Instructions: Select a brisket the size you want for the number of people you are serving. The best kind of liquid smoke to use is Colgins. I cant get in in Indiana, and have to import it from Texas! Shake the desired amount of liquid smoke on the brisket. I use about half a bottle for a large brisket. Sometimes I add a clove or two of garlic, but not always, and not necessary. Cook on low for about 16 hours. I usually start this the evening before I want to serve it the next day-cook it all night, put in the fridge until afternoon, and then return it to cooking for about 4 to 6 more hours that evening. This long amount of cooking makes it nice and tender. Slice against grain. Serve with potato salad and baked beans.

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