Reviewed: Jul. 22, 2012

Just made this tonight, it really was delicious. My only problem was that it came out a bit dry. My brisket was first cut (already lean to begin with), just under 3lbs, and I cooked it on low in the slow cooker for 8 hours exactly. Next time I will use second cut for a juicer result. The flavour was fantastic (I used Diana Sauce, honey garlic) and I can't wait to have it in a challah roll for lunch tomorrow! I also seared the sides in a bit of oil prior to putting it in the slow cooker, made for some really nice edges!

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Reviewer:

Ashley Bobbi

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Jul. 21, 2012

I am looking forward to making this, as it is the first time I have seen a recipe that had no changes in the first 4 reviews...Must be good.

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2 users found this review helpful

Reviewer:

craig

Reviewed: Jul. 21, 2012

The basic idea is sound, but for best flavor the meat should be seared on all sides before slow cooking. Another reviewer said searing makes it easier, yet another said that couldn't be and just added a step. I've made this, and other beef recipes in a slow cooker and searing is needed, otherwise you just have boiled beef with spices. BTW, liquid smoke IS NOT Necessary, and the European Food Safety Authority (EFSA) is investigating the safety of liquid smoke as a food flavoring as being possibly carcinogenic.

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7 users found this review helpful

Reviewer:

Phoghat

Cooking Level: Expert

Home Town: Flushing, New York, USA

Living In: Zacatecas, Zacatecas, Mexico

Reviewed: Jul. 20, 2012

Also, this recipe was fantastic! I didn't change a thing, and will definitely add this to my slow cooker recipe rotation.

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3 users found this review helpful

Reviewer:

LeslieLu

Reviewed: Jun. 13, 2012

What an easy way to do BBQ. The whole family liked this recipe. It was a little bit spicy, will cut back on the cayenne pepper next time for the kids.

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4 users found this review helpful

Reviewer:

Keithd

Reviewed: Apr. 6, 2012

Great recipe even without the liquid smoke, which I didn't want to bother trying to find. The meat gets nice and tender, and the spice rub gives the flavor a kick. I need to try it with potatoes so we don't waste so much of the sauce!

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8 users found this review helpful

Reviewer:

nereidia

Reviewed: Mar. 9, 2012

I have never given a recipe on this site 1 star, because I usually don't even try something if it doesn't get at least 4 stars from other reviewers. However, this recipe was a huge disappointment. I have gone over everything several times to see if I made a mistake somewhere, but cannot find anything I did differently than the recipe indicates. Not a single person in my family liked this and we did something we almost never do, we actually just threw it away. Perhaps just personal preference, but I cannot recommend this recipe.

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Reviewer:

gertrong

Reviewed: Feb. 27, 2012

I have never had brisket in my life before and this recipe is super easy and comes out EXACTLY as it says it will! If you don't like spicy, be careful, it's a doozy :) Seriously though, I was hesitant because I felt brisket was expensive - and I had never made it before, but it turned out great. This was a perfect starter recipe for a new brisket maker, thanks Shannon I really appreciate you sharing it! I should note that I DID rub the liquid smoke and dry spices in the night before - as suggested, it really was good. Going to eat the left overs tomorrow with a cool cucumber salad, as this was one hot dish!!!

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Reviewer:

Trey's Mumma

Cooking Level: Beginning

Reviewed: Feb. 18, 2012

Good stuff!!! However, I found the rub to make the brisket a little too salty for my taste. It was done in 6 hours, so I sliced it and tossed it back in under WARM. Thanks for a good recipe :)

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3 users found this review helpful

Reviewer:

Braiden

Cooking Level: Intermediate

Home Town: El Paso, Texas, USA

Living In: San Antonio, Texas, USA

Reviewed: Feb. 7, 2012

Nice rub! Since I using a smaller brisket, I altered the recipe. I baked it instead because it was too late to be using a slow cooker. What I did was rubbed it with everything (except worshitershire/bbq sauce) then wrapped with heavy duty foil. Few minutes before being done, I basted it with Sweet Baby Rays and broiled it to carmelized. I really think it was too peppery so cut that down next time. Though, my daughter didn't seem to mind at all.

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6 users found this review helpful