Slow Cooker Buffalo Brisket Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by jillvanberkom
Reviewed: May 23, 2010
My finished results were excellent! The buffalo literally fell apart. The meat was tender and flavorful. Two thumbs up.
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Photo by jillvanberkom

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Reviewed: Feb. 9, 2012
This dish was very well received at home. I have had Buffalo at restaurants before and this was as good as any I have been served. I followed the exact cooking temp and time. The only thing I changed was to put on a packet of dried onion soup mix because I didn't have any onions. Served it with Carrots, Potatoes and "Joan's Broccoli Madness" Salad. It was a hit.
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Reviewed: Jul. 15, 2011
I tried to make this exactly as written. My brisket was a little smaller, at 2.55 lbs. I basted at 2 hours, but since the brisket was swimming in broth, I didn't baste again. I did informal fork tests for tenderness at 6 and 8 hours, and since I was getting pretty hungry, took it out at 9 hours. I carved off about a third of the meat and let the rest cook for one more hour (the full 10). The meat was fairly tender, enough to cut small pieces with the edge of a fork and not needing a knife. But I found the flavor kind of boring. I ate it all, certainly - it just wasn't anything special. This was my first brisket of any kind, and this recipe didn't make the meat shine. As a small bonus, though, the leftover broth made several bowlfuls of decent tasting soup, as is. I probably won't make this recipe again, though.
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Cooking Level: Intermediate

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Reviewed: Aug. 9, 2009
Did not care for this recipe. After 6 1/2 hours in slow cooker it was not very tender and really did not have much flavor.
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Cooking Level: Expert

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