Slow Cooker Texas Smoked Beef Brisket Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 25, 2014
This came out delicious! I used a 2 lb brisket and left out the cumin (I don't care for its flavor). I also trimmed the fat off before putting the spices on. My crock pot cooks fast and hot (unfortunately) so it only took mine 5 hours and it was falling apart and moist. I added some extra Worcestershire sauce right before serving. Absolutely delicious and will definitely make again!!
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Cooking Level: Intermediate

Home Town: La Vergne, Tennessee, USA

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Reviewed: Mar. 13, 2014
Extremely easy recipe. It was very good. I used a 2.85 Lb brisket, but there was enough rub in the origial recipe to cover it. I upped the onion to a whole one, because we like cooked onion. And i put it under the brisket, instead of on top. However, I don't think I'm a cumin person. So next time, I'll either reduce, or remove it from the rub.
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: Kansas City, Missouri, USA

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Reviewed: Mar. 8, 2014
The rub is quite versatile! I added a bit more liquid smoke to the sauce and used Sweet Baby Ray's Original. Cooked on HIGH for 5 hours (1-1/2 lb. brisket) till fork-tender. To the juices I whisked in 1/2 cup ketchup and 1/2 cup apple butter and reduced by half over medium heat on the stovetop. Delicious!
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Cooking Level: Expert

Home Town: Rockford, Michigan, USA

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Reviewed: Jan. 27, 2014
this is an awesome easy recipe. I followed it to the exact recipe and it turned out nice and tender. I used Kraft Honey BBQ sauce. I only wished I would have cooked the whole 4 pound brisket. I am doing the other half later in the week. It is so full of flavor and is fork tender. Yummm!!!!
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Reviewed: Nov. 23, 2013
I REALLY LIKE THE RUB; I LET IT MARINADE FOR OVERNIGHT AND COOK THE BRISKET IN MY WEBER ON INDERECT HEAT FOR 5 HOURS
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Cooking Level: Professional

Home Town: Key West, Florida, USA
Living In: Gold Hill, Oregon, USA

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Reviewed: Jul. 5, 2013
Very good, very easy. I've always wrapped my brisket in foil to make it in the crockpot. This recipe is great. I cooked mine o n low for nearly 8 hrs. The family really liked it. We did try to use the sauce from the drippings but too fatty to be good. Perhaps a good chill first? Will definitely do this again.
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Reviewed: Apr. 27, 2013
I thought this was alright. It was definitely no match for real smoked brisket and the depth of flavor. I bought the brisket at a whole sale club, so I just doubled the recipe as it fit in my crock pot. Make sure to have large containers of paprika, pepper, or other flavorings as it uses quite a lot. I am pretty certain it will all be eaten, but think I will go back to real smoked meat.
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Cooking Level: Expert

Home Town: Detroit, Michigan, USA
Living In: Richmond, Virginia, USA


 
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