Beef Brisket

Well, my first Brisket was a hit. Nate and Landon both liked it. I made it with sweet potato wedges and broccoli.

Here is the recipe:

2 -4 lbs beef roast or 2 -4 lbs beef brisket
2 tablespoons liquid smoke
2 tablespoons fresh coarse ground black pepper
2 tablespoons kosher salt (use much less....I used 2 tsp)
2 minced fresh garlic cloves

Trim beef of any large extra fat. A little is good for flavor.
Place the roast in the middle of a large piece of aluminum foil. Rub beef all
over with all of the spices. Sprinkle liquid smoke over beef and rap tightly in
foil. Make sure it's completely wrapped. DO NOT ADD ANY LIQUID TO THE CROCKPOT!

Place in crock pot and cook on low setting for 8-10 hrs (10 for a larger cut of
beef).

Unwrap beef and serve with the "smoker" juices in the crock pot or with your
favorite barbecue sauce.

I have had some people ask how I make my sweet potato wedges as well. All you do is cut up a sweet potato into bite size pieces and put on a regular pan. Drizzle olive oil all over them and sprinkle about a half packet of taco seasoning all over them. Bake at 350 for 15 minutes on both sides. Sometimes I do them a little longer because we like them crispy. The thinner they are the better they taste.