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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I need a 4 1/2 stars. So, so easy. Recipe is perfect exactly as is (or half the cayenne if...