2 cans beef consomme
1/2 cup lemon juice
1 1/2 cup soy sauce
5 cloves chopped garlic
2 tbs liquid smoke
10 lbs beef brisket (or I used a cheap cut for shredding)
- Combine first five ingredients in large bowl/pot/pan. Place beef in the marinade. Cover tightly with foil. Marinate in refrigerator for 24-48 hours. When ready to cook, place in slow cooker on medium (or high). Cook for about 8 hours.
- When fork-tender, drain majority of liquid (reserve for later use) and shred with 2 forks. Add liquid back to shredded beef if needed.
- Serve with rolls. Barbecue sauce may be used.
- You can store i fridge for up to 2 days or freeze for use at a later date. Remove and discard any separated fat.