I decided to follow the recipe exactly b/c of the few negative reviews I read; 3 lb brisket, trimmed of fat (which actually may have helped to tone down the spices had I left it on), carefully measured the spices and liquid smoke (which I use often, btw), cooked for 10 hours on low in a brand new crockpot.
The meat was indeed very tender, but the spices were completely overwhelming and the liquid smoke left a weirdly bitter aftertaste.
I think the problem with this recipe is that it's an attempt to get a slow-cooked bbq flavor without the bother of tending a bbq for hours. Should have figured that this shortcut would NOT work. HOWEVER, using the spice rub alone, refrigerating the cut overnight and actually putting it on a slow grill and occasionally basting with sauce would probably work great. :/
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I decided to follow the recipe exactly b/c of the few negative reviews I read; 3 lb brisket,...