This Brisket is the Bomb!!

I can say with some conviction that this photo in no way does this dish justice.  The smokey flavor, the juiciness, the easiness of preparation, none of it can be captured on film.  Can you tell Mr. Gooch and I liked this dish? 

We have had this twice since I found the recipe (two weeks ago), that is how much we liked it.  Though the second time, I made a few modifications which are found in the recipe below.  We also found that the next day, the brisket with a little cheese on a mini french roll toaster in the toaster ovden is pretty amazing.

I hope you enjoy it as much as we did.

Smokey Crockpot Brisket

(Modified from a recipe found on A Year of Slow Cooking)

Ingredients
2.5 lb round roast or other roast type meat

1/4 cup A1 Sauce

1/4 cup Worcestershire sauce

1/4 cup BBQ sauce
1/4 cup liquid hickory smoke
Kosher salt
Fresh ground pepper

Directions
Liberally season roast with salt and pepper.
Place in smallest crockpot you can (if it is larger than necessary, you will cover the meat with aluminum foil to help keep meat from drying out)
Combine A1 Sauce, BBQ sauce, Worcestershire sauce and liquid smoke together in a small bowl.
Pour over meat.
Cover with aluminum foil (if necessary).

Cook on low heat for at least 8 hours.

Shred with fork when done and serve on french rolls or other crusty fresh bread.

Tip:  When storing leftovers, make sure to pour some of the juices over the meat in the container.  This will keep the meat nice and moist.

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