Reviewed: Jun. 16, 2008

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

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Reviewer:

Jeny

Reviewed: May 23, 2008

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

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Reviewer:

DTVONDRA

Reviewed: May 11, 2008

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)!

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Reviewer:

1BUSYMOMNTX

Reviewed: Apr. 26, 2008

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!

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Reviewer:

LHOMMRICH

Cooking Level: Intermediate

Home Town: Newark, Ohio, USA

Living In: Westerville, Ohio, USA

Reviewed: Apr. 20, 2008

This was a little on the sweet side. This was way to easy and delicious.

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Reviewer:

RUTH345

Cooking Level: Expert

Home Town: Ellicott City, Maryland, USA

Reviewed: Apr. 19, 2008

So easy! I took others suggestions nd only used 1/2 of the Chili Sauce bottle, but everything else I did exactly and it came out perfect! I was very pleased and so was my family!

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Reviewer:

AlisaLansdale

Cooking Level: Intermediate

Living In: Simi Valley, California, USA

Reviewed: Apr. 4, 2008

Very good recipe. The briskets were all very large when I went to buy it so the butcher recommened a tri-tip. Some areas around the country use this instead of brisket. The meat was very tender. Next time I would use a little less brown sugar when making it, just a little too sweet for our taste.

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Reviewer:

armywife892

Cooking Level: Intermediate

Home Town: Kent, Ohio, USA

Living In: Fairfax, Virginia, USA

Reviewed: Mar. 2, 2008

This was my first time ever cooking brisket. I made this last night and this was easy pretty quick and YUMMY. I only used 3/4 the bottle of chilie sauce and 1/2 cup of packed brown sugar. I used most of the bottle of beer, I only left one gulp left! ;) I read all of the tips that were provided by others and I followed all of the cooking directions. After it was all said and done, one thing that I found very helpful was to add a bit of liquid smoke to the extra sauce. I then poured out most of the sauce into a plastic container and kept it for later.... I ended up using it for left over brisket tonight and made some KILLER BBQ Brisket sandwiches on Kaiser rolls with Baked seasoned freanch fries (found on this site...Yum Yum BTW). I cut the rolls open and drizzeled the extra sauce on the insides and toasted them a bit to make them firm. When done, I added a bit of dijon mustard on one side. All I can say is WOW..... I get better and better at cooking every day... ;)

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Reviewer:

Maria2007

Cooking Level: Intermediate

Home Town: Moreno Valley, California, USA

Living In: Albuquerque, New Mexico, USA

Reviewed: Feb. 28, 2008

Awsome! I have always had trouble cooking a brisket right, but I figured it out with this one. I use a big carving fork and really watch the brisket toward the end. Right when the big fork goes in and out with ease, take it out of the oven. Then when it cools and you slice it and reheat, it will be perfect and melt in your mouth.

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