Reviewed: Oct. 24, 2011

omgosh bgosh, Cuzzie David, this was the absolutely best way to make brisket I have ever tried and I've been making this for years. My husband even said how delicious it was and had 2nds and would have had 3rds if I didnt want some for myself. I eyed the chili sauce, but the more the better. Thanks for this amazing idea. May try this sauce with pot roast. yummmmmm

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6 users found this review helpful

Reviewer:

phlygrl

Reviewed: Oct. 4, 2011

Super! Will not change anything - it is great! I actually cook at Low for 12 hr - just because did not turned off in time.

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2 users found this review helpful

Reviewer:

Rimma

Reviewed: Oct. 1, 2011

Not as good as my oven roasted brisket but certainly easy to make. For those who are not familiar with brisket; slice against the grain and you will have nice tender slices. Also, I put onions, carrots and celery on the bottom of the cooker. When done, I put all the juices and vegetables in a blender and puree. It makes a wonderful natural vegetable gravy.

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6 users found this review helpful

Reviewer:

tiger

Reviewed: Sep. 23, 2011

Delicious. Used a homemade dry onion soup mix from this site. Also used just one bottle of chili sauce because I was using a 2 lb cut of brisket.

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5 users found this review helpful

Reviewer:

Maria

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Sep. 9, 2011

Tasted wonderful! Everyone loved the brisket served with garlic mashed potatoes. Made gravy by straining the liquid and the stirring in some flour. The next day, we had the leftovers as sandwiches. Even better the second day.

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3 users found this review helpful

Reviewer:

mamalama

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Georgetown, Texas, USA

Reviewed: Sep. 2, 2011

This was delicious as is - just use Chili sauce as other reviewers have said. Made for great leftovers, my kids loved it.

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3 users found this review helpful

Reviewer:

LaLaNorthwest

Cooking Level: Intermediate

Reviewed: Aug. 30, 2011

Awesome!

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2 users found this review helpful

Reviewer:

hobbsbiz

Reviewed: Aug. 26, 2011

While I like the idea of doing brisket in the slow-cooker, maybe I am used to how it comes out when we do it on the grill with barbecue sauce - it came out very chewy (tough even?) and too ketchup-y for my taste.

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2 users found this review helpful

Reviewer:

Yumms

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Reviewed: Aug. 11, 2011

I saw the mixed reviews on this but gave it a try. This was beyond nasty and I cooked it just like the receipe showed. My husband agreed it was horrible. Made a good meal for the dogs since we couldn't finish it.

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3 users found this review helpful

Reviewer:

Paige

Cooking Level: Intermediate

Reviewed: Aug. 9, 2011

This is a great, easy recipe. I did a few modifications-used 1 & 1/2 bottles of chili sauce & a quarter cup of red wine.Browned the meat 1st, browned onion and 1 red/1 green pepper and garlic. Meat on top of veggies, topped with sauce. Poured gravy through OXO strainer, blended cooked veggies & mixed w/the gravy-Yum!

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3 users found this review helpful