Reviewed: May 21, 2006

This is the best beef brisket I have ever made. I made a big piece and shredded the leftovers for sandwiches. It was so good!

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Lee Anne

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Reviewed: Apr. 16, 2006

This recipe renders a fork-tender, juicy and flavorful brisket. As others have suggested, I substituted a cup of beer for the water. One (perhaps obvious) note; before slicing the brisket, let it rest for 10-15 minutes to allow the juices to re-distribute.

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KEN921

Cooking Level: Expert

Home Town: Mount Vernon, Illinois, USA

Living In: Houston, Texas, USA

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Reviewed: Mar. 22, 2006

So good...I made my own BBQ to go with it and it just cooked perfect! It's nice to get a tender brisket without having to take two days to make it.

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paigey

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Reviewed: Mar. 20, 2006

We used beer instead of water, and simmered on the stovetop for two hours instead of continuing in the oven. Mmmmm...

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ZIMPAPA

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Reviewed: Jan. 24, 2006

Easy and tasty. Everyone loved it.

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LISATEACHER

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Whittier, California, USA

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Reviewed: Jan. 22, 2006

Good given it's oven baked i guess, but not quite on par with real barbeque.

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Jwang

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Reviewed: Jan. 11, 2006

Made this last night, it was OK. Not as tender as I like it. I'll probably go back to using my pressure cooker. Thanks for the recipe!!!

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Jamie Beth

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Jan. 4, 2006

Super easy to make & really tender!

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VRHYLTON

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Reviewed: Nov. 9, 2005

What a great and easy way to make a brisket. My chilren loved it! Will definitely continue preparing my briskets this way!

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stacie

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Reviewed: Nov. 1, 2005

This was wonderful and SO easy! The meat was so tender! I think the taste has everything to do with what bbq sauce you use. Will go in our family favorites file. Thanks for sharing!

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THREEISIT

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Reviewed: Oct. 16, 2005

IT'S TRUE!! IT'S TRUE!!! This is an easy, tender, tasty recipe...I cooked the brisket at 320 for 4 hrs and added Lawry's lo-carb hickory barbque sauce the last hour. DEEEE LISH US... and oh so tender... Thanks for the recipe Janet!

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babs

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Reviewed: Aug. 21, 2005

This was a wonderful receipe. It was soooo easy! I will make this again.

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Karen R

Cooking Level: Expert

Living In: Grand Haven, Michigan, USA

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Reviewed: Aug. 6, 2005

I consider this a time saving receipe - (pop it in the oven, set the timer, and forget it until the timer goes off - in the meantime I can "multi-task"). A nice and easy spring/early summer meal

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grammalizroe

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Reviewed: Jul. 20, 2005

This is mostly how I've always made mine. I really liked the early slicing and BBQing of the brisket though. My husband raved over how great it tasted. I'll be making my brisket like this from now on.

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SASS411

Cooking Level: Intermediate

Home Town: Elk City, Oklahoma, USA

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Reviewed: Jun. 12, 2005

I have a knack for turning roasted meats into shoe leather. NOT THIS TIME!! Used a small skirt streak (1 1/4lb), my favorite BBQ rub, baked 1 hr, added BBQ sauce thinned with beer, baked another hour. Put reduced BBQ sauce over sliced meat - Excellent! (Used web site tool to adjust ingredients to fit meat portion)

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SEW123

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Reviewed: Jun. 10, 2005

This was my very first brisket and everyone, including me, was amazed at how great it turned out! The recipe was simple, as was the cooking. Thanks for a great recipe!

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STACINET

Cooking Level: Intermediate

Home Town: Orange, Texas, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jun. 10, 2005

This was great! I cooked for 2 hours at 300 then after putting b-bque sauce on, I upped the heat to 350 for another hour. The meat shredded nicely! I put the meat on hoagies & topped with coleslaw. It was a great sandwich... a hit with the whole family.

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Lovecooking

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Reviewed: Jun. 2, 2005

This was the most simple recipe I could find and my brisket turned out delicious! I cooked it at 250 because I was going to be gone for several hours and it turned out wonderful. Thank you for an easy, delicious recipe!

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MDERRY5

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Reviewed: Apr. 15, 2005

The was our first time to make beef brisket and it was just excelent.

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HAWAIIBOY

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Reviewed: Mar. 28, 2005

When I printed out this recipe, I was not a believer; now I am! The meat comes out wonderfully tender--perfect for shredded BBQ beef sandwiches! I marinated the beef for a few hours in a bottle of beer, 1/4 c. oil, 1/2 c. rice wine vinegar, a little salt, pepper and a sliced onion. After being in the oven, it was so easy to shred, and it was very easy to discard the fat. Very tender, very easy, very tasty! Great recipe! Thanks!

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