This recipe was awesome! I added more garlic than the recipe called for and a little bit of garlic powder to the beer mixture. I used Miller Lite and it was amazing! I new the brisket I had was going to be tough (we had the cow butchered and ALL the meat was tough) so I cooked it at 350 for 3 hours and then added a can of mushroom slices with the juice and raised the temp to 375 for the last hour. I also added cut up russet potatos and carrots after 2.5 hours of cooking and served with the whipped cream/tarter sauce mixture another reviewer posted. I basted the brisket about every hour and I could cut it with a fork when it was done. The gravy had great flavor too! I will definitely make this again. Thanks!

My family loved it. I'm not a huge brisket fan in general. But I'll make it again for them. I did have to add some extra garlic and other spices because the recipe as written seemed bland. But it's a great starter recipe and the meat was very tender.

Great recipe with one fatal flaw: that's two TSP of black pepper, not TBSP. I cut down to about 1 TBSP of pepper when I made it because it seemed quite excessive and even that was too much. I took the advice of another member and added cut russet potatoes and carrots about 2.5 hours into cooking and they turned out just right, albeit peppery. I used a Miller Lite (because it was handy) and it worked out great, though I'll try to use a light beer next time with a little less flavor. In the interest of transparency, I used a 1.5lb cut since that's what the store had. I didn't even bother with the gravy, since the meat was great just on its own accord. The brisket came out tender and juicy, and the flavor around the pepper was excellent, so I'll definitely be revisiting this recipe soon!

Thankfully I cut the pepper in 1/3, but even then it was too much.

too much pepper. Meat is really tender, but the pepper overpowers the meat

Easy and tasty! Be sure to add plenty of salt if you like it. I didn't seer it and it tasted great. One addition was mushrooms to the gravy and I used flour instead of cornstarch. Very tender.

The texture was awesome- we cook it in a slow cook. But the taste wasn't so great. Something was alittle off.

I rarely make brisket because it always turns out dry but this was anything but! I made a small brisket, 2 lbs, and only cooked it for 2 hours but other than that, I followed the directions. We had Heineken, so that's what I used. It was sooo juicy and tender!

This recipe is awesome! Instead of baking it in the oven. I put it in a crockpot overnight for 8 hours. Came out great. Tender and very good flavor. Not to mention easy as pie to make. I will definitely use again.

Delicious! Great flavor! Will make again.

I got a great deal on a whole brisket, but had never cooked one. Out of many recipes I saw, I tried this one. Since we are in the hottest season of the year, we didn't want a "sit down" dinner, so I just sliced the brisket and made sandwiches and put the cooked onion slices on it. Even the leftovers make great sandwiches! My hubby said it is a keeper and we should definitely have it again!

I did not trim my brisket because it had been trimmed well at the market, did sear as I do any beef/pork 'roast' to seal in juices. I only used 2 teaspoons of pepper and increased the garlic by 1 teaspoon, just knew this would suit our taste better. Very nice recipe.

This was by far the best meat I have ever made!!! I cooked it in a crockpot for 7 hours on the low setting. I used Guinness as the beer! FANTASTIC!!!!

Very good! The timing and temp were fine. I also followed others advice and used 1-ish teaspoon of pepper. I also added a can of diced tomatoes on top of the brisket before cooking, as I wanted a bit more color! I used a bit more fresh garlic and Dos Equis beer, which has a light smooth flavor. It turned out YUMMY!!

It was awesome i changed a few things like i left out the beef boullion,bay leaf, and dried thyme and added steak seasoning rub,bbq sauce, and a tsp. of honey and i cooked it in the slow cooker on high for 6 hours and then on low for 2 hours it was so tender and had a wonderful taste. Julie

This recipe was so easy and the meat was delicious. I did sear the meat beforehand but otherwise I followed the recipe exactly. The meat was really flavorful and tender. I served it with garlic mashed potatoes and cooked carrots and it was a hit!

Fabulous!! This has become a regular favorite at our table. It gets rave reviews by everyone, from my extremely picky 7-year-old, to my 80+ grandmom (in the middle of chemo - has trouble tasting stuff and doesn't like much). Flavorful and tender. It's quite peppery if you use the full amount of fresh coarsely ground black pepper - I adjust this to taste.

boy oh boy the temperture gage on your oven must be out of wack....I just had the feeling something was wrong and cut the oven temp. to 350...but that was still way to high for slow cooking...maybe 250 might have worked.. anyway my marinate cooked away to a blackened mess, beef burned on the bottom, and what was eatible was pretty dry.....I've been cooking for 45 years and should have known better.....