Reviewed: Jul. 1, 2009

This might have been better if it had been cooked in the crock pot...the meat came out tough and the sauce totally overpowered the taste of the brisket... was too "katsupy"... we paired this with the Southwestern Pasta Salad, roasted corn and a bottle of Allagash Curieux so the meal was still good but could have been better with a better meat dish.

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earlybird0367

Cooking Level: Expert

Living In: Newnan, Georgia, USA

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Reviewed: Jun. 14, 2009

i made this brisket for a bunch of grown men - and it got rave reviews! i will be making this again and again. i was a little worried that the "sauce" was going to be too "ketcupy"...but after cooking it with that brisket an hr..it wasn't AT ALL! mm...it was delicious! and went just perfectly with my side of mac-n-cheese from this site and salad and baked potatos!

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melpalm

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Austin, Texas, USA

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Reviewed: May 24, 2009

AMAZING BBQ sauce!! I made this recipe tonight and everyone loved it! But the meat was too salty, so next time we will use garlic powder and onion powder. I wasn't sure if I was to pour off the juice before adding the BBQ sauce so I left some of it in and removed most of it. This was good but still a little runny. I also added 1/2 t. fresh ground pepper to each the meat and sauce. We like more spice so this was perfect for us. This is a new favorite!

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TeresaD.

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

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Reviewed: May 23, 2009

I first made this recipe three years ago for my mother's birthday party. I read many of the reviews and followed the suggestions to double the sauce. Since 50 people were attending the party, I did a dry run of the recipe the weekend before. It was fantastic - everyone raved about how great it was. I am making it this weekend for my Memorial Day party and everyone that tried it three years ago, is very excited about having it again.

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hrecalde

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Reviewed: Apr. 28, 2009

Great recipe...altered it a little to suit our tastes, but it was VERY easy to do so and still turned out WONDERFUL!!!! I've used the sauce part of the recipe with other things like bbq roast beef, bbq chicken, etc...never fails to elicit great rounds of compliments! Thanks for a wonderful recipe.

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quesara

Cooking Level: Intermediate

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Reviewed: Apr. 5, 2009

I just realized that I forgot to review this one. Oops! We liked this! I'm not sure if I made any changes. But I remember that it was gone fast.

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Mar. 23, 2009

Our house smelled so delicious as this was cooking! The recipe was not clear as to whether to remove the aluminum foil wrapping before placing in the roaster and cooking, so I left it on and am glad I did (the exposed ends were a bit dried out as opposed to the part wrapped in foil). I just added our favorite bottled sauce after slicing and heated briefly in the microwave since some previous reviewers mentioned it got dried out in the last cooking step. I did let the meat rest (wrapped in foil) for about 20-30 min. before slicing, to let it re-absorb the juices. When I have more time available, I may try the sauce recipe here. The meat itself had a great flavor from the liquid smoke and the dry rub!

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Kim

Cooking Level: Intermediate

Home Town: St. Peter, Minnesota, USA

Living In: Mosheim, Tennessee, USA

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Reviewed: Mar. 11, 2009

I used this recipe with a chuck roast in my slow cooker-it was delicious! It didn't even need barbeque sauce, maybe just a little more liquid smoke. I will try it with a brisket next time.

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micsulli

Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

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Reviewed: Mar. 10, 2009

Great recipe. I doubled the sauce and it was awesome. We even had it for leftovers as sandwiches for days.

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mamajess

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Reviewed: Mar. 8, 2009

This was a a great recipe. I did triple the sauce recipe and I changed it a little because it was kind of ketchup-y tasting. To the sauce I added 1/4 tsp cayenne pepper, a 1/2 cup vinegar, a half a cup of Worcestershire (total), and I added 1/2 an onion that was softened first by boiling in 1/2 cup of water. Even though I made these changes I still give the recipe a five star because the basic recipe was good, just not tangy enough for my family's taste.

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Smay

Home Town: Riverside, California, USA

Living In: Calico Rock, Arkansas, USA

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Reviewed: Mar. 6, 2009

I made this exactly by the recipe and I have to question cooking this at 300 degrees for such a long time. When I took my brisket out 5 1/2 hours into cooking, it looked burned. I completed the recipe and in the end it was either tough or burned to a black crisp. I did not care for this recipe.

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Cristina

Cooking Level: Intermediate

Living In: Meridian, Idaho, USA

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Reviewed: Mar. 2, 2009

Totally easy and awesome! Buy a good cut of brisket from your butcher for the best result. I didn't have onion salt, so I substituted onion powder. I wrapped in foil, marinated overnight, and cooked it in the foil. I added a little more sugar to the sauce and more pepper. Yum!!!

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Nancy Cotton

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Round Rock, Texas, USA

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Reviewed: Feb. 22, 2009

Easy, perfect and great.

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Nancy

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Reviewed: Feb. 16, 2009

My husband was convinced that he was not going to eat brisket. LOL. I needed something easy to make for the day since I was working all day. I doubled the sauce and only added half of the mustard. It was gobbled down!! I will serve this to all the hungry men in the house from now on!! I'd like more recipes like this one!

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PVBEACH

Cooking Level: Intermediate

Home Town: Commack, New York, USA

Living In: Ponte Vedra Beach, Florida, USA

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Reviewed: Feb. 7, 2009

I made this in my crockpot on low for about 6 hours and it was wonderful. We shredded it and served on rolls for sandwiches.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 1, 2009

had 1.75 lb brisket. tenderized meat, for rub i used: 1/2 tblsp paprika; 1 teasp coarse blk pepper; 1 teasp salt; 1/2 teasp onion powder; 1/4 teasp garlic powder; 1/4 teasp cumin; 1/4 teasp cayenne; Minced 1/4 onion & 3 cloves garlic. mixed in bowl and rubbed on meat. (Nxt time: 1 teasp liquid smoke b4 rub); 3/4 cup Rudy's BBQ(fm Texas)(nxt time: + 1 tblsp worcestershire) Marinated overnight. Put in slow cooker on low for 5 hrs w/ 1 cup water; onions; potato; carrots; grn onion; &califlower

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aegibear

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2009

Great flavor. We cook brisket in the smoker during the summer and this was just as good. Added water to the bottom of the pan to keep the meat from drying out.

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kgadison

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Reviewed: Feb. 1, 2009

I took the advice of several of the other posters and our brisket turned out to be amazing! I had never made one before and I was a little apprehensive but it was so easy and good - my fiance actually gave this an A+ and it's on the dinner list!

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vdesilva

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Reviewed: Jan. 25, 2009

My brisket turned out AMAZING! I did use garlic powder rather than garlic salt and am glad that I did. I was also a little pinched on time and didn't make the BBQ sauce listed and served it with one of our favorite sauces also allowing people to control how much or how little sauce they had. This recipe is definitely a keeper! WOW!

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jkfreedman

Cooking Level: Intermediate

Home Town: Grant, Michigan, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jan. 25, 2009

I didn't look at the packaging for the brisket and finally realized after cooking it that it was packaged in salt brine. Needless to say, the brisket tasted like a salt lick. Next time I would either have to omit all salts or buy a different kind of brisket.

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