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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Jun. 7, 2008
This delivered all that was promised, unfortunately, it was not a flavor that I particularly liked. Followed the recipe to a T. My daughters didn't much enjoy this, and my husband, who is a huge brisket fan, and was looking forward to this meal didn't eat much, and had to add some BBQ sauce to it. The beef was tender though.
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Reviewer:

DarKerRaven
Cooking Level: Expert
Home Town: Los Angeles, California, USA
Living In: Vancouver, Washington, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Mar. 14, 2008
As others have said, this is a great simple recipie for doing something with brisket other than BBQ. For me, the taste was just a little too bland when it was done, so I added a little glaze at the end that I think gave it a little something extra. I had fresh horseradish and dill from the farmers market so I mixed that with spicy brown mustard to make a nice little sauce. I uncovered the brisket, brushed this sauce over the meat and put the brisket back in the oven (again, uncovered) for an additional 20 minutes or so. Came out great!
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Reviewer:

Greg
Home Town: Simsbury, Connecticut, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jan. 21, 2008
Really good and smelled wonderful all day!!!! Could not wait to eat it. Hubby made the suggestion to add chopped celery, onion and green pepper to the 2nd step next time. Even my kids loved it because the sauce (which is mostly gone by the time it is finished cooking) is not overpowering.
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Reviewer:

whitney4
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 11, 2007
This was delicious! We did not use the smoke and scaled it down to 6 servings and loved it! Our dinner guests loved it too. We served it on potato rolls which was a nice compliment to the meat. Will definitely make this again! Just a note...we only cooked it for 1 1/2 hours at first and then turned the oven to 250 for 3 hours and it was still perfect.
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3 users found this review helpful

Reviewer:

RINGONIAN
Photo by Allrecipes
Cooking Level: Beginning
Living In: Centreville, Virginia, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Apr. 26, 2007
Delicious! I was worried when I pulled it out of the oven to slice it because it felt kind of tough. But, after pouring the sauce over and cooking it longer it was falling apart tender and so good.
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8 users found this review helpful

Reviewer:

JOSIEK81
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