Reviewed: Nov. 9, 2009

This was a phenomenal brisket. I followed directions to a "T". The only difference is my brisket was done in 3.5 hours so make sure you check it. Other than that we made bar-b-que brisket the first night and brisket tacos the next. Soooooo good.

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Melissa

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Reviewed: Nov. 2, 2009

This was my first attempt at a brisket and, boy, did I pick the right one. As always, I followed the recipe exactly as written and I chose Mickey's Big Mouth Malt Liquor. I can tell you that I was FLOORED by this brisket! The only reason that I did not rate it 5 stars is that I thought the black pepper was excessive. Very spicy. Next time I will cut it back half. My family, however, LOVED it with the full quantity of pepper. So, it's just a matter of personal taste. Trust me. Fast to prepare. Easy to cook. Delicious!

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Brian

Cooking Level: Intermediate

Home Town: Davenport, Iowa, USA

Living In: Jacksonville, North Carolina, USA

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Reviewed: Oct. 14, 2009

Absolutely great recipe, I made this with New Belgium's "Fat Tire" and put it on the grill for the last hour. Turned out very nice! I suggest DEFINITELY using fresh garlic!

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Sherwood McGowan

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Oct. 11, 2009

Absolutely Fantastic!!! The whole family liked it, which is hard to do! I used an ale beer like the others suggested and followed the recipe as listed. I needed to mix the pepper in a bit more because it clumped up a bit, but other than that it was out of this world!

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Denise.coug

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Reviewed: Sep. 20, 2009

Wow this was amazing! My husband loves brisket so I wanted to try something new to impress him and found this recipe. He absolutely loved it! I took the advice of others and used a beer with flavor. I actually used a local beer called Lienekugals Sunset Wheat, but I am sure a similar microbrew would work. We cooked it for about 8 hours in the crockpot on low and it came out so tender we had to use a spatula to lift it to the plate!

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Emilysmoma

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Reviewed: Sep. 11, 2009

if you're gonna cook with beer, and believe me i'm all for it, let it go flat first (leave it open for a night). easy to do if you have a party the night preceding the execution... unless you're doing a beer batter or tempura, where the bubbles are important.

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rilz

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Reviewed: Sep. 8, 2009

Pretty good recipe but not the very best I've tasted.

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10BUCK2

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

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Reviewed: Sep. 8, 2009

GREAT way to make brisket...made it exactly as directed! Delish!

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AMYNURSE1

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Frisco, Texas, USA

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Reviewed: Aug. 13, 2009

Turned out great. I substituted with Guiness beer, beef broth, half the pepper and put it in a crock pot on low for 10 hours.

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RDRNR1Z

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Reviewed: Jul. 28, 2009

This recipes is one of the best I have ever had. I didn't have any brown sugar and did not substitute. Even without it, it was still WONDERFUL. I wouldn't change a thing. Thanks for sharing the recipe!

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Busy Mom

Cooking Level: Expert

Home Town: New Braunfels, Texas, USA

Living In: Wylie, Texas, USA

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Reviewed: Jul. 23, 2009

My brisket turned out WAY too salty, I think because of using the bullion cube. I think next time I will substitute beef broth or add some water to the mix.

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Sephardi Jessi

Cooking Level: Intermediate

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Reviewed: Jul. 2, 2009

turned out very good, make sure you definately get rid of all the fat, i just got rid of most of the fat and it wasn't as good as i knew it would have been. add a good BBQ sauce to it

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MALETVETTE

Cooking Level: Expert

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Reviewed: Jun. 2, 2009

As written, I found the liquid cooked down so much that, had I not been checking, would have been a sticky burnt mess. I will add an additional 12 oz. of water next time, and also more onions. The cooking time and temperature seemed fine. With these slight changes, it would be a 5 star recipe.

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ellenisland

Cooking Level: Intermediate

Home Town: Monroeville, Pennsylvania, USA

Living In: Williston, Vermont, USA

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Reviewed: Apr. 14, 2009

I followed the recipe accordingly with a 4LB brisket the seasoning I thought was spot onmy only deviation was I used a Knorr concetrated boullion 1tsp However I think the temp is off I thought it was high so I started at 350 and reduced 25 degerees every hour still turned out tender but not as pink as would have cared for. Although alll in all a good brisket. No leftovers Thanks(:

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elaina

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Reviewed: Apr. 14, 2009

I made this Beer Brisket a few Sunday's ago and My entire family lovvveedd it. I used an ale beer (yuenling) and it came out great. It cooked for about 5 hrs., I cut down on the pepper and also added a package of Lipton soup mix. Soup mix gave it some extra flavor. I also seared the brisket prior to baking. Thanks..This Recipe has been added to my collection.

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JCabrera007

Cooking Level: Intermediate

Home Town: Bay Shore, New York, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Jan. 28, 2009

I cook brisket often, typically as a BBQ. My wife wanted something different, so I gave this a try & it tastes great. I used dry red wine instead of beer & cut the pepper back to 1/3 of what recipe called for & that was almost too much. Don't know what mistakes others made to burn meat, but I used a 2 lb brisket & cut back cooking time according to weight. Nothing evaporated, the meat was fine & tender, & there was plenty of juice for gravy. Will use this recipe again!

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HARLEYDIVER

Cooking Level: Intermediate

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Reviewed: Jan. 25, 2009

Fantastic. My wife likes it to fall apart so she craves this recipe. I serve it to our neighbor and she dies for it. I modified it by using beef stock instead of bouillon and covering it with mushrooms too (I used fresh precut bags of mushrooms from grocery store, 2 bags so it was easy:) Makes a killer gravy for mashed potatos.

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Ruely

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: San Diego, California, USA

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Reviewed: Jan. 16, 2009

I started with a frozen roast, and was short on prep time, so I used the onion, beer, half the pepper, and brown sugar, and substituted beef broth for the seasonings. After the beer and brisket were in the pot, I filled it to the top of the roast with the broth & added the onion, sugar & pepper. Because it was frozen I had it at 350 for the first hour, then turned it down to about 280 for the last 6 hours. It smelled heavenly, pulled apart perfectly... can't wait to have the left overs tonight.

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Gwen P

Cooking Level: Expert

Home Town: Sweet Home, Oregon, USA

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Reviewed: Jan. 4, 2009

350 is ENTIRELY too HOT to bake ANYTHING for 4 hours. After less than 3.5 hours I came into the kitchen to an oven of smoke. All the liquid had evaporated (yes I used foil) and the roast was burning. It's fork tender tho. BLACK and fork tender. I haven't tasted it yet - too burnt. Next time I would set the oven no higher than 275.

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SLUEYA

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Reviewed: Jan. 3, 2009

Just OK - We thought this was lacking in flavor.

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PAMIVA1

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