Oh, this was wonderful -- moist, flavorful, and the aroma just heavenly! I cut back a little on the paprika and added about a 1/4th tsp of chili powder for that extra kick as well as to counterbalance the sweetness. Served it with a zucchini/summer squash/tomato saute -- my husband is still raving about it!

Reviewed On: Aug. 1, 2008

A great basic recipe that you can alter to your heart's content! What I like best about it is it has just the right amount of stuffing. I used Pepperidge Farm's cornbread stuffing and added a can of sliced mushrooms, a cup of so of thawed frozen mixed veggies, and, with the soup/milk mix, a bit of dried minced onion and lemon pepper seasoning. Hubby and I polished off the entire dish!

Reviewed On: Feb. 11, 2007

Interesting recipe. I tried it because I'd never grilled a brisket before...I don't know what I did, but the meat came out incredibly dry, even with the honey/soy glaze. The sauce, however, was a hit -- a bit too sweet for my taste, though. Next time I'd probably use less honey and a little more vinegar.

Reviewed On: Aug. 17, 2006