Another crock pot masterpiece of smoked beef brisket. This was a complete experiment that had the ability to become a $30 dollar disaster since all I could get was a 7lb Beef Brisket but to my surprise, it turned out absolutely amazing. I hope you give this one a try if you are a big fan of BBQ and smoked meats or just want to try something different. Don’t let any of this intimidate you, it’s super simple and anyone can do it. Serve it with some of your own homemade Paleo BBQ Sauce or Ketchup and enjoy.
Crock Pot "Smoked" Beef Brisket
- 4-7 pound beef brisket
- 3 cups of mesquite wood chips
- parchment paper
- 2 tablespoons sea salt
- 2 teaspoons lemon pepper
- 2 teaspoons sweet paprika
- 1 teaspoon cayenne
- 1 teaspoon oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon ground white pepper
- Combine all of the spices above and mix well
- Take your beef brisket and rub all over all sides with your spice mixture from above or any other spice mix of your choice
- Wrap the brisket in about 4 layers of Saran 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 and make a packet for them with your parchment paper
- Place this packet at the very bottom of your crock pot and using a knife or scissors make a couple tiny holes throughout the parchment paper to allow smoky steam to escape into the meat
- Unwrap your brisket from the saran wrap and place directly on top of the parchment paper packet
- Add 1/2 cup of water to the bottom of your crock pot to start the process. You can use whatever beverage you like, wine, stock, etc.
- Cover and cook on low for 8-10 hours, the longer the better for your meat to fall apart.
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