Reviewed: Oct. 11, 2009

Fantastic! Not dry at all and better than many of the brisket sandwiches that I have had at really good BBQ places. I followed the directions but reduced the meat to 6 lbs but kept the amount of sauce. I cooked for the full time as in the directions. Added just a little hot sauce since others said it was a little too sweet but seemed just fine to us. This will be a family favorite!

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Vanessa

Cooking Level: Intermediate

Living In: Norman, Oklahoma, USA

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Reviewed: Sep. 20, 2009

I made this on labor day for annual party,first time,what a hit with the family and friends.not a stitch of leftovers.all ready asking when I will make it again.Minnesota thanks you Texas,it was great.

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joytocook

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Reviewed: Sep. 12, 2009

this recipe was awesome when following the directions AND serving size! :) Thanks for sharing

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malken

Cooking Level: Expert

Living In: Newport Beach, California, USA

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Reviewed: Jul. 24, 2009

Put it on last night so it would be ready when I got home from work. Left the last hour for my daughter to do. Well the sauce got poured over but it didn't get pulled apart. I will never cook a brisket on the grill again. Loved it and we are in Texas. Nanc

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nancye49

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Reviewed: Jul. 20, 2009

SOOO GOOD!!!! my hubby and i were sad when is was all gone!!! my mother and i are from TX and we loved this recipe!!! she said it was the best she ever had!!! :) i made is to serve 6 so i only cooked it for 8 hours! it was perfect!!!! cant wait to make it again!!!

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Bethany Warner

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Reviewed: Jul. 13, 2009

This turned out great. I read reviews before making it and saw some said it was dry and burned. It seems only a few had that issue but it made me take extra precautions. I used a roasting bag made for slow cookers and also used parchment paper under the lid. This was far from dry. It was the most tender, moist and delicious brisket I have ever made. The sauce is wonderful and I did add about 4 TBS of Louisiana Hot Sauce just to kick it up a bit. My husband really liked it and he's not a big BBQ fan. I put my slow cooker out on the patio because I didn't want 25 hours of even a small heat source in my kitchen since our air conditioner runs 24 hours a day this time of year. I'm a displaced Washingtonian living in Texas for the last five years and have eaten a lot of Texas BBQ. I think this is best I've tasted. Thanks for this recipe. Can't wait to send it to my son who is well known for his BBQ.

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RECSCHI

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Reviewed: Apr. 10, 2009

Nice work. I am 18 hours in right now and turned it to warm while added a little Dale's to spark up some early flavor. Before I added the couple T's of Dales I did sample the beef. It is amazing what a 7.5 lb brisket and a cup of coffee can do with left alone. This is my first "off-smoker" brisket and I fully endorse the recipe. The sauce is spot on too with minor adjustments (a little less ketchup and some habenero chile). Onward!

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Bluemule

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Reviewed: Oct. 21, 2008

If you follow the directions for this recipe you will be pleasantly surprised. I actually did cook it for the 24 hours on low and my family loved it. Unfortunately there was only a 2.5 lb brisket available but none the less there was none left. I will and have cook this again.

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Sonia

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Reviewed: Aug. 12, 2008

This was so burnt and tough we couldn't enjoy it.

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Larry

Cooking Level: Intermediate

Home Town: Massena, New York, USA

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Reviewed: Jul. 17, 2008

I made this on Memorial Day for out of town Family and they all raved. Even my husband said he liked it better than the Bar-B-Q beef I usually make.

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Wendy

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Reviewed: Jul. 6, 2008

This was the best brisket we've ever eaten! Not greasy, very tender, the sauce was wonderful! For my cola drink I used diet pepsi with cherry - because that is what I had in the fridge. Turned out great!!! I cooked this over the 7/4 weekend and my family loved it. Will definitely use this recipe again...it was easy and delicious!

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DEBBYDO

Cooking Level: Expert

Home Town: Perryton, Texas, USA

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Reviewed: May 11, 2008

My son and I couldn't resist making this, because of the weird combination of ingredients. It was an interesting experiment, lots of fun! Not bad tasting! - but there are much better recipes for beef brisket on this site.

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ANNALIE

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

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Reviewed: May 10, 2008

There is no option to give NO Stars, because this one was a total waste. I wasted good money on this cut of meat! I wasted 25 hours of electricity! The meat was burnt on the bottom, it was chewy like leather. The only moist part was the FAT on the meat. Now I have to get take-out. I followed the directions to a tee. I used the servings converter to 4 servings for my husband and me. This is the first recipe I've tried on here that I totally hated it!

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Sandi Dee

Cooking Level: Intermediate

Living In: Toms River, New Jersey, USA

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Reviewed: May 7, 2008

I cooked for only 6 people so my brisket weighed only 2.5 lbs. I adjusted the amounts for everything else to suit the size including the time. I cooked it on high for 2 hours in my crockpot, and then I turned it to Low for 6 hours. It was tender and DELICIOUS!

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erinmarie65

Cooking Level: Intermediate

Home Town: Woodstock, Illinois, USA

Living In: Tampa, Florida, USA

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Reviewed: May 7, 2008

The beef turned out nicely, but wasn't quite what I was expecting. It had a mild sweet taste, rather than something more bold. I would add some spice next time to enhance the flavor. This recipe makes a lot (I even cut back to a 5 lb. brisket) so it's good for a crowd.

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Hobbs

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jan. 24, 2008

I have made this twice now. It is one of our favorites! I did not follow recipe on the cooking time. I did not want it to burn!

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LUV2COOK

Cooking Level: Expert

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Reviewed: Nov. 14, 2007

The best, best barbaque I have ever made. I cut it down to feed 6. Big mistake- this is something you want for leftovers. So good. Didn't change a thing.

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kateh

Cooking Level: Intermediate

Home Town: Medford Lakes, New Jersey, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Oct. 21, 2007

A very tasty dish that needs to be a little more bold and spicy. I will use this recipe again, however, I will add some character of my own the next time! I was only serving six people and needed to cut the recipe by 2/3, but it still turned out wonderful. I followed the directions exactly and even used the strongest of coffees you can find here in Italy to cook it in, Caffe Kimbo. Very tender, very juicy and a excellent base to build from. This could be a definite crowd pleaser when served with the right vinegar condiments.

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Grill Sergeant

Cooking Level: Expert

Home Town: West Jordan, Utah, USA

Living In: Grovetown, Georgia, USA

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Reviewed: Jul. 5, 2007

I did not get to cook for 24 hours, so I started the brisket on high for 4 hours then reduced to low and cooked for another 16 hours. Was very tender. I did use kosher salt and black peppered the meat before cooking. I also trimmed alot of fat off the brisket. There was still plenty left to flavor it. The sauce was good, but a bit sweet for my family's tastebuds. (I liked it though) 5 stars for my opinion, but gave it 4 because of the opinion of my bunch. I will do it again...but with a different sauce. Also served with kaiser buns and aged swiss cheese slices.

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californiatammy

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Slow-Cooked, Texas-Style Beef Brisket

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