Reviewed: Dec. 29, 2008

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.

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Celine

Cooking Level: Intermediate

Home Town: Park Ridge, Illinois, USA

Living In: Rockford, Illinois, USA

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Reviewed: Dec. 29, 2008

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.

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Sanni

Cooking Level: Beginning

Home Town: Vantaa, Uusimaa, Finland

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Reviewed: Dec. 27, 2008

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!

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5RUBYMOM14

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 24, 2008

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.

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Ritak96

Cooking Level: Intermediate

Living In: Shasta Lake, California, USA

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Reviewed: Dec. 24, 2008

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.

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Caliente

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Reviewed: Nov. 22, 2008

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.

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SAHMCOOK

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2008

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.

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Ashleigh

Cooking Level: Intermediate

Home Town: Martinsburg, West Virginia, USA

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Reviewed: Nov. 13, 2008

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! I've made it in the oven too but found that the cooking time was WAAAY too long.

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splan

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Reviewed: Sep. 15, 2008

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

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JCRMCARTHUR

Cooking Level: Intermediate

Home Town: Mount Sinai, New York, USA

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Reviewed: Sep. 14, 2008

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!!

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Mel in Miami

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Living In: Miami, Florida, USA

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Reviewed: Jul. 12, 2008

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!

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Holly T.

Cooking Level: Intermediate

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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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Jeny

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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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DTVONDRA

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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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1BUSYMOMNTX

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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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LHOMMRICH

Cooking Level: Intermediate

Home Town: Newark, Ohio, USA

Living In: Westerville, Ohio, USA

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Reviewed: Apr. 20, 2008

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

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RUTH345

Cooking Level: Expert

Home Town: Ellicott City, Maryland, USA

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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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AlisaHellman

Cooking Level: Intermediate

Living In: Simi Valley, California, USA

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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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armywife892

Cooking Level: Intermediate

Home Town: Kent, Ohio, USA

Living In: Harker Heights, Texas, USA

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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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Maria2007

Cooking Level: Intermediate

Home Town: Moreno Valley, California, USA

Living In: Albuquerque, New Mexico, USA

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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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