Reviewed: Sep. 5, 2009

My first brisket, it turned out great my family liked it!! I am a garlic lover, so i will make again!!

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puertoricanflavor

Cooking Level: Expert

Home Town: Greenville, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Jul. 27, 2009

This turned out a great smoked brisket. My husband didn't use charcoal too, he just used mesquite wood and we smoked it for 2 hrs and then into the oven for another hour. I only had a 3.5 lb brisket so we cut the time in the oven down, because I was afraid of getting a dried up piece of beef jerky, instead it turned out very juicy and moist and was only a little tough still. It would have been fine I think if I had left it in the oven the entire time indicated even though it was half the size. Thanks for a great brisket! I used minced garlic instead of cloves since it is what I had. It worked fine.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Aug. 31, 2008

If only there were more stars for this recipe! HUGE HIT among family and friends. After making the first, I made three of these for a family reunion... Needless to say, all 60 family members were in awe. Great recipe! Try marinating the brisket in a can of Root Beer and Ginger Ale over night. The taste is phenominal. Thanks David

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Pizzzmo

Cooking Level: Expert

Living In: Utica, New York, USA

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Reviewed: May 10, 2008

Two hours in a smoker does not give enough smoke flavor - I followed the recipe but I still don't understand that if you have a smoker why finish in the oven? This may be a brisket but not a "smoked" brisket...

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funfastfish

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Reviewed: Apr. 22, 2008

I baked this in the oven on 275 for 45 minutes a pound. It turned out wonderful!

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Heather B

Cooking Level: Expert

Living In: Arlington, Texas, USA

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Reviewed: Dec. 24, 2007

Just finished this recipe and it is great. I used apple hardwood instead of mesquite and smoked on my Holland Grill on high for one hour and low one hour prior to the oven. Follow this recipe and you will have a brisket that falls apart. Best ever and I have had a bunch of it.

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Reviewer:

Joe

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Reviewed: Nov. 3, 2006

Excellent recipe. Don't change a thing.

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CATHERINEMCCREIGHT

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Jul. 11, 2006

followed the recipe exactly and it was perfect. All the garlic is scary, but it was not overpowering at all. We took ours out before serving. After the brisket came out of the foil,saved the juice. The next day sliced it up thin and heated the juice and layed the meat in it before making sandwiches. Yummy. Was very happy with how tender the meat came out. Excellent recipe to try for the beginner as this was our first ever.

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Gina

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Reviewed: Apr. 26, 2006

I have made this many times and it is always wonderful. I use a gas grill with wood chips and have caught the whole thing on fire a few times. It actually turns out just as good or better. I also use salt free greek seasoning and season all so I can control the amount of salt a little better. Again this is awesome and I make it as often as I can.

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OKIECOOK1

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Chelsea, Oklahoma, USA

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Reviewed: Jun. 6, 2005

Being a Texan myself, I am very picky about my BBQ, especially brisket. In fact, although I am a caterer and consider myself a very good cook; I was always fearful to attempt brisket. I have to say I took a risk and tried this recipe for my first attempt and it was AMAZING. My husband (a BBQ lover) raved and told me to laminate this recipe!! This brisket was so tender,easy and delicious. I even made it again in the same week for my extended family who now requests it at most family funtions. I am taking the idea of offering this to my catering customers into deep consideration as well. Thanks for the great recipe....it is definately a winner!!

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KIKI810

Cooking Level: Expert

Living In: Arlington, Texas, USA

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Reviewed: Sep. 29, 2004

This was easy to prepare,and got rave reviews from my family. I will keep this receipe in my active file!

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LYNELLE1

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Reviewed: Aug. 6, 2002

This is definitely a recipe for garlic lovers! I love garlic, and I thought it was just on the brink of too much - but not quite! Like all good brisket, it takes awhile, but you sure feel official when you taste it. Even good the next day chopped with bbq sauce on a hamburger bun!

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LISAKP71

Cooking Level: Intermediate

Home Town: Lakeside, California, USA

Living In: Arlington, Texas, USA

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Reviewed: Aug. 1, 2002

AWESOME!!!

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Reviewer:

cupkate

Cooking Level: Expert

Home Town: Azle, Texas, USA

Living In: Stephenville, Texas, USA

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Reviewed: May 31, 2002

Are there 10 stars? This is one recipe that rates a "10" !! The only change I made was using an injectable marinade (garlic & herb). I used a cup and let the brisket marinate while I started the fire. The meat was very flavorful and "fork-tender". Definately one for your barbeque book !!!

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