Fork Tender Hickory-Smoked Brisket - cooking recipe

Ingredients

4 lbs well-marbled beef brisket
MARINADE
1 cup balsamic salad dressing (bottled)
1/2 cup dry sherry (or dry red wine)
2 tablespoons dark brown sugar
1 tablespoon Worcestershire sauce
DRY RUB
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon kosher salt
1 tablespoon fresh coarse ground black pepper
1 tablespoon celery seed
1 tablespoon cayenne pepper
3 tablespoons dark brown sugar
1/4 cup hickory liquid smoke

Preparation

Wash brisket and pat dry with paper towels. DO NOT TRIM THE FAT - It will baste your meat as it cooks.
Mix together the MARINADE ingredients in an air tight container or zip lock bag, add the brisket and let marinate overnight in the refrigerator.
In a small bowl combine the DRY RUB seasonings. (Liquid smoke is used later in the recipe.) One (1) hour before cooking generously rub both sides of the brisket with this seasoning mixture; let stand at room temperature for an hour or so.
Place the beef brisket, fat side up, on a large piece of heavy duty aluminum foil. (Make sure it is a large enough piece of foil to securely wrap the brisket.).
Sprinkle brisket with the liquid smoke; wrap well and set into your crock-pot. (Slow-cook fat side up.) Cover and cook on LOW 8 to 12 hours (HIGH: 4 to 6 hours). SLOW AND LOW IS BETTER, THE MEAT WILL SHRED NICELY WHEN COOKED FOR A LONG PERIOD OF TIME.
When done cooking, let the brisket stand - wrapped in the foil - for 20 minutes before carving or shredding.
Serve one of two ways: (1) thinly slice the brisket across the grain OR.
(2) shred the brisket with a large, 2-pronged fork.
Drizzle beef brisket with the meat juices; delicious over mashed potatoes, egg noodles or polenta.
If desired, serve with your favorite barbecue sauce. Horseradish also goes well with this slow-cooked brisket.