Reviewed: Nov. 15, 2011

Definitely tender. And definitely flavorful! Had no ground mustard so I used onion powder; and I just estimated all of the measurements. To the liquid mixture, I added a can of beef broth. The liquid smoke is a great addition: use it if you can. It was a lot of liquid esp once I added the broth, but that didn't matter and it did cover all the meat. Where the recipe says to foil line a dish: absolutely do it and do it thoroughly. It gets super messy in there and it's hard to clean.

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Reviewer:

darayman

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Cooking Level: Beginning

Reviewed: Apr. 6, 2011

Excellent recipe. Came out perfect first time. I smoked it in an electric smoker with mesquite for 1 hr. then put in a crock pot and finished it for 5 hrs. Love it.

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Reviewer:

rlbrim

Home Town: Scottsdale, Arizona, USA

Living In: Buckeye, Arizona, USA

Reviewed: Apr. 1, 2010

Of course, the meat was tender; however, I did not care for the flavor. I should have known with that much Worcestershire sauce. I definitely won't make this again. There are much better recipes for beef brisket.

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4 users found this review helpful

Reviewer:

Granny

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Eugene, Oregon, USA

Reviewed: Mar. 14, 2010

Wow, this was terrific! I halved the recipe and it worked out great for our family of 5. There was only enough of the ginger and mustard mixture to cover one side of the brisket, so I sprinkled the other side liberally with high quality organic garlic salt and freshly cracked black pepper. I cooked it in a large cast iron skillet and shortened the cooking time a little bit, since my brisket was half the size of the one called for in the recipe. I also used the full 2 tbsp of brown sugar since my family likes sweet bbq sauce even though I only did half the amt of the other ingredients. (and I used organic ketchup so we wouldn't have any nasty HFCS marring our food). We loved it and will definitely come back to this recipe again, thank you!

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Reviewer:

ScottFamily

Cooking Level: Expert

Home Town: Warrenton, Virginia, USA

Living In: Bel Air, Maryland, USA

Reviewed: Feb. 15, 2010

Easy and half the price of local carry out joints...big hit for a party. Make sure to have your butcher trim off most, but not all of the extra fat to make for easier slicing.

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Reviewer:

NURSEARS

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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7 users found this review helpful

Reviewer:

DarKerRaven

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Vancouver, Washington, USA

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

Cooking Level: Intermediate

Home Town: Simsbury, Connecticut, USA

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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22 users found this review helpful

Reviewer:

whitney4

Living In: Perkasie, Pennsylvania, USA

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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17 users found this review helpful

Reviewer:

RINGONIAN

Cooking Level: Intermediate

Living In: Centreville, Virginia, USA

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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40 users found this review helpful