Started making this recipe five years ago, as written. I then adjusted to my own taste by cutting the caraway in half (1/2 Tbsp). I use two cups of raisins instead of three (1 cup dark and 1 cup golden raisins, I like the contrast). I make five of these every St Patty's Day. One for me, one for work, one for a friend and two for a coffee shop that sells it! The loaves I make for the coffee shop are baked in giant sized EZ Foil loaf pans 11/75 X 5.5 inches. This recipe fits the loaf pan perfectly. Thank you so much for sharing.

Reviewed On: Mar. 15, 2009

I made this as written. It was so salty I couldn't eat it. Looking again at the recipe I should have known: 2 tsp salt, 1 tsp celery salt, 2 boullion cubes, and pound of ham - no wonder! I will not be making this again.

Reviewed On: Feb. 5, 2009

Okay this is the first recipe I've ever given a poor rating to. I can't believe it considering all the great comments here. I prepared the recipe as written, being careful to use a 3lb brisket and measured out all the ingredients. It turned out WAY too salty, dry and spicy. If you are considering making this my advice would be to add a cup of water to the sauce and leave out the salt and cayenne. There is more than enough salt in the liquid smoke and BBQ sauce. I will not be making this again.

Reviewed On: Oct. 8, 2007