This was the first brisket I ever cooked (many years ago) & my husband LOVED it. It made great sandwiches for him the next day. Over the years I have made revisions. (I no longer cook it in the crock pot) But it is still a great recipe.

I made this as posted and it was very tender and moist. I shredded the leftovers and added BBQ sauce for BBQ beef sandwiches later in the week. This is a keeper!

reply for nancy: you cooked it for 9 hours. When making a smaller roast for less people adjust the time you cook as well. A 2 to 3 lb roast will only need to cook 4 to 5 hours or so on low in a crockpot.

This was really good, and I would make it again. I have to admit that I am not a huge brisket fan because of all the fat, but my husband loves it so I try to make it for him once in a while. It's nice to have a change from the regular old corned beef and cabbage style. Thanks for sharing!

It didn't come out quite like other brisket I've had, but it was definitely good and ridiculously easy. My husband went back for second helpings.

used sweet baby ray's hot and spicy bbq sauce instead of ketchup and gave it a little kick.

SOOOO easy and delicious! Served with brussel sprouts and rolls. Perfect meal! Meat was so tender.

The gravy to this was awesome! I took the advice of one reviewer and sliced the meat after 3/4 hours. I also added beef broth (just enough to cover the beef) at that point to make certain it would not dry out. this gravy is a keeper-I am going to try it on other meat such as roast beef and pot roast. I think this recipe should also be listed under "gravy"!FABULOUS!

I completely forgot to add the onion to the pot when I made this, but it was good, anyway. And very easy!

Wonderful taste and very easy to make. We used the leftovers to make shredded beef burritos the next day.

This was very tender and juicy.I loved it!

not what I was expecting. Best bit was the gravy. The meat was dry and tasteless.

This was a little tough and tasted a lot like regular ol' pot roast. I was hoping for something with a little more flavor. This is pretty good though, at least as far as pot roasts go.

Based on other reviews and my preference......I had a 4 1/2 lb brisket, browned it quickly, then made as recipe suggested except I added some hot sauce (for flavor) and I used (chicken) broth instead of water. This cooked and was ready in 9 hours. I shredded it in big chunks and made sandwiches out of it. Very good! Would make again.

This needs a lot more flavor. I let it sit in the crockpot overnight so it was nice and tender but it was also very bland. Next time I will make a seperate BBQ sauce or gravy for this.

This is the perfect base for pot roast sandwiches. For better color and flavor, brown the brisket on the stovetop before placing in the crockpot. An hour before done, I added some sliced onions, cubed red potatoes and chunked carrots to it.

Added Tony Cacheres (I live in Southern Louisiana, we have to have more spice)And extra salt and pepper to taste, and cornstarch to desired consistancy. They were right, gravy is to die for and excellent with hawaiian rolls or whatever bread you have handy. Definitely a keeper!

Nicki, The brisket was cooked in a crockpot for 9 hours, and prepared exactly what the recipe called for. I did however, have to made adjustments because I made it for 5 people only. It had a very good flavor but it was very tough. What did I do wrong? Or could it have been just the brisket? It was a 1.50 Lancaster Brand Brisket. Please let me know, because I would like to make it again soon. Thanks, Nancy P.

This recipe was good.. it needed more of a kick for me. Next time I will try the spicy bbq sauce or add some hot sauce to it. My boyfriend ate it up though.

This was a very simple recipe and it was my first attempt at making a brisket. I had the website change the serving size and I think that is why I think it came out just a bit dry. Next time I will get a cut of meat that hasn't been trimmed of the fat and I will add more water. I liked the taste and I'll use the recipe again.