Slow Cooker Smoked Beef Brisket

This might sound it won't work but it does
and the meat comes out nice and juicy tender
with just the correct amount of smoke flavor.
You use your crockpot as a smoker,
then you don't need the liquid smoke
and the low and slow is built right in.

Directions:
Soak your wood chips in water for at least 30 minutes,
and drain the water. Spread out a good-sized length of
parchment paper on the counter, and put the wood chips inside.
Fold over the edges of the paper to enclose the wood chips
and make a packet, similar to a foil packet
that fits inside your crockpot completely.Put it in.
With scissors, cut tiny holes here and there in the
top level of the parchment paper to let smoky steam escape.
Rub all sides of your meat with spice rub.
Put it in the crockpot, directly on top
of the parchment paper packet.
Cover with whatever liquid you are going to use.
I stick with water.
Put the lid on and cook on low for 8-10 hours.