Absolutely the best brisket recipe I've ever had, seen or heard of! My husband couldn't get enough. First I used 1 tbsp each onion powder and garlic powder, salt and pepper to taste along with the liquid smoke. I only marinated it for 3 hours, then I cooked it in 300* oven for 5 hours. I let it cool for 25 minutes, then sliced it. The brisket tasted amazing as it was, so I didn't bother cooking it with the sauce for the extra hour, really was good at that point. I did double the bbq sauce, and this was a real winner too! I served the sauce on the side. I will use only this recipe for brisket from now on!!!

Reviewed On: Aug. 21, 2011

oh wow! This is so good! I followed the recipe basicly as written, except I needed to make it glutin free. I used 2 tbs of corn starch instead of the 1/4 cup flour and used Helmanns real mayo. next time I will add a little more salt. This is definatly a keeper. Thanks!

Reviewed On: Dec. 16, 2010

I vaguely followed the directions because I soaked the beans in plain water. Rinse the beans after soaking to reduce gas. I added fresh water to cook with, a teaspoon of baking soda and everything else listed except I had a ham bone from a spiral cut ham that was left over. I put the onion in whole because I just wanted the flavor and removed it later. the rest of the directions are perfect. Also add some red pepper flakes too. Serve with cornbread and fried potatoes and diced onions on top the beans. Superb!!

Reviewed On: Jan. 27, 2010