I cut a 8lb brisket in half and cooked both. I didn't have beer so I used one cup red wine instead. Two bottles of chili sauce mixed with 1 cup br.sugar, one onion sliced in bottom of roasting pan. I cooked it 3 1/2 hours with it tightly covered the whole time. THEE BEST brisket recipe I have tried. WARNING:cut as much fat off as you can I didn't serve my "gravy" it was like greasy soup. LEFTOVERS: I want to share this treat, the next day my husband put the left over meat(which I had poured the sauce over)in the broiler and he let it crisp up with burnt bits...very good and still moist.

I used a 2 lb. brisket, 1/2 cup brown sugar, and a 12-oz. jar of (seafood) cocktail sauce since I was out of chili sauce. Added 1/2 cup water to make the sauce go farther. Cooked 4 hours (could have been 5 for more tender meat). It was delicious. Great leftovers for sandwiches, too.

I am not sure if I did everything right, since other people have said that theirs turned out really tender. Mine wasn't as tender as I would have liked it. Husband loved it though, so giving it a 4 stars :)Oh, and I also reduced the brown sugar a tad.

I have made brisket with my Mom's old recipe for years and decided to try something new. This was delicious and filled the house with a delicious smell while cooking. The only change I made was to add some onion soup mix into the sauce and my only problem was no leftovers!

Very easy and very good. I could not find a brisket so I used a chuck roast. I twas very tender and the sauce was delicious.

To help keep the brisket jucier and add a ton of flavor bake in a Turkey Oven bag. Just poke a hole on top of the bag so it can release some steam but no leak any of the juice.

This is great. I followed the recipe exactly and used yeunling lager beer. This will go into our rotation. It does make lots of extra sauce but I think it's important that the meat is sitting in a 'bath' of sauce and the sauce is great over mashed potatoes and to dip your meat into as you eat it. YUM.

Super easy, and really good. I left out the onions and, shred half of the beef in the sauce, and left half without sauce. Both ways were good.

This brisket is the recipe the family demands for special occasions. I've made it a half dozen times. I've substituted onion soup for onion and omitted the sugar once, but it tastes best following the basic directions. I use the slow cooker on low all day. Serve the sauce with egg noodles. An easy meal that's a crowd favorite!

Very good recipe. I loved it. I only gave it 4 stars because of my picky family. They just thought it was OK.

Even great for leaner cuts of meat that may be tough when cooked another way! I used 1/3 cup of brown sugar and added another onion and it was great!!

I used the recipe from this website for Chili Sauce in this dish. It really turned out wonderfully. I would have liked the meat to be a bit more tender, but the flavor was extraordinary! Puts a much better spin on an otherwise incredibly boring pot roast!

Simple and good. It went great with mashed potatoes and creamed spinach. Be prepared for lots of left-overs.

I followed the directions exactly and this turned out great. Absolutely delicious. My entire family loved it.

Living in Texas, you have GOT to know how to cook a brisket! Until now, I could never get it right, always too tough to eat. This is a GREAT recipe that solved my problem with tough brisket! My mistake the first time was not to trim off the fat from my brisket....it made the sauce pretty much inedible but the meat was still wonderful! The second go round I did not repeat my mistake, and WOW! Tender meat, great tasting sauce, easy to make, and good enough to serve to any native Texan! Thanks for the recipe, I will make again and again (and impress all my Texas friends)!

I made this tonight and it was really pretty good! I took the advice of others and reduced the brown sugar to 1/2 cup and also reduced the heat to 300 adding another 30 min before uncovering. The flavor was awesome, the meat a little dry (maybe because of my adding time for the lower temp?). I think it might be improved by removing the sauce at the last minute and broiling a bit to crunch up the outside. The sauce could be thickened, too, if you like. Overall, I gave it 4 stars...it was good, but not incredible. I still may make it again though!