When I read the recipe, I thought the cooking temperature was high for a moist, tender brisket. Wrong! The meat was fork-tender and delicious. I had to substitute tomato paste for the sauce, and chicken broth for the beef broth because that was what was in the house. Then, because I fiddle with all recipes, I added about 1/4th teaspoon of liquid smoke, tamari, and garlic powder. They weren't necessary, because the beef was delicious anyway. My family will be on my case to make this again - soon! It's a delicious, simple recipe.
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When I read the recipe, I thought the cooking temperature was high for a moist, tender...