Reviewed: Nov. 24, 2009

Moist, tender, EASY, and delicious. The best things about a recipe.

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Amy

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Reviewed: Nov. 5, 2009

Fantastic rub for brisket, bbq sauce thins to make a great baster as well. Right amount of kick!

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Kyle

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Reviewed: Oct. 26, 2009

This was not all the work measuring out all the hrebs.

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VICKI

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Reviewed: Oct. 3, 2009

Beef was tender but salty. Might try my own barbecue rub next time.

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Salsa Baby

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2009

Being a Texan with a husband who has been on award winning cook teams, I was VERY skeptical of a brisket cooked in a slow cooker. Wow...amazed. The brisket even had the "ring" around the outside. Even my husband was impressed and everyone loved it. Thanks for sharing! This is a keeper!

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Laura

Cooking Level: Expert

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Reviewed: Sep. 17, 2009

I *really* enjoyed this recipe. Basically I followed all of these steps (without doing the dry rub overnight--didn't have time) on a 3ish lbs pork roast as I couldn't find non-corned beef. There was a little extra dry rub at the end so I just dumped it on top. Dropped about four cloves of garlic in with the onions 'cause that's just me. Also mixed 1/2 cup spicy Diana sauce and 1 cup regular BBQ sauce to give it a little extra umph. Cooked for 1 hr on high, 5 more on low and 1 last hr on high to make sure it was heated through. Tore up the pork afterward and it was wonderful! Was eating it for days.

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Aredendra

Cooking Level: Intermediate

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Reviewed: Sep. 16, 2009

My husband loved this. It is all dependent on the BBQ Sauce you use. I chose to use Spicy BBQ sauce and that plus the combination of all the seasonings made it too spicy for me to even eat more than a bite. Will try again with different sauce.

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Ginny with a G

Cooking Level: Beginning

Home Town: Horn Lake, Mississippi, USA

Living In: Austin, Texas, USA

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Reviewed: Aug. 9, 2009

Really great did not change a thing. Entire family gorged on it! Tonight the brisket sits and ages in the liquid smoke and spices, into the cooker in the morning.

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mmchuck

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Reviewed: Aug. 5, 2009

I omitted the cayenne pepper and used Sonny's sweet BBQ sauce. The brisket was so flavorful and moist. Super simple and very tasty!

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Jen

Cooking Level: Intermediate

Home Town: Clearwater, Florida, USA

Living In: Panama City Beach, Florida, USA

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Reviewed: Aug. 2, 2009

Loved this. Easy and tasty and very little work!

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VREEVE

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Reviewed: Jul. 31, 2009

This brisket was just OK!! Will keep looking for a Brisket recipe I really can enjoy. Thanks anyway

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Phyllis

Cooking Level: Intermediate

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Reviewed: Jul. 18, 2009

My husband said this was the best brisket he'd ever had- we live in TX so quite a compliment. It was super easy, and kind of spicy - very very flavorful

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fittaraw

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Reviewed: Jun. 30, 2009

I was looking for a bbq pulled pork recipe when I saw this recipe & decided to try it with pork. I used a 8.5 Ibs pork butt & tripled the recepe. It was alot of rub, but I only had to use about half of it. I didn't have any dry thyme so I used 1 tbls of fresh thyme instead. I only used 2 cups of bbq sauce...regular Kraft works great. I cooked it on low for 16 hours, flipping once. The pork turned out delicious & super tender! Awesome recipe...thanks!

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happybelly

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Reviewed: Jun. 29, 2009

i took this to a family picnic, and it was a great success. Since i have never worked with brisket i wasn't sure what to expect, but it's definitely being added to my list of standby's. I cooked it the night before, and left it in the fridge until and hour before eating it, with it being cold, it was very easy to slice into thin pieces which i put back into the warmed sauce, and we served it on buns.... lovely!

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heidi

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Reviewed: Jun. 9, 2009

WOW...delicious! Incredibly fork-tender, spiced wonderfully! I left out the cayenne for our family - otherwise made the recipe as written. Served with sweet potato fries and salad - delightful! Will most definitely be a regular this summer!

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Denise

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Reviewed: Jun. 2, 2009

This was terrific! We don't like spicy so I Didn't use the cayenne pepper & cut the pepper in half. Since my barbecue sauce had smoke in it, I skipped the liquid smoke. I used KC Masterpiece honey smoke sauce. It took about 5 1/2 hours in my crock pot & I turned it over after about 3 hours. Easy, tender (it fell apart!) & totally delicious!!

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Moose

Cooking Level: Intermediate

Home Town: Randolph, New Jersey, USA

Living In: Santa Ana, California, USA

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Reviewed: May 11, 2009

This was great! My husband is so picky and he loved it. I wouldn't change a thing. Thanks for sharing.

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kendel

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Reviewed: May 1, 2009

This was really good. My little tester (5yr old daughter) gave this an immediate thumbs up when she tasted it for me. The only changes i made were to use fresh thyme and i used 2 different kinds of bbq sauce since i didnt have enough for 1 1/2 cups of one kind.

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CNM CATERING

Cooking Level: Expert

Living In: Edgewater Park, New Jersey, USA

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Reviewed: Apr. 26, 2009

Pretty good and pretty easy and pretty hot. I couldn't believe how hot it turned out! I followed the recipe, exactly. I also thought it was overcooked. I probably should have watched it; my crockpot cooks hot. Anyway, probably not something I would make again but not too bad for a "busy day".

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amy beth

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Hermitage, Tennessee, USA

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Reviewed: Apr. 10, 2009

I usually give four stars for "pretty good," but this gets all five. Will definitely make again, maybe even for company. It was spicy, but I used "Famous Dave's Rich and Sassy" (medium-thick sweet/spicy) sauce, so that probably added to the effect. Plus I like spicy. I was just cooking for myself, so I halved the recipe. I'd read that results tend to be erratic if recipes don't fill the crockpot one-half to three-fourths full. And mine was less than one-third full when it settled, so I kept an eye on time. It was medium well after less than five hours on low. I sliced it up and put it back in on "Keep Warm" to soak up sauce for about 30 minutes. Can serve on rolls or without. We have good barbeque in Kansas City (try the original location of Arthur Bryant's (vinegary sauce) if you're in town), but this barbeque brisket definitely rates.

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LiverpoolFC

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Busy Day Barbeque Brisket

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