Reviewed: Apr. 11, 2013

This is a great recipe! I cut holes into the (not fatty side) of the brisket (by sticking a knife in an "X") and stuffed garlic inside. I also added olive oil to the rub marinade. I marinated the brisket for a couple of days (because my husband loves brisket and I wanted to be the best ;)). Served with homemade garlic mashed potatoes and cabbage. DELICIOUS!! The whole family loved it! I also used celery salt and onion salt.

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hsissney

Reviewed: Oct. 2, 2012

Just yum! I followed some of the advice of the earlier comments for modifications and it was beyond delicious!

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rjwatkins73

Reviewed: Sep. 24, 2012

Excellent recipes, I didn't change a thing it's wonderful just like it is. Thanks for sharing.

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Ruth McClaskey

Cooking Level: Beginning

Reviewed: May 28, 2012

Easy and delicious.

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TNCLEIGH

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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4 users found this review helpful

Reviewer:

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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Reviewer:

TheScotts

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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Reviewer:

Chris

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

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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Reviewer:

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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