Reviewed: Jan. 21, 2013

Absolutely delicious and oh so easy! The only thing I changed is that I used a 3-3/4 pound boneless blade roast instead of the brisket. We really liked the the little bit of heat that came from the can of tomatoes and chiles (I used Rotel). This is a definite repeat! Thanks for posting this wonderful recipe. :)

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Reviewer:

baylam

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

Reviewed: Sep. 14, 2010

Did not care for this, it was dry and no flavor!

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Reviewer:

JURADO

Cooking Level: Intermediate

Home Town: Wilmington, California, USA

Living In: Bellflower, California, USA

Reviewed: Dec. 29, 2009

This was wonderful! We used it for sandwiches and we also used it most often for shredded beef tacos, so versatile and very tasty! I cooked it in the oven all day on about 200 degrees.

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Reviewer:

KimandAndy

Cooking Level: Intermediate

Living In: Saint Charles, Missouri, USA

Reviewed: Sep. 19, 2009

We all loved the taste and it was so easy! The amazing thing is it was delicious, but you do have to like a little spice because it was spicy. This recipe was fabulous! I had never made brisket before, but it was the perfect entree for my Rosh Hashanah dinner.

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Reviewer:

Elissa

Reviewed: Aug. 23, 2009

Excellent! My first time eating brisket. It was so easy to make. So tender and so yummy. Me and my husband loved it. Well be making the next time our children and their families come for a visit.

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Reviewer:

Betty-California

Reviewed: Jun. 20, 2009

Excellent!!! So easy to make! I trimmed all the fat and cooked it overnite on 250. We couldn't wait for dinner and tried it for breakfast!

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Reviewer:

Amanda

Reviewed: Apr. 20, 2009

This was an excellent recipe. I didn't change a thing. It will definitely be made again and again in our house. Simple ingredients and simple to make. Thanks for the recipe.

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Reviewer:

dlyon

Reviewed: Feb. 13, 2009

Definitely a ver easy way to make a tender brisket. As one of the other cooks i also put the whole thing in the crockpot and it turned out great. 7 hours on low was just right. I threw in some carrots and celery as well. My husband loved it.

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