The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 29, 2012
This was wonderful. I had never made a brisket before and it was kind of expensive so I didn't want to dump ketchup or canned soup over it. I used "beefy" onion soup mix and hickory liquid smoke. I did add one cup of beef broth and just a teaspoon of brown sugar. Put it all in the slow cooker and made a simple gravy with the cooking liquid. My husband thought it was one of my best meals yet. So simple and fabulous.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 9, 2012
My family loved this recipe. I highly recommend it. Thanks for posting this! I used an 8 lb Brisket, and I had it in the oven for about 7 hours. It came out absolutely perfect.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: May 31, 2011
Good flavor but came out terribly dry after forgetting other's idea of putting in a liquid like beef broth. Imperative to add liquid; I wil not forget again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 9, 2011
My family thought this was one of the best meals! I added 2 TBSP of brown sugar to the onion soup mix. Added 1 can of cream of onion soup directly on top of the brisket and topped with cut red potatoes and onions! In 6 hours we had dinner ready! AMAZING!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 6, 2011
The best brisket ever!. A total succes, the only thing I changed was; I used only 1/4 cup of the liquid smoke instead of the full amount.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
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Reviewed: Dec. 21, 2010
Made this in the crockpot, and it was great. I did add some beef broth. Thanks for the great recipe!
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Photo by SHELLBELL

Cooking Level: Intermediate

Home Town: Libby, Montana, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 19, 2010
I followed this recipe exactly with the exception of not using flour (it really isn't necessary.) and I increased everything since I had a larger piece of meat. My brisket was 10 lbs. The only thing I do not understand is why the cook time (as written for a 3lb brisket) is so long. I figured my brisket would take several more hours just based on the size. I checked it at 6 hours just to see how it was coming along and the temp was already 210F! It was fall apart tender and tasted great. I just had to scramble to get the rest of dinner ready.
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Photo by Jimmy IV

Cooking Level: Intermediate

Home Town: Greenwood, Arkansas, USA
Living In: Conway, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 15, 2010
everybody loved this
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Nov. 26, 2010
Never mad brisket before. Absolutely wonderful. Fork tender and delish!
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Cooking Level: Expert

Home Town: Falls Church, Virginia, USA
Living In: Burke, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 31, 2010
Tender, indeed!
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Photo by stephanie

Cooking Level: Intermediate

Home Town: Augusta, Georgia, USA
Living In: San Antonio, Texas, USA

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