Excellent, tender meat. I'm not sure I really consider it "Texas" barbequeue.. as some say, the sauce isn't overly bold, but it's a pleasant tasting sauce. You can always ad lib the sauce ingredients to your taste anyway.
I think that for the issues people are having with tough meat, one problem might be the cut of meat. The recipe calls for "untrimmed" beef. That will produce enough juice that the meat is basically floating in it's juices by the time you're done and can't possible dry out. I would avoid the trimmed brisket unless you add more liquids yourself (I actually spooned out about two cups of juice about halfway through cooking because the crock pot was so full.
I figure that I discarded about 40-50% of the original weight in juices and trimmed fat, so an 8 lb untrimmed brisket isn't as much as it seems like it would be (of course it's a fairly cheap cut of meat as well).
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Excellent, tender meat. I'm not sure I really consider it "Texas" barbequeue.. as some say,...