Reviewed: Sep. 13, 2009

Wow, this was awesome! I left out the liquid smoke since I didn't have any on hand. Cooked it in a swallow roasting pan, covered it with tin foil. I didn't have to add any fluids at all, the moisture off the tin foli just fell back in the pan with the meat. Even PICKY son said it was good! Did I say WOW?!

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Donna

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Reviewed: Aug. 27, 2009

Followed the recipe and it came out great

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mippyjean97

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Reviewed: Jun. 5, 2009

I tossed this in the crock pot and let it cook all day on low. I used "beefy" onion soup mix and added 1/2 cup of water. I did reduce the liquid smoke to 1 TBSP. and it had a good smokey flavor without being too strong. Thanks for sharing your recipe.

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crazycatlady

Cooking Level: Intermediate

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Reviewed: Apr. 12, 2009

This is the best brisket. I seasoned it according to our family's taste but otherwise it works out perfectly as written.

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joyoftx

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Reviewed: Dec. 29, 2008

I was looking for an idea to make folk falling tender brisket. I've used those oven bags for my holiday turkey before but never thought to use it for my brisket! I didn't use the liquid smoke flavoring since I was modifying my other red sause brisket recipe, instead used a can of tomato soup with a bed of vegetables. It came out great!!!

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kelli

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Reviewed: Dec. 22, 2008

This one turned out fantastic and fell apart. Rachel doesn't like onion, but it didn't look like the onion was noticeable. It took less time than the recipe said, but about an hour. Watch it closely.

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TAMARASUE2002

Cooking Level: Intermediate

Home Town: Hemlock, Michigan, USA

Living In: Arlington, Texas, USA

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Reviewed: Dec. 1, 2008

For those who would like to know how this recipe is without any substitutions, it's d-e-l-c-i-o-u-s! It has a flavor of liquid smoke but it's not deathly overpowering. For my sons 1st b-day we had a big party at the park. I cooked 5 whole market trimmed briskets in various sizes 4lbs all the way to 8lbs. I add the onion soup to 1/3 cup water and pour over prior to sealing bag. For an 8lbr I double dry soup with same amount water and add 1 1/2 bottles of COLGIN brand 4oz natural hickory liquid smoke. We got rave reviews from family and friends...none was left to bring home. I will try other brisket recipes from this site(I will try all once), but this "Oh So Tender Brisket" is definitely a keeper in our home. If anyone is worried about this becoming leather like, don't. Just add the additional water and check 2-3 hours prior to removing from over. Never leave anything cooking this long without checking if it's your first attempt! If it is becoming dry add a bit more water to bag. I also use a large to turkey size cooking bag to give me pleanty of room to work with. Honestly, I have never had to add water while cooking in 4 years of making this recipe.

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BOXRDAWGZ

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

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Reviewed: Aug. 3, 2008

Very easy to make and pretty good. my husband liked it.

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Liza

Cooking Level: Intermediate

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Reviewed: Mar. 9, 2008

I've had better. I wasn't a fan of the smoke flavor. I even put less in. It was very tender though.

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Princess Dork

Cooking Level: Intermediate

Living In: Elgin, Illinois, USA

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Reviewed: Jan. 21, 2008

This brisket is WONDERFUL! and could not be any easier to make... I even stunned my mom at how tender this brisket is... nearly falls apart and melts in your mouth. My family has asks for it to be a regular on our menus!

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jmcv77

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Reviewed: Jan. 19, 2008

Very good tasting roast but would not add as much liquid smoke as called for.

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LJ65

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Reviewed: Jan. 9, 2007

I was inspired by kado's experiment and tried my own: this vs. Jewish Grandma's Best Beef Brisket. I truly expected this one to blow the other away and thank goodness I had the other because I ended up with the shoe leather further surrounded by burnt jerky. I think it was my own fault as I went for the eight hours and didn't check on it -- some crock pot fantasy that the since my oven was holding 275 perfectly, the meat was just getting more tender. From the first hour on, the house was filled with the most wonderful aroma so I'll be trying this again and aiming for 6 hours. The dried, burnt residue looks like it might have been nice drippings at one point. UPDATE: Tried again. Flour doesn't stick to the inside of roasting bags so I'm not sure what that does. Had to add beef broth at 4.5 hours, turned oven off at 5.5. Meat was tender, but not overly moist. Much better than last time, but still not what I'd hoped for. Maybe I'm just not a brisket fan.

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MAMABEAR2TWOCUBS

Cooking Level: Intermediate

Home Town: Kokomo, Indiana, USA

Living In: Poway, California, USA

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Reviewed: Oct. 27, 2006

Wonderful! A week later my husband is still bragging what a great cook I am and wanting this instead of turkey for thanksgiving! I did use 1/2 cup of beef broth & was happy w/ the a jus that was left in the bag/pan. Great for a dinner party when you want to enjoy a cocktail with your friends before the meal!!

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knotes

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Reviewed: Sep. 5, 2006

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

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nygal681

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Reviewed: May 13, 2006

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.

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LisaMB

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Feb. 24, 2006

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.

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kado

Cooking Level: Intermediate

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Dec. 25, 2005

This is one of my favorite recipes to make. My wife's Jewish and had had brisket all her life. A few years ago, she told me she wanted to make one, so I checked allrecipes and found this recipe. Since then, I've been making this whenever brisket goes on sale. Prep time is quick and it comes out oh so good :)

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MCGIARDINA

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Reviewed: Dec. 3, 2005

Good flavor but a bit dry. I would add some beef broth or cooking wine next time.

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AJJONKMAN

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Sep. 19, 2005

I cooked the brisket for 6 1/2 hours and it was SO dry! I should have known that I needed to add a gravy sauce or something or else it would dry out. Definitely won't use this recipe ever again! What a waste of a briskett!

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Star

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Reviewed: Sep. 18, 2005

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!

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