Reviewed: May 3, 2013

Made it several times and it's sooooooo good...better than in the restaurant! I have never used the thyme.

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Reviewed: Apr. 11, 2013

I did not use the smoke flavoring (since I've never used it and don't have any). I liked the tenderness of this meat. I also liked the fact that I could add all the ingredients in the morning, leave it all day, and come home to dinner! It was good. Next time I will add the smoke flavoring.

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TexasLady

Home Town: Dallas, Texas, USA

Reviewed: Mar. 25, 2013

Not impressed. Maybe its because we have excellent brisket everywhere here in Texas. I'm wondering whatever possessed me to cook a brisket in a crock pot. We have other favorite crock pot recipes that we will be sticking with.

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JamieLynn

Cooking Level: Intermediate

Reviewed: Mar. 5, 2013

I decided to follow the recipe exactly b/c of the few negative reviews I read; 3 lb brisket, trimmed of fat (which actually may have helped to tone down the spices had I left it on), carefully measured the spices and liquid smoke (which I use often, btw), cooked for 10 hours on low in a brand new crockpot. The meat was indeed very tender, but the spices were completely overwhelming and the liquid smoke left a weirdly bitter aftertaste. I think the problem with this recipe is that it's an attempt to get a slow-cooked bbq flavor without the bother of tending a bbq for hours. Should have figured that this shortcut would NOT work. HOWEVER, using the spice rub alone, refrigerating the cut overnight and actually putting it on a slow grill and occasionally basting with sauce would probably work great. :/

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Blancheskid

Cooking Level: Expert

Home Town: Hawthorne, California, USA

Living In: Ogden, Utah, USA

Reviewed: Mar. 3, 2013

Very sour, and lacking true blended BBQ flavor.

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Nina M

Reviewed: Feb. 25, 2013

This a fabulous and easy brisket! I've made it several times now, and it's always been a success. I love how simple it is to just dump everything in the slow cooker and forget about it. It is a bit spicy, so if you're sensitive to spiciness, you might want to cut the cayenne in half. Other than that, it's great as is.

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Laura

Reviewed: Jan. 22, 2013

Really delicious! I followed another reviewer's advice and let the meat marinate in the liquid smoke & dry rub overnight. (The rub makes enough to do the recipe twice.) Just popped it in the crock pot and yum!

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Leonda58

Cooking Level: Expert

Reviewed: Jan. 13, 2013

What a disappointment. This was awful. It was way too spicy, and I like spice! The liquid smoke made it even worse. The meat was dry and unappealing. What a waste of a nice piece of meat.

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ALENAV

Cooking Level: Expert

Living In: Long Island, New York, USA

Reviewed: Dec. 30, 2012

Incredible. Don't change a thing!

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devilstonic

Cooking Level: Beginning

Living In: Denver, Colorado, USA

Reviewed: Nov. 11, 2012

I need a 4 1/2 stars. So, so easy. Recipe is perfect exactly as is (or half the cayenne if you don't like spicey). You just don't need to mess with it. It took every fiber of my being not to flip it at some point, but I left it alone. Glad I did. For a 3.5 lb brisket, 8 hours exactly was perfect. Some of us chopped it up for sandwiches, the rest of us ate it sliced. Whatever you like. The sauce was perfect for cooking and giving it flavor, but the fat from the brisket made it a bit thin for serving. If I was a better cook, I would know how to fix that. HIGHLY recommend preparing the meat with the liquid smoke and spices the night before, and wrapping in plastic wrap. Not only does it give the spices time to flavor the meat better, it makes for an easy morning. Just throw in the sauce, throw in the meat, and you're on with your day.

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