As you wish.

Greg picked number 17. (Thanks Greg!) Number 17 in the stack was...

"Smoked Beef Brisket" (6 quart pot)

~2.5 lbs beef brisket
~1 T liquid smoke
~1 t salt
~1/2 t pepper
~1/2 c chopped onion
~1/2 c ketchup
~2 t Dijon mustard
~1/2 t celery seed

Place beef in crock pot.
Rub with liquid smoke.
Sprinkle with salt and pepper.
Top with onion.
Combine ketchup, mustard, and celery salt; spread over meat.
Cover and cook on low for 10 hours or until meat is tender.
Remove and keep warm.
Transfer cooking juices to blender; cover and process until smooth.
Serve with brisket, thinly sliced across the grain.

(I served it with a sweet potato.)

6 servings.

I've never crocked (or otherwise cooked) a brisket that didn't end up as corned beef and cabbage, so I wasn't sure what to expect. This was really good! Easy to put together and yummy. As a crock SHOULD be.