KEEPER! As I did not have liquid smoke and so i used worchestershire in position. Prepped based on directions, tightly foiled and left in fridge overnight. Put into slow cooker in AM, no liquid and WOW. exactly what a wonderful brisket we came the place to find! The taste was superb, brisket was tender, juicy and fell apart. Thanks Kelly!!
5 stars for any great technique. In my opinion I chose to make this once before but did not reach reviewing. This time around I substituted the pepper and salt for just two Tbsp . of montreal steak seasoning. I only used 1 Tbsp . of liquid smoke. I am unsure the way i experience the liquid smoke. I recall 2 Tbsp . being overwhelming but 1 wasn't quite enough. however it gave it a "beef jerky" flavor and I'm not sure if I like that. In the future I might just think about this a roast beef recipe and eliminate the smoke altogether.
Although this made a really cheap cut of beef emerge very moist and tender, my loved ones found the quantity of liquid smoke to become overwhelming and then leave an excessive amount of a compound taste. I'll certainly make use of this way of making pot roast again, and can use much, significantly less liquid smoke.