Crock Pot "Smoked" Beef Brisket
4-7 pound beef brisket
of mesquite wood chips
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
, 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.