above and mix well in a small bowl.
Rub spice mixture on ALL sides of the brisket.
Wrap the brisket in about 4 layers of plastic wrap and store in the refrigerator for at least 4 hours, preferably over night.
When ready to start your crock pot, soak your wood chips in water for 30 minutes.
Remove your chips from the water, strain in a colander and make a packet for them with your parchment paper.
Unwrap your brisket from the plastic wrap and place directly on top of the parchment paper packet in the slow cooker.
Add 1/2 cup of water to the bottom of your crock pot. You can also use other liquids - such wine, chicken/vegetable stock, juice etc. - in place of the water.
Cover and cook on low for 5 - 10 hours (depending on how big your brisket is) - until a fork EASILY slips out from piercing the meat. For a small brisket, I start fork-checking at 4 hours. If your meat "moves" when pulling out a fork, it's NOT READY. Leave it in! LOL You want to get this to the point where it "almost" falls apart but still stays together when cut with a knife.
Let rest for at least 20 minutes. Slice and enjoy! :-)
Now, because I wanted a little "crust" and more color, I took my cooked brisket and hit it in a hot skillet with a little oil. This isn't necessary; just thought wanted to give that fat cap a little crispiness, so it reminded me more of cooking outdoors.
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