Reviewed: May 28, 2012

Easy and delicious.

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Reviewed: Apr. 22, 2012

Wonderful flavor and this made a very moist and tender roast. Will most certainly be making this again. I did not use celery seed and it still came out great.

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hwalker

Reviewed: Apr. 15, 2012

We loved this! VERY easy and quick marinade, and made the house smell great all day! We will definately make this again and wont change a thing. Thanks!

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TheScotts

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Home Town: Steelville, Missouri, USA

Living In: Decorah, Iowa, USA

Reviewed: Apr. 13, 2012

I picked up a brisket on sale even though I haven't had much success with them in the past, found this recipe & WOW! I used the crockpot and cooked the meat over a chopped onion, then made a gravy from the liquid to serve with mashed potatoes. Moist & Flavorful. A real keeper... ~Thank you! :)

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Chris

Cooking Level: Intermediate

Reviewed: Apr. 11, 2012

Delicious! I made this on Easter for our whole family & it could not have been better! The only thing I did different was use celery salt instead of celery seed (only because I did not have any). I will definitely be making this again!

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Stephanie

Reviewed: Jan. 11, 2012

LOVE IT! I followed this recipe exactly, with a 5lb brisket (for 12 people this was not enough, we all wanted more), marinated overnight (8pm-10am), put the brisket and marinade in a 5qt crock pot on top of an onion cut into 4 sections and added 1/2 cup of water to the bottom (I won't add the water next time). Cooked on low until 5pm and it was amazing!!! I used a little of the gravy and mixed with regular brown gravy mix so it wouldn't be too strong. Everyone requested the recipe!

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Reviewed: Dec. 13, 2011

Excellent blend of flavors. I had an 8 lb brisket so I almost doubled the marinade. I decided to "stab" the brisket with a sharp carving fork and then a sharp knife to allow the flavor of the marinade to penetrate throughout the meat. After having marinated in the refrigerator for about 18 hours I double wrapped the meat in heavy foil - placed in a roasting pan and baked at 225 for about 8 hours. Let cool in the foil - then set aside to cool before slicing. The juices were separated fat discarded and the juices boiled and reduced a bit. Really good flavor. Thank you

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Baking Nana

Cooking Level: Expert

Living In: Corona, California, USA

Reviewed: Dec. 4, 2011

Delicious! The only thing I would add is that be sure to cover when roasting in the oven (the instructions don't specify this) and add just a bit of water to the pan before roasting, also.

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iowa3777

Reviewed: Mar. 28, 2009

Loved this recipe. The Brisket was very flavorful. I put the brisket in the crock pot after marinating. I decided to cook in the crock pot since everything drys out in the oven so quickly in Colorado. I also included the marinade in the crockpot for extra moisture and flavor after boiling it for three minutes in case of bacteria. I also added a 1/2 cup of water and set my crock pot for 6 hrs. It was perfect! I have never cooked with Liquid Smoke before and loved the flavor. My company loved it too!

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Kelley

Reviewed: Nov. 30, 2008

My brisket was closer to 12 lbs., but I had to cut it in half to fit it in my roasting pan. I did triple the marinade because there was SOOO much brisket. I covered it with foil (and sealed it really well) and let it cook all day long. It was so tender and flavorful...my hubby couldn't stop raving. I have tried other brisket recipes before that we liked, but this one is definitely going to the head of the pack! Thanks for posting!

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