The night before you plan to cook the brisket place the meat into a ziplock bag or a container with a tight-fitting lid. Pour the liquid smoke into the container. Close the container and squash the bag or shake the container so the liquid smoke covers the brisket. Refrigerate overnight.
Slice the onion with a sharp paring knife and place the slices in a single layer in the crock of the slow cooker.
Remove the brisket from the container you marinated it in. Discard the liquid smoke. Place the meat (fat side up) on top of the sliced onion pieces in the slow cooker.
Sprinkle salt and pepper over the brisket. Spread the minced garlic over the top of the meat and use a silicone spatula to rub the garlic into the top of the meat. Pour the Worcestershire sauce over the top of the meat.
Pour the Worcestershire sauce over the top of the brisket.
Cover the slow cooker and cook on low for 8 to 10 hours.
One hour before the brisket is done brush the barbecue sauce over the meat, recover and continue to slow cook for the remaining time.
Remove the brisket from the crock pot and place it on a platter to rest for 10 to 15 minutes before slicing.
Slice the brisket against the grain.
Serve as desired.
Makes about 6 servings.
Slow Cooking Brisket Tips
Brisket fat cap on or off? The fat cap on a brisket should be left on while cooking. It will help baste the meat as it cooks and will keep the brisket tender. After the brisket has cooked and rested you can remove the thick piece of fat.
When is a slow cooker bbq brisket done? Use a meat thermometer to check the internal temperature of the bbq brisket. The internal temperature should be between 185 F. and 200 F at the thickest part of the brisket.