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!
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