I did not get to cook for 24 hours, so I started the brisket on high for 4 hours then reduced to low and cooked for another 16 hours. Was very tender. I did use kosher salt and black peppered the meat before cooking. I also trimmed alot of fat off the brisket. There was still plenty left to flavor it. The sauce was good, but a bit sweet for my family's tastebuds. (I liked it though) 5 stars for my opinion, but gave it 4 because of the opinion of my bunch. I will do it again...but with a different sauce. Also served with kaiser buns and aged swiss cheese slices.

Reviewed On: Jul. 5, 2007