Reviewed: Nov. 9, 2005

My family really enjoys eating this brisket, especially my picky eater, who request this recipe every time she home from college. She really likes the sauce. I put the sauce on my warming zone, after letting it come to a boil and let it cook until the brisket is ready, makes it nice and thick and sticks to the brisket better too!

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IMACOOKY1

Cooking Level: Expert

Home Town: Denison, Iowa, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Nov. 7, 2005

This was not to my taste.

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devilonastick

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Reviewed: Nov. 3, 2005

This is, by far, my favorite recipe on this site!!! It is absolutely delicious. I do double the sauce, however.

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JZALUSKI

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Reviewed: Oct. 13, 2005

I used a 2.5 lb “tri-tip” and cooked at 300 for 2.5 hrs and but still made the entire BBQ sauce recipe. For the final step, I baked at 300 for about 20 min just to warm it up (my meat was fully cooked after the first bake) If making a 4 lb. brisket, I’d double the sauce – but we love sauce! I sliced against the grain and my meat didn't crumble like other reviewers talked about. But, it has happened with other briskets I've made and it doesn't really matter b/c hopefully you are cutting into bite size pieces before eating it! This is such a good recipe - so easy and so tasty. Believe the reviews, it's a solid recipe.

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CEGILLY

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Reviewed: Sep. 24, 2005

I have made this recipe 3 times now and it has pleased every time. Quick, easy, and beats tending to a smoker all day. The only change I have made is not marinating the meat overnight. 1-2 hours is time enough to give the meat that smoky flavor that brisket needs. Kudos to Cathy for sharing but the Hill Country is where BBQ is best in Texas, LOL.

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geoff

Cooking Level: Expert

Home Town: Avon, Indiana, USA

Living In: Yuba City, California, USA

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Reviewed: Sep. 17, 2005

This is a terrific recipe. I'm from Texas, and it sure is good to get a taste of home. I used a brisket rub from the grocery (Fiesta or Adams) and the Mesquite flavored liquid smoke. I'm converting these midwesterners one by one.

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NATAETHERTON

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Reviewed: Sep. 12, 2005

I made this for Sunday dinner when the kids and spouses come for dinner. Like a previous review, they ate it and didn't say anything. The sauce wasn't anything to write home about. However, it was my first time cooking a brisket and the cooking method was great: tender and flavorful. I halved the onion salt and made up the difference with Pappy's seasoning. My husband loved the taste before the sauce. After letting it cool about half an hour he cut thick slices with and electric knife and didn't have any problems. I will try it again with a different sauce or maybe even gravy.

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Lynettieo

Cooking Level: Expert

Home Town: Brea, California, USA

Living In: Bakersfield, California, USA

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Reviewed: Aug. 15, 2005

Excellent - followed recipe exactly. I have had many requests for this recipe. Very easy.

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sgull

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Reviewed: Aug. 13, 2005

I made this recipe exactly as stated. It's very very good however when I went to slice the meat it just fell apart in shreds, is that how it's supposed to be or did I bake it too long? Fortunately I used it for sandwiches on garlic buttered french rolls so the pieces worked out fine and everyone loved it.

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RAYKATS

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Malaga, Washington, USA

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Reviewed: Aug. 12, 2005

Excellent. I did change alittle. I couldn't find a brisket at the store so I used a 3 pound London Broil. I put it in the crock pot for 3 hours on low then switched it to high for 3 hours. Then followed the recipe as indicated. This turned out very good. Everyone loved it and I will definately make it again. Thank You for such a delicious recipe!!

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PRL63

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Reviewed: Aug. 10, 2005

I grew up in Texas and Colorado and always loved the BBQ. Moving to the east coast I discovered that everyone here eats Carolina BBQ. This recipe made me feel like I was home again. I didn't put the sauce on it the last hour. I just let everyone decide if and how much to put on. This is truly one of the best recipes I have come across in years.

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SM1BENTLEY

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Reviewed: Jul. 29, 2005

Great brisket recipe. I baked for 5 hours and added about 1/2 cup water the last hour to keep from burning on the bottom (before adding sauce and baking for another hour).

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Cathy H.

Cooking Level: Expert

Living In: Boalsburg, Pennsylvania, USA

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Reviewed: Jul. 24, 2005

I made the sauce only and it was terrific. Followed the recipe to the letter only I didn’t measure anything, just eyeballed it. We put this sauce on pork ribs and the result was great.

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LIVING4HIM

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Reviewed: Jul. 19, 2005

Made this for a family dinner and everyone left with the recipe. We all thought it was great.

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LORIDE

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Reviewed: Jun. 24, 2005

This recipe is AWESOME!!!! The meat turns out so tender and delicious. I double the sauce recipe. My husband and I like to shred the brisket with a fork, put it in a warm tortilla shell with white rice and mexican blended cheese...add a little extra sauce and roll it up. Everyone asks for seconds and thirds! I just made an 8 pound brisket this weekend and it's already gone. This is a MUST try recipe! THANK YOU CATHY!

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WENDJUST

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Reviewed: Jun. 11, 2005

This was good. It smells amazing while it cooks. The BBQ sauce was really good, but I had to double the recipe because it wouldn't have been enough. This tasted almost exactly like the BBQ brisket at a certian popular BBQ resturaunt in San Antonio, TX I used to frequent.. But I don't live there anymore! Excellent with homeade baked beans!

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SWEETSONGBIRD

Cooking Level: Expert

Living In: Mcguire Afb, New Jersey, USA

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Reviewed: May 27, 2005

This is so easy and tender! The flavor was really great. I found that I liked the sauce a bit sweeter so I added more brown sugar, but it is really easy to customize the sauce to your liking. I will definitely be making this again in the winter when I seem to miss bbq the most. Also, since I'm a stay at home mom and my husband works, this is pretty cheap to make and entertain with as well. I would highly recommend anyone trying this recipe.

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DJRARTEMIS

Cooking Level: Intermediate

Home Town: Lancaster, California, USA

Living In: Sedalia, Missouri, USA

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Reviewed: May 26, 2005

This recipe was awesome, tasty and fabulouse. The meat just fell apart after cooking - and is great for sandwiches. Has been a big hit with everyone!

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JACQUEPHX

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Reviewed: May 21, 2005

DELICIOUS! I've made this several times. I think it's better if you remove the pan drippings before adding the bbq sauce. I know that doesn't sound right, you'd think the drippings give more flavour, but with the drippings the sauce is too thin and not as intense flavoured.

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BUTTERCUP4

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Reviewed: May 9, 2005

I thought the sauce was delicious, and agree that it is way better than the store-bought stuff. I just wish it was a little thicker in consistency. I made this with a 1.5 pound brisket, and it took well over 3 hours before it was tender. Good recipe. Thanks, Cathy!

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