Reviewed: Apr. 16, 2007

I have lived in Texas for almost 20 years, so I've had some incredible barbecued brisket, I've made a few good ones too, but this recipe is out of this world, and incredibly easy. We absolutely loved it and this is the one I will use for my brisket from now on, thanks so much for posting it!!!!

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sara77

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Reviewed: Apr. 12, 2007

I used a 2.5lb brisket, threw it in the crock pot, poured 2x the sauce on it, and cooked on low for 8 hrs. Then I cut it into slices and cooked another 1 hr. It was yummy but I might try with a different sauce because I've found better bbq sauces on this site.

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CLS1220

Cooking Level: Expert

Home Town: Greenwich, Connecticut, USA

Living In: Norwalk, Connecticut, USA

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Reviewed: Apr. 8, 2007

The Barbeque sauce in this recipe just lacks the kick I expect from a quality sauce. The brisket was wonderfully tender though. Maybe just make your own favorite barbecue or store bought sauce and this recipe greatly improves.

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SNETHENTOWN

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Reviewed: Apr. 7, 2007

Fabulous brisket and turns out better looking than the picture. The brisket is perfect without pouring the sauce on and cooking for another hour. The barbecue sauce however is excellent! I decrease the amount of liquid smoke in the sauce and only add a dash. Otherwise it seems to over power. We use the sauce to top with after serving. Everyone has raved about this when i have prepared it.

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Tonya W

Cooking Level: Intermediate

Home Town: Marlow, Oklahoma, USA

Living In: Austin, Texas, USA

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Reviewed: Apr. 3, 2007

I have cooked brisket many times and this is by far one of my favorite recipes! I took the advice of other reviewers and put it in the slow cooker after marinating over night. I cooked it for about 10 hours on low (I think 12 hours would have been too long) and then I added the sauce and cooked for another 2 hours. I also took the advice of other reviewers and doubled the sauce...that's a must! The brisket was so tender it just fell apart and was packed with flavor! My family gobbled this up and there were hardly any leftovers! Will certainly be making this again and again! I served it with potato salad, corn on the cob and baked beans! Thank you soooooo much for this recipe! This Texan is mighty impressed!

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StephanieV

Cooking Level: Expert

Home Town: Carrollton, Texas, USA

Living In: Coppell, Texas, USA

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Reviewed: Apr. 3, 2007

I've never had brisket, and so had no idea what to expect. My oven cooks hot, so mine was a little too done on the bottom. Inspite of that - the meat was very tender and tasty (minus the bottom part, which I removed, lol). I'll definitely be making this again with some minor adjustment to cook time/temp. Don't skip the sauce!!

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BRANDI7920

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Mar. 30, 2007

This is the BEST Brisket recipe I have ever made/tasted! The recipe sounds time consuming, but it is a snap to make and worth every minute of prep!

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Princess of her Castle

Cooking Level: Expert

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Reviewed: Mar. 29, 2007

This recipe took a little time and was good. Just didn't wow us. Again, really enjoyed but for the work-no wow factor. Barbq is definately an individual taste preference-my husband and I like different tastes-mine more sweet and his more spicey. So, just my opinion and an idea of my taste. Give it a try and see what you think!

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KELCI ROBINS

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Reviewed: Mar. 28, 2007

I love this recipe and I have made it many times now. It makes a wonderful sandwich on french bread the next day, if you have any left overs at all. I do use less onion salt and garlic salt, often just use onion and garlic powder instead. That way you can control the amount of salt you are adding. I also use less butter in the sauce. I like to use my slow cooker and throu everything in there and cover with foil and forget about it for several hours. (Well, to be honest, it is hard to forget it because of a wonderful smell!) Thank you for the wonderful recipe!!

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DORAEMON1

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Reviewed: Feb. 27, 2007

This is simply the best BBQ brisket recipe.

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u2rcrazy

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Reviewed: Feb. 25, 2007

Wow! This was so tender! I loved the sweetness of the BBQ sauce over top of the brisket. I omitted the celery salt because I didn't have any, but it was delicious! I wanted my husband and I to try it first so i cut the recipe in half, so I cut the cooking time in half as well. I would recommend this to ANYONE!

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ScoutMcD

Cooking Level: Expert

Home Town: Marshalltown, Iowa, USA

Living In: Lees Summit, Missouri, USA

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Reviewed: Feb. 21, 2007

This is a definate family favorite at out house! I've made it 5 or 6 times for family events, dinner parties, or summer get-togethers. Kids love it and adults fo nuts over it. On rare occasions when there are leftovers, it's great reheated or even cold on a sandwich. Thanks for sharing this one!

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BSTARIA

Cooking Level: Expert

Home Town: Fort Dodge, Iowa, USA

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Reviewed: Feb. 17, 2007

great recipe. My first attempt at brisket. I cooked it at 250 which was a bit lower temp.

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Lisa

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Reviewed: Feb. 15, 2007

Oh My Lord - this is sooo good! My girlfriend first gave it to me, then I found it here. The liquid smoke just adds something. I've made it about 3 times already. Great for a holiday meal

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LADYJZR

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: East Brunswick, New Jersey, USA

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Reviewed: Feb. 14, 2007

I made this in my crock pot and it turned out wonderfully.

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HOWARDALUM

Cooking Level: Expert

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Reviewed: Feb. 13, 2007

This recipe sounded complicated at first but is actually really easy. I also cooked it in the crock pot per TLQUICK's directions. The meat really fell apart it was so tender. we served it on rolls as well and it was a hit. my 10 yr. old and my 7 yr. old did not like it but they're quite particular.

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bon apetite

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Reviewed: Feb. 10, 2007

This was every bit as good as previous reviews indicated. I made it for our family to eat while watching the Super Bowl, and planned to serve it sliced, on good quality rolls. My husband "accidentally" invited six more people over in the course of the day, so I doubled the sauce recipe and shredded the meat to extend it a bit. The recipe was easy, although its important to remember to pour off fat periodically during the long, slow cooking. Everyone loved it - the meat was tender, it lost almost all of its fat during the slow cooking, and the sauce was a good balance of sweet and spicy with some smoke. I think it would also be good sliced, on crusty rolls or on its own.

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imagineannie

Cooking Level: Expert

Living In: East Lansing, Michigan, USA

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Reviewed: Feb. 7, 2007

I have tried many different brisket recipes but this one was by far the best. Thanks for sharing it!

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Ann M.

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Reviewed: Feb. 4, 2007

I made this in a crock pot for Super Bowl XLI. I used the modified instructions that were listed by member "TLQUICK". It was a delight before adding the barbecue sauce and made better after the addition of the sauce. It has a zesty, smoky, buttery taste. I served it on petite Kaiser rolls. It tasted like I put a lot of work into it but the recipe was low maintenance. UPDATE: I made it a second time and tried cutting the recipe in half. It didn't work out very well. Don't scale it down.

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Ubiquity

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Reviewed: Jan. 21, 2007

**EVERYONE SHOULD MAKE THIS RECIPE** Every single one of my 35 guests raved about this fantastic dinner. It melted in your mouth. I marinated for 10 hrs in the fridge, then cooked on LOW in a crock pot/slow cooker for alsmot 12 hours. Then added the bbq sauce mixture (made a double batch so it was sloppy & juicy-hubby likes it that way!)& put it back in the slow cooker for another 1 or 2 hours. Served on soft rolls. I will make this again & again. (to serve 35 people I made 3 9 pd briskets) along with a bunch of other sides. THANK YOU!!!

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