Reviewed: Nov. 12, 2009

Very easy to follow. I did cook it a bit long so it was really done on the narrow end. But hey that was good chopped up in some pinto beans.

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sahmof2

Cooking Level: Intermediate

Living In: Edmond, Oklahoma, USA

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Reviewed: Oct. 20, 2009

Excellent recipe-be sure to "stay" out by the grill with the brisket because it will drip and flare up. The sauce carmelizes and gives a great taste but don't want to let it burn which it will because of the honey. Oh so good and in Texas, brisket is king, so it takes a great recipe to sell a Texan. No need to go to the BBQ restaurant as often. Thanks, Susan for the recipe!

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Cathy

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Reviewed: Oct. 4, 2009

we couldn't find apple cider so we used apple juice.

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Linda

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Reviewed: Sep. 29, 2009

very delicious! everyone in the family enjoyed this recipe...it is a keeper! An added bonus was the left-overs; they made for yummy sandwiches on a good hard roll with cheese.

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mella

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Reviewed: Jul. 20, 2009

Fantastic! I'd never had brisket and was pleasantly surprised. The glaze is great, makes it melt in your mouth.

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cwgeorgia

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Reviewed: Jul. 20, 2009

We didn't make the BBQ sauce but the brisket came out really good. We had a 8lb brisket. We had a little problem with flames on the grill from the fat but all and all everyone loved it. Nothing left at the end of the day.

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Christy

Cooking Level: Intermediate

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Reviewed: May 13, 2009

This is so easy and very good. My husband loves the sauce! We have made this 4 times now and it gets great reviews. Thank you for sharing.

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Thogan

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Reviewed: Apr. 28, 2009

This is an awesome recipe! I have only been cooking for about a year or so and my first time cooking a brisket ever. My family loved it so much. Good job on posting something that is a truly awesome recipe. And for the folks that that said it was too dry, you just need to follow directions a little better. And for the person who cut the cook times down, shame on you, brisket gets more tender the more you cook it. You might want to have your grill checked out to see if your "low" setting is working properly. The key is to cook at safe low temp and the longer the better. Oh and one more thing, you should pick a good grade of meat. Sometimes your meat comes out bad because you bought a really bad piece of meat. Things to think about before you give your thoughts to the creators of recipes.

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sherreepadilla

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Reviewed: Apr. 17, 2009

My husband is like, "a-oooooh-gah" when he comes home from a hard day at the plant and sees this brisket on the table! Very easy from a workload and kleen-up standpoint, which earns extra points in my book. The barbecue sauce is stand-alone good with any other meal.

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Nancy

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Reviewed: Apr. 9, 2009

WOW! I am NOT a cook, but decided to surprise my wife with this recipe. I think we're going to have "Brisket Night", instead of Pizza night!

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nyteltech

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Reviewed: Apr. 6, 2009

WOW... Not a brisket fan. That is until I tried this recipe!!! It was delicious!!! Brisket can be put back on the list as an actual meat.

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ChefC

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Reviewed: Mar. 4, 2009

Very good recipe, brisket was pretty tender and the honey/soy glaze is awesome. My husband and I really enjoyed this recipe and will make again.

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CrewsHome

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Reviewed: Feb. 24, 2009

This brisket was awesome. I'm from Texas so I love a good smoked brisket. I living in PA though and smoking during the winter is a little tough to do so I tried this recipe. I cooked an 8 pound brisket for 4 hours and it was perfectly cooked. I cooked the brisket in the oven, glazed it on the grill and then refrigerated it. The next day, I sliced it, spread a little of the bbq sauce on it, covered it with foil and warmed it in a low oven for about 30-40 minutes. It was outstanding!! The only change I made was to add a little liquid smoke to the barbeque sauce.

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BUTR4WHAT

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Reviewed: Feb. 1, 2009

Simply the best brisket recipe.

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barbie7146

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Reviewed: Jan. 27, 2009

I will say that I make a very simliar recipe to this and it's one of our favorites. Once of the main things I do differently is that we baste the brisket with the BBQ sauce while grilling, gives it a nice coating. Also the most recent review has no business rating this recipe based on living in an apartment with no grill...it's not about that, try a broiler if you don't have a grill!

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ROBINNOFTZ

Cooking Level: Expert

Living In: Sandusky, Ohio, USA

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Reviewed: Jan. 23, 2009

Seemed like a good recipe until it said to heat the grill. Not good for apartment goers.

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ghc630

Cooking Level: Expert

Home Town: Metairie, Louisiana, USA

Living In: New Orleans, Louisiana, USA

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Reviewed: Nov. 27, 2008

The best by far.even family members that don't like brisket much loved it.even my picky 3year old. I did use apple cider vinegar only instead of the vinegar.didn't want to chance it tasting too vinegary. I'm glad I did. It was sooooo very good! thanks so much for the recipe my favorite meat can now be made at home anytime!

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MICHELE72653

Cooking Level: Intermediate

Home Town: Bedford, Texas, USA

Living In: Mountain Home, Arkansas, USA

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Reviewed: Nov. 25, 2008

Definitely 5 Stars!! Tender and flavorful. Wonderful and delicious in every way. I don't grill so I used the oven broiler on low for about 10 minutes for that part. My brisket was only 2 3/4 pounds and it still took 2 1/2 hours to cook to "fork tender". The BBQ sauce is good. If you have some other kind you like, it wouldn't matter which you used. Actually, the feedback I got was that it was not necessary at all. It's perfect without it, if you're in a hurry. If you don't cook brisket much, I suggest make sure the liquid (apple juice in this case) comes not less than 50% up the sides of the meat. When you think it could be done, (I first check after about 45 minutes per pound of brisket) stick a big fork in it and if it goes through easily, it's time. Thank you for a wonderful recipe!

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madison

Cooking Level: Intermediate

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Reviewed: Oct. 9, 2008

My family was only so-so on this recipe. My brisket was a little drier than it usually is with our standard recipe, so not sure where I went wrong. The honey/soy baste gives it an interesting flavor, but again, we will probably stick with our usualy family brisket recipe.

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