Reviewed: Apr. 19, 2009

FYI to those of you that didn't already know this make sure the fat side of the Brisket is up when cooking helps keep it nice and tender.

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Reviewer:

Windy

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Reviewed: Oct. 14, 2008

This was a really easy recipe. I used Stubb's sauces(made in Austin, Tx) and my husband absolutely loved it! He keeps asking me when we are going to have that brisket again.

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Reviewer:

acreyes

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Reviewed: Sep. 14, 2008

This is an amazing recipe! The Brisket just fell apart it was so tender and the flavor was incredible

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Reviewer:

Cheryl

Cooking Level: Intermediate

Home Town: Washougal, Washington, USA

Living In: Kelso, Washington, USA

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Reviewed: Feb. 6, 2006

My whole family really enjoyed this one. Next time I will cut the cooking time down about an hour and a half to two hours though. Although it a little too done for our taste, we still liked it. My husband said it was actually beter the next day as a sandwich. I shreaded some of the meat and set it to work with him. I also used A-1, perhaps next time I will try a different steak sauce too. All in all though it was a good dinner.

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20 users found this review helpful