The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jun. 25, 2005
Love this recipe. The liquid smoke makes the whole house smell great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 14, 2005
Oh my gosh!!! We loved this one. The meat fell apart when I tried to slice it. I realized at the last minute that I had a package of ranch soup/dip mix, not onion. Maybe this was the reason the meat was not salty enough. I also did not have a roasting bag, so I wrapped the pan tightly with foil. Excellent, fabulous, wonderful!!!!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Nov. 7, 2004
My carnavore (sp?) family absolutely loved this brisket. It was tender, flavorful and got rave reviews. They're begging me to make it again. The only thing I might cut back on next time is the liquid smoke! All said, it's a great recipe that I would be proud to share and will definately use again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 8, 2004
I don't know what the others were talking about when they said "shoeleather" and "dry"! This recipe was FABU! The only thing I did to vary it a bit was to put half a can of beef broth in the bag along with the brisket. The only reason why was because mine was trimmed of fat a bit! My boyfriend is a real "MEAT" type of guy and he LOVED it!
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The reviewer gave this recipe 0 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 4, 2004
I was skeptical of the low heat and long cooking time, but those concerns were totally in vain. The first brisket I have ever made that was moist, tender but not stringy. I did not use liquid smoke either because we don't care for the taste but there was certainly lots of flavor. I can't imagine this ever being dry or leathery. THE ONLY WAY I WILL EVER COOK BRISKET!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Aug. 8, 2004
**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!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 5, 2004
This was NOT SO TENDER! This was shoe leather! I followed the recipe and the time factor was waaaaaay off. Three hours would have been plenty. I am deleting this recipe from my recipe box.
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Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 28, 2003
It was my first time making brisket and it was a hit. I browned it first and put it the crock pot for 6 hours on low. I thought it might come out dry so I added 1 can of cream of mushroom soup with a little water. No need for flour. The gravy was delicious and my family wanted the leftover for sandwiches the next day.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Nov. 11, 2003
This is "THE BEST". Flavor and tenderness are wonderful. I use the crockpot. No fuss and no mess. If brisket is not on sale, I use a roast. I use leftovers for burritos, enchiladas, and in my potato soup.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jul. 31, 2003
I can't believe the last few reviews - this recipe turned out great when I made it. The meat was very tender and flavorful, and since brisket was on sale for $.99 a pound, it was very economical as well. I made a larger quantity than called for here and sent half to a friend who was recovering from surgery. Her family loved it and said it was the best meal they had received. Thanks for the recipe!
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KJF

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The reviewer gave this recipe 1 stars. This recipe averages a 4.3 star rating.
Reviewed: Jul. 26, 2003
The brisket was 'fall apart' tender.. but we just didn't like the flavor at all. My husband will eat anything.. but even he said to throw the left-overs away.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.3 star rating.
Reviewed: Jun. 2, 2003
Well my oh so tender brisket has been cooking for6 hours and the meat is no where near tender and my house just smells like liquid smoke. What did I do wrong? The only liquid smoke my store had was hickory flavored. Is there a regular flavor? Let's see how much longer this takes.
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Cooking Level: Expert

Home Town: Cypress, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 16, 2003
Soooooo yummy and sooooooo easy! Didn't use an oven bag, just covered my pan tight with foil. Kept the liquid smoke to just a few drops only because it isn't something my family likes real well. A Keeper for sure!
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Cooking Level: Expert

Living In: Eugene, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 7, 2003
Pretty salty and somewhat dry. Will try again -- but in a crock pot next time. Great flavor combo.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 6, 2003
I had never made brisket before, and so was a little intimidated...until this recipe. It was so easy! And the flavor was great. I doubled the recipe since I had lots of people coming over. I shouldn't have doubled the flour portion; it just wasn't necessary. But everything else worked out really great. I saw someone else had mentioned that their recipe turned out dry. I don't really get that because my very fatty brisket gave up so much liquid, that it was being braised there towards the last third of the cooking. But I did only cook the brisket for 6 hours, as recommended, and it worked out great. Thanks for the recipe, it will definitely be part of my summer repertoire!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 28, 2002
Melts in your mouth!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Nov. 23, 2002
This recipe is AWESOME!! The flavor is terrific and if you manage to save some for leftovers, they make a great philly-style sandwich. Brisket is kind of expensive in my area but worked wonderfully on a roast.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Nov. 23, 2002
I'm giving this recipe a 5 star rating because it was very tasty and VERY tender. I, however, cooked it as stated and for the time stated and mine was WAY too dry. I will definitely cook this again but I'll cook it a shorter amount of time (ovens vary) or add something for moisture. THANKS for a great recipe.
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Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Nov. 7, 2002
This is incredible!!! It's so easy, yet guests think you've created something wonderful. Definitely a new family favorite!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Aug. 8, 2002
I made this recipe for 4th of July. My husband who always has something to say about my cooking was dumb struck. And with four kids, EVERYONE liked it. Even friend couldn't believe what a good cook I was. I did add a little red cooking wine, but I don't think you need it if you have a fat brisket.
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