Baked Brisket Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Patty Cakes
Reviewed: Sep. 2, 2013
I kinda did this one out of the box. I rubbed the beef with rib rub, wrapped it up in 3 layers of foil and before I closed it up, added a maybe 1/2 each of red wine vinegar and soy sauce. Popped it on the BBQ over indirect heat for 4 hours. Every once in a while, I turned it around NOT over. By the time I figured it was done, I poured the sauce in a lil pot, added some chopped onions/cilantro. The family Loved it! 6 thumbs UP! Thanks Tobysgirl, Keeper for sure!
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Photo by Patty Cakes

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: Long Beach, California, USA
Reviewed: Sep. 20, 2010
The marinade makes the flavor a little tangy but enjoyable. The 3 onions are a bit much and take away from the aroma while cooking. I used 1 and a 1/2 onions and the aroma was very pleasant while cooking. My husband is a very picky eater as is my son and they both enjoyed the entree. The meat was tender and fell apart as I took it from the bag. I made sure the fat was trimmed off the front, I think that made the difference between tender and stringy. I thoroughly enjoyed this dish and will make it again.
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Reviewed: Jul. 16, 2010
The flavor was really good (marinated the brisket for about 36 hrs) but the meat itself was really tough and stringy. I've never used baking bags before so I didn't know what to expect. I might try this recipe again with a different cut of meat. Thanks anyway!
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Photo by Caroline C

Cooking Level: Expert

Living In: Fort Lupton, Colorado, USA

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