Crockpot beef brisket

1. Servings: 4 select a brisket the size you want for the number of people you are serving.
2. The best kind of liquid smoke to use is colgin"s.
3. I can"t get in in indiana, and have to import it from texas! shake the desired amount of liquid smoke on the brisket.
4. I use about half a bottle for a large brisket.
5. Sometimes i add a clove or two of garlic, but not always, and not necessary.
6. Cook on low for about 16 hours.
7. I usually start this the evening before i want to serve it the next day--cook it all night, put in in the fridge until afternoon, and then return it to cooking for about 4 to 6 more hours that evening.
8. This long amount of cooking makes it nice and tender.
9. Slice against grain.
10. Serve with potato salad and baked beans.
11. Yum! yum yum. I have also wrapped brisket in foil, and cooked it with liquid smoke in the oven for a long time--but crock pot is easier.