The flavor of this brisket was absolutely magical! I was amazed that the prep took less than 4 minutes. I made sure to buy a first cut (or flat cut) brisket, not the point cut. I added chopped onion on the bottom of the pot, put in the meat fat side up, allowing the meat to fold up the sides of the pot, poured in the chili sauce mixture, then sprinkled 8 oz of sliced mushrooms on top of the brisket. It was snowy outside, and the aroma made our mouths water as it filled the house for 8 hours. Even my super-picky husband was begging for seconds. It probably could have used a tablespoon of brown sugar to cut the tang, but we loved it as is. Thank you, Cousin David, for leaving us the gift of this amazing dish.

Reviewed On: Dec. 17, 2008