Pork brisket boiled and smoked in a ham in a slow cooker

Step-by-step cooking

1. Step 1:

   

   Chop garlic, mix with salt, pepper and roll pieces of brisket in this mixture. We put it in a container, cover it with a lid and leave it in a cool place for a day.

2. Step 2:

   

   Then drain the liquid. Pour liquid smoke into a bowl and lubricate the brisket with it with a brush. Cover with a film and leave for about half an hour.

3. Step 3:

   

   After that, we sprinkle each piece evenly with dry gelatin, shift it with lavrushka and put it in a ham dish, inside the baking sleeve, folding it into a ring, with the skin out. If your brisket is wide, cut off the protruding ends and shove them inside. I had three thick but narrow pieces. I cut them into two layers each and laid them out in this way: first the one with the skin, then the second one was rolled up in a tight ring and stuffed inside. Then deut

5. Step 4:

   

   Tighten the upper edge of the sleeve with a clip, close the lid and tighten the springs. We put it in a saucepan of a slow cooker, pour hot water and cook for two hours on the Quenching mode. Let it cool down, take it out and put it in the refrigerator overnight right in the form.

6. Step 5:

   

   In the morning, we release the brisket from the sleeve, slice it thinly and serve it. The taste turns out to be like a store-bought boiled and smoked brisket, only better; the skin is thin, transparent! Very tasty in the form of a sandwich-on a piece of dark bread and grease with mustard on top. Bon appetit!