Kelly's Crock Pot "smoked" Beef Roast or Brisket

From: Andrea in NH

On Jul 21, 2008

I did a small brisket and it just melted in your mouth. I loved the idea of wrapping it foil and then putting it into the Crockpot. I'm looking forward to trying different cut of meat this way.

From: Grannydragon

On Jul 13, 2008

This is a unique idea! It was tender and flavorful. But, I am sure you got some of the measurements wrong. I am a true salt addict, but this was wayyyy too much salt. I think you must have meant 2 teaspoons salt and not 2 tablespoons. I used only 1 tablespoon of black pepper, that was perfect. I did use mesquite liquid smoke, which is new too me and wonderful and doubled the fresh garlic. Did add 2 tablespoons of worcestershire sauce. The house smells so delicious. I will make this again, but will reduce the salt. Thank you for this recipe.

From: TheSimpleLife

On Dec 3, 2006

Kelly, you are right! This is awesome-tender, smoky flavor. You not only gave me a great recipe but a technique I love and will use on other cuts of meat - maybe even chicken! Next time I will cut down on the pepper to 1 T. as the exterior was just a little too peppery for me. I think I will add 2 T. Worcestershire, along with the Liquid Smoke, because I really like that combo.

From: xxSallyxx

On Sep 2, 2006

Just about unbelievable! I had a tough cut of chuck roast that I had used part of the night before and it was really tough. Used this recipe for the 3 lbs that was left and it was just superb. I did only use half the pepper, hickory flavored smoke and crocked it on high for 5 hours. It was great without the bar-b-que sauce and with (had to try it both ways). Smelled divine! Oh yea, will be using this one quite a bit. Thanks KellyinNC!