Reviewer:

sam

Cooking Level: Intermediate

Reviewed: Nov. 17, 2011

I made this tonight with a few minor adjustments. I used garlic instead of garlic salt and seasoned salt in place on meat tenderizer. And I did not have beef gravy, so I just add water to the italian dressing. mushroom , and dry onion soup mix. It was so tender. Probably the best brisket I have made in a long time. I cooked for 3 hrs 45 mins... Served it mashed potatoes and gravy from the meat.

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6 users found this review helpful

Reviewer:

Mary

Reviewed: Nov. 6, 2011

I have made brisket in the past, but this was so good. My family and I enjoyed it so much. Very easy and very tasty.

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3 users found this review helpful

Reviewer:

Shirl

Reviewed: Oct. 29, 2011

Its good, but I would have preferred it a little more tender.

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3 users found this review helpful

Reviewer:

Thorn

Reviewed: Oct. 3, 2011

Totally easy. Melt-in-your-mouth! The Brisket came out wonderful! I was out of garlic powder & simply used salt. The onion soup mix was the key. I also substituted the beef gravy for beef broth with a dash of Gravy master. (but a can of onion soup, or beef broth with chopped onions will do just fine as well!) The Italian salad dressing is important. Make some of it if you have to. (Oil, vinegar, & your favorite Italian spices) As long as the meat is lightly seasoned, and sitting 1/3 deep in whatever liquid you concoct... having it tightly covered in foil will make it come out fine! Be creative & use what you have in the pantry. 275 degrees for 4 hours. Pair with any starch, vegetable & wine! Enjoy!

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14 users found this review helpful