Recipe by BREVEAL
"Brisket - tender, tasty and oh so easy!"
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1 (1 ounce) package
dry onion soup mix
1 3/4 fluid ounces
liquid smoke flavoring
freshly ground black pepper
I couldn't find a three pound brisket so I purchased an eight pounder and decided to experiment. Half of it went into the oven at 275 degrees - the other half went into the crockpot. I did everything like the recipe except I also added about a half cup of beef broth (someone suggested this). After 7 hours of cooking, I put them side by side and asked my husband and teenage son to critique them. The oven cooked brisket was juicier and it fell apart - my son liked it the best. The crockpot brisket sliced and had more of a texture of a roast. My husband like it the best. Me? I was pleased with both and pretty tickled at myself for the experiment.
Good flavor but came out terribly dry after forgetting other's idea of putting in a liquid like beef broth. Imperative to add liquid; I wil not forget again!
**WOW** This is the BOMB! Love this recipe! I don't know how the previous reviewer ended up with Shoe Leather??? I have used this many times with success every single time! Fork tender, great flavor and EASY! What could be better? I did make very slight additions: I used a dash of Thyme, onion powder & brown sugar (maybe 2T of Br. sugar) along with the soup mix and the rest. I put all the dry ingredients on the meat & 'patted' them in before I load it into the bag. Then I pour over the Liquid Smoke after I place it in the bag. I placed 1 whole large sweet onion in large slices over the top, then threw on Red Potatoes cut in half. Seal it up. I was short on time so I cooked at 325* for 4 hours. PERFECT!!! Rave reviews from all 8 people at the table...I call that success! I Like the potatoes this way too...makes it so easy to open the hot bag, throw together a salad, and you have dinner!
I thought this was really pretty good. Good flavor and moist enough. I also added a little beef broth and baked it in a roasting pan covered tightly with foil. I also added a lot of chopped veggies like onion, celery and carrots. When the meat was done, I took it out and cleaned off any fat then sliced it thin against the grain and returned it to the pan then kept it warm until the rest of the dinner was finished. I would for sure make this again.
This has become a staple in my house! It's so easy and the liquid smoke gives it a great flavor. Tastes like you have been tending the grill all day! P.S. I just throw everything into a slow cooker on LOW for 4-5 hrs.
Omg this recipe was soooooooooooo tender it fell apart no knife needed. I dont like smoked flavor so i substituted the smoked liquid with a can of campbells golden mushroom soup mixed with half a can of water and it made a terrific gravy that the brisket cooked in. My picky daughter who never eats brisket asked if i was gonna make it again tonight and she ate the little bit of leftovers that we had. Will be my brisket recipe for now on. YUMMYYYYYYYYYY
This was excellent! My husband raved! I used a covered roasting pan instead of the oven bag and omitted the flour. Also, I used beefy onion soup mix. The liquid smoke adds great flavor, we will definitely make this again and again!
Incredible. You won't believe how delicious this is. The low heat and slow cooking make for a melt-in-your- mouth brisket. I'm salivating just thinking about it!
* Percent Daily Values are based on a 2,000 calorie diet.
Oh So Tender Brisket
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 526
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