Reviewed: Apr. 25, 2005

I knew that this recipe was good even before I tasted it! When I took it out of the oven the first time to slice it, it fell apart because it was soooo tender. I just left it whole and put the sauce over all of it. I also saved sauce on the side for anyone who wanted more. This was a great brisket and I will make it again and again!

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MYKIDSMOM5

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Ogden, Utah, USA

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Reviewed: Mar. 22, 2005

Amazingly good! Beef was incredibly tender and absolutely love the BBQ sauce - will definitely make this again!

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POOKISAN

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Reviewed: Mar. 9, 2005

I made this for guests and they didn't have seconds or say a word. The brisket took longer to cook than the recipe said and still were not fork tender. The sauce was good, but I had to make some revisions to kick it up. I would not make this recipe again.

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jellymom

Cooking Level: Expert

Living In: Hutchinson, Minnesota, USA

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Reviewed: Feb. 26, 2005

My husband also spent many years living in West Texas. I made this for his birthday dinner and he LOVED it as well as the rest of our family. I made extra sauce for the side. Thanks for the great recipe!

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CARYNW

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Reviewed: Feb. 14, 2005

Make sure to kick up the BBQ sauce.

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MKH55303

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Reviewed: Feb. 7, 2005

This was so wonderful!! Thank you so much for sharing this recipe - I cant do roasts to save my life and I was sure Id mess this up but the brisket was so perfect! I definaltly reccommend doubling the sauce and saving some after the meat is done. Thanks again!!

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COLEY2

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Reviewed: Jan. 24, 2005

Bought a HUGE brisket from Sam's Club so cut it in half and put spices and liquid smoke over both pieces. Baked one piece using the sauce and one without and have to say I prefer the meat without the sauce as I felt it overpowered the flavor of the meat. Meat on its own was tender, moist, and tasty. If I make the sauce again I'd add less to the meat that final hour and serve remainder on the side to people can add according to preference.

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DEB

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Reviewed: Jan. 10, 2005

This was really delicious! The only thing I will do differently next time is to make extra sauce to mop bread into!

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ANDIEJR

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Reviewed: Jan. 3, 2005

Very tender and delicious flavor. It was quick and easy and plus my dinner guests asked for the recipes.

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Dyner

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Reviewed: Dec. 2, 2004

This was some of the best barbeque I have ever had. It was also the first time I ever cooked a brisket and it turned out wonderful.

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SUNSHINE88

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Reviewed: Nov. 24, 2004

I made this for the in-laws and now they can't stop talking about what a good cook I am. The brisket turns out very tender. The BBQ sauce is delicious - the best I have ever tried. I use the sauce recipe in all of my BBQ cooking now. You really should try this!!!

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KIMBERLYJOY

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Reviewed: Nov. 23, 2004

yummy

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JOYFUL704

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Reviewed: Oct. 5, 2004

My brisket was still a little chewy even after putting it in the crock pot all day lone. Overall a great recipe. Willing to try again.

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LISA

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2004

Easy, makes the house smell good, and guests just rave about them! This recipe's laminated in my cookbook. Thanks!

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rkkdkk

Cooking Level: Expert

Home Town: Mentor, Ohio, USA

Living In: Oakwood Village, Ohio, USA

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Reviewed: Sep. 30, 2004

This turned out really good. I usually put Briskets in the crockpot so this was a pleasant surprise

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SHASTE

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Reviewed: Sep. 28, 2004

Used a 2 1/2# London broil, 1/2 recipe of rub (overnight) and full recipe of sauce, baked 2 1/4 hours at 300F. Meat was kind of dry, too lean I think, but the sauce is excellent and saved the day.

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Larry J

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Reviewed: Sep. 27, 2004

My husband, who is from West Texas, thinks longingly of home when I make this. I make the brisket in the crockpot (on low, all day long) and I halved the liquid smoke in the sauce recipe. You have to make the sauce! It's the best BBQ sauce I have ever had. My family will no longer eat the bottled sauce. I've spoiled them all!

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GETPATTY2

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Reviewed: Sep. 22, 2004

EASY EASY EASY!! the meat is wonderful and just melts in your mouth and the sauce is superb. followed the recipe to the T, but you can add whatever you want to the sauce and it would still turn out well. not for those who cook on the fly, as you need to prep the brisket the day before. even my FIL, who is from southwest beef country approved!!!

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GREGSGIRL63

Cooking Level: Expert

Home Town: Merrimack, New Hampshire, USA

Living In: Wilton, New Hampshire, USA

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Reviewed: Sep. 19, 2004

This came out really good! I used garlic and onion powders instead of the salt versions like other reviewers recommended to cut back on the sodium levels and doubled the sauce amount. I rubbed the marinade on it the night before, cooked it the next day and refridgerated it overnight for easier slicing(It was so tender I was afraid that if I sliced it while the meat was still too warm it would shred instead of slice). I then poured the BBQ sauce over the slices and reheated it at 350 degrees for approx. 45 min. Very tender and delicious!

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TB LADY

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Tinley Park, Illinois, USA

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Reviewed: Sep. 17, 2004

Any recipe that my 11 year old LOVES gets a five star rating from me....actually, we all loved it. With the exception of cooking in my crockpot, I followed the recipe exactly. Will make again for sure.

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