Reviewed: Jul. 2, 2006

The liquid smoke is really strong - if you don't like that flavor - you won't like this recipe. My family didn't care for it.

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2Busy2Cook

Cooking Level: Intermediate

Living In: Zeeland, Michigan, USA

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Reviewed: Jun. 27, 2006

This was very good. I thought the sauce was best part. I cooked it in the crock pot so it took a little bit longer to cook. Thanks for the post.

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Kerri

Cooking Level: Intermediate

Home Town: Agency, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Jun. 21, 2006

This recipe was a big hit at our house. I used a 5# brisket and cooked 5 hours to tender, juicy perfection. After 5 hours, I let the meat cool a bit before slicing and saucing. I was not a big fan of the ketchupy sauce (just personal preference), but DH loved it. I left half the meat unsauced and it was delicious! The kids ate it plain and I used my favorite bottled brand. I never thought I could make brisket as good as can be purchased in a restaurant, but now I can! As a side note--I was scared of the liquid smoke, but it turned out to be delicious in this marinade.

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numnum

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2006

This brisket is terrific. I've made it three times for three different occasions and everyone raves over it and asks for the recipe. A real winner!

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michelle m

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Reviewed: May 26, 2006

I made a brisket for the very first time on Christmas Eve 2005 for family and friends. I chose this recipe because I liked the ingredients for the marinade. It came out with wonderful flavor and the guys even asked me to make some more of the sauce to poor over the leftovers it was so tasty.

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Mighytbean

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Apr. 20, 2006

This is very good and is a 4.5. We didn't use liquid smoke because we put the brisket in our smoker that had mesquite wood chips. Delicious! Thanks!

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Apr. 18, 2006

This is our favorite oven-baked brisket recipe. The meat is moist and tender and the flavor goes well with the sauce...which is now my favorite BBQ sauce. We've used this recipe several times and have two ways of finishing the brisket. If my husband is home (he's the grill-man) I use less liquid smoke and have him throw the brisket on the grill with either hickory or mesquite chunks during the last 1/3 of the cooking time. This gives the meat a nice brown grilled texture and flavor and adds a bit of smoke flavor to the meat. If he's not home I double the liquid smoke and remove the foil during the last 10-15 minutes of cooking after slicing and adding sauce to caramelize the sauce a bit...makes it richer on top of the meat. We always double or triple the sauce and serve the extra on the side. I find that the sauce has better flavor if made the day before the brisket and left to sit in the refrigerator overnight...lets the flavors mingle.

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MONKAREE

Cooking Level: Intermediate

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Reviewed: Apr. 17, 2006

Great sauce. Much better than store bought. The brisket was very tender & tasty. I would use the sauce for ribs or any other recipe that calls for BBQ sauce.

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Jennifer

Cooking Level: Intermediate

Living In: Grand Junction, Colorado, USA

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Reviewed: Apr. 4, 2006

Great recipe! My boyfriend absolutely loved it! He said it was a definite keeper.

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Tracey

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Reviewed: Mar. 31, 2006

OMG! This brought me back home, I hail from El Paso were brisket is served for just about any special occasion. Brisket is rare here so I decided to search for a recipe and this one is it!!! Thank you for sharing this with us!

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Patissac

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Clearwater, Florida, USA

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Reviewed: Mar. 29, 2006

Great flavor, excellent sauce and easy to do in the oven. Family loved it

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papote2

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Reviewed: Feb. 25, 2006

My husband, who would eat BBQ for breakfast, lunch, and dinner everyday would have given this recipe three stars. I found it very bland.

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ANNAJAM

Cooking Level: Expert

Home Town: Washington, D.C., USA

Living In: Palm City, Florida, USA

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Reviewed: Feb. 16, 2006

I didn't have a Brisket so I used a Pork roast I had on hand. Its was two pounds so I cooked it for appoximately 3-1/2 hrs. Followed the rest of the recipe,and made the sauce. I did use the amount of sauce as indicated in the recipe for the 4lb. Brisket. (We personally like a good amount of sauce.) Based on this when I make this again I will always double the sauce. The sauce was really great!! Very tasty!!!!! This one is a definte keeper!!!!

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karenmits

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Jan. 6, 2006

This is the best brisket ever!

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Racquel

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Reviewed: Jan. 5, 2006

The BBQ sauce was a bigger hit than the beef but still enjoyed by everyone. I'll make the sauce again to serve with other fare.

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EndoMom

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Reviewed: Jan. 1, 2006

I made this brisket for my New Year's Eve party, and it was a great success. I received many compliments. I made it a day in advance and reheated in the crock pot the day of the party. I, too, doubled the sauce which gave me plenty leftover to use for another meal. I played with the seasoning in the sauce a little to suit my personal tastes. This is defintely a keeper. Thanks Cathy!

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Jeanette

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Reviewed: Dec. 21, 2005

I made this for our neighborhood Fourth of July party a few months ago and everybody loved it! Everyone was asking for the recipe!

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LAURABELLE1

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Reviewed: Nov. 17, 2005

I tried this recipe to bring to a work potluck and it was a huge hit; at least 6 people asked for the recipe. I did alter the recipe ever slightly. I added a half cup of Makers Mark Bourbon to the BBQ sauce.

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T Greenawalt

Cooking Level: Expert

Home Town: Campbellsville, Kentucky, USA

Living In: Houston, Texas, USA

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Reviewed: Nov. 13, 2005

Thought the brisket was just okay, but the sauce was fantastic.

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JACKIE880

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Reviewed: Nov. 11, 2005

need to spray the pan though

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SHAMROCKM7

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Brisket with BBQ Sauce

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