Reviewed: Oct. 24, 2009

This was very good and very easy. I sliced up the meat after a couple of hours in the slow cooker and put it back in. The meat came out very tender and delicious. Good sauce.

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Douglas

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Reviewed: Oct. 18, 2009

This was pretty good. The meat was very tender. The BBQ sauce was alright, but I've had better bottled sauces. I probably won't make this again, but it was an okay dinner that was easy to make.

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Kelle

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Reviewed: Oct. 18, 2009

I made this on recommendation of another Recipe Exchange member. It is very easy, flavorful & great for hoagies. I make extra sauce & heat it to make it smooth for use on the side or as a dip for chicken nuggets.

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Virginia Mom

Cooking Level: Intermediate

Home Town: Chesapeake, Virginia, USA

Living In: Richmond, Virginia, USA

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Reviewed: Oct. 12, 2009

This recipe is absolutely excellent. Used barbecue sauce in place of chili sauce and a tablespoon of hot pepper sauce and the result was better than the best barbecue restaurant!

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amyjayne

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Reviewed: Oct. 3, 2009

I need to 5 star this one, as it's my go-to recipe for crockpot/slow cooker brisket. I follow the recipe to the letter, except that I cook it on low for 8-9 hours and it's perfect every time. The sauce is unbelievable. The leftovers make for wonderful sandwiches with some sauce and some jalapenos. Everyone I've cooked it for has loved it, and I'm going to double this recipe next weekend to bring camping and fool everyone that I'm an amazing cook.

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Flan

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Reviewed: Sep. 30, 2009

This was delicious and so easy to make, although I did have a bit of a run around town trying to find a brisket that was small enough for this recipe. It was totally worth it! Pulled the brisket when it was finished cooking for yummy yummy beef brisket sandwiches!

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clevelandj77

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Reviewed: Sep. 12, 2009

Absolutely delicious. The sauce was yummy and the beef was so tender. There was a brawl over the last few pieces though!

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pattio

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Reviewed: Aug. 1, 2009

Delicious. I used the rub from "Busy Day BBQ Brisket" instead to add more spice to mine too. I agree with others that the time may be off. My brisket was still a little tough at 5 hours into it. Ended up needing to cook another 1 1/2 to 2 hours to be fork tender and I would recommend doubling the sauce.

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Jul. 5, 2009

Great recipe. Recommend cooking for 1.5-2 hours on high then reducing the heat to low until tender. (Cooking it on high the whole time makes it though). Also, I doubled the sauce recipe to have some to serve with it, just warm it up in the microwave. Delicious!

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Joanna

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Reviewed: Mar. 18, 2009

Good recipe. I would make this again.

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maggiee

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Reviewed: Jan. 23, 2009

It was great my husband even loved it. And that is unusual. I cooked it on low for 8 hrs. The only thing I might do different next time is remove the meat about 2 hrs before done and slice it then. It was really tender to much to slice correctly. But over all it was great.

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JennJenn

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Reviewed: Dec. 22, 2008

Good flavor and the meat was very tender.

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Jocelyn

Cooking Level: Intermediate

Home Town: Lake Geneva, Wisconsin, USA

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Reviewed: Dec. 3, 2008

I did in a slow cooker on low for 8 hrs and the beef brisket was not at all tender. it was like eating leather. the sauce though was very tasty. the beef brisket i bought was on special. maybe it was a bad cut???

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Christine

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Reviewed: Nov. 15, 2008

Used 2 briskets, about 4 lbs. Used 4 tomatoes instead of ketchup. Used a pressure cooker of 80 minutes. Meet needs to be completely submerged. After 80 minutes, took out the meat, condensed the sauce with flour for 5 minutes more, and that was it. Came out pretty good, my wife and son liked it a lot.

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Jake

Cooking Level: Intermediate

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Reviewed: Aug. 25, 2008

I agree that the sauce is a little too much like ketchup and needs a little kick. But the meat itself had a good flavor.

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Valerie H

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Reviewed: Aug. 22, 2008

This was amazing! My husband doesn't normally like BBQ, but he loved this! We had my family over for leftovers and they loved it as well. Super easy in a slow cooker!

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Ashleigh

Cooking Level: Expert

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Reviewed: Aug. 20, 2008

cooked this overnite for about 8 hrs to have for lunch- the meat fell apart, so couldn't really slice it. Used for a sandwhich. Was a little dry. Used the "Busy day brisket rub" and the sauce recipe which was good. Will maybe try again and not have it on for as long. had a 3# brisket.

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P.L.

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: San Leandro, California, USA

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Reviewed: Aug. 9, 2008

This recipe was my first attempt at brisket-it's wonderful!! My husband went crazy over the sauce, we like spice so I used a "hot" chili sauce. Next time I will try the "busy day barbeque brisket" rub, which has more spice in it, along with the sauce from this recipe. I just don't like the idea of dumping in store bought barbeque sauce, part of the fun is experimenting with the sauce. 8/20/09 update: used busy day barbeque brisket rub, with sauce from this receipt, and it was spicy excellent.

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JeanNeeNer

Cooking Level: Intermediate

Home Town: Carson, California, USA

Living In: Buckeye, Arizona, USA

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Reviewed: Jul. 29, 2008

This made me wonder why people spend so much time smoking and/or grilling briskets! The only change I made was using 2 fresh garlic cloves, pressed and rubbed over the meat, instead of garlic powder which I was out of. We had this with Golden Sweet Cornbread (also from this site) and tossed salad.

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