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Crock Pot "Smoked" Beef Brisket

George Bryant
5 from 2 votes
Prep Time 10 mins
Cook Time 10 hrs
Total Time 10 hrs 10 mins
Servings 12


  • 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.
  • Enjoy