Great recipe! Instead of brisket, we used aboout 2 1/2 pounds of left-over barbequed tri-tip we had in the freezer from our wedding about a month ago. Used pretty much the same ingredients as listed, plus our own rub we make. Put it in the crock pot on high for about 2 hours, then on low for another 90 minutes or so. After removing the meat(which was fall apart tender) we doubled the slurry amount (as we tend to prefer a thicker sauce) and used our immersion blender. Absolutely great way to use up left overs. Thank you!

Reviewed On: Oct. 16, 2011

This is a great basic recipe. I took the advice from some of the other reviewers and took the chops out after browning them (mine were the thin-cut chops, so the cooking time was reduced). I first carmelized the onions (using a bit of sugar) then added about a cup and a half of beef broth (in place of the water) and some cornstarch to create a gravy. However, I also added about a quarter cup of brown sugar to broth/onions mixture, then returned the chops to the pan and simmered it all together (with the cover on) for about 30 minutes. Fantastic basic recipe. I served it with mashed potatoes. Thanks!

Reviewed On: Mar. 8, 2011

This is wonderful! I didn't add the pecans (didn't have any nuts on hand). I did add the juice of one lemon to the batter. Watch your baking time (40 minutes and mine was almost over done). Otherwise, incredibly flavorful, spongy, wonderful. After cooling for a bit and inverting on a plate, dusted with some powdered sugar. Will absolutely add this to my favorites and make again.

Reviewed On: Feb. 20, 2011