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Smoked Beef Brisket

1 fresh brisket (2 to 2-1/2 lbs)
1 Tbls liquid smoke
1 tsp salt
1/2 tsp pepper
1/2 cup chopped onion
1/2 cup catsup
2 tsp dijon mustard
1/2 tsp celery seed

Cut the brisket in half; rub with liquid smoke, salt and pepper. Place in 3 qt slow cooker. Top with onion. Combine the catsup, mustard and celery seed; spread over meat. Cover and cook on low for 8-9 hours. Remove brisket and keep warm. Transfer cooking juices to a blender; cover and process until smooth. Serve with brisket.

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