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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3 users found this review helpful

Reviewer:

kimche

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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4 users found this review helpful

Reviewer:

bdcgone

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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9 users found this review helpful

Reviewer:

SRIGEL

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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2 users found this review helpful

Reviewer:

SWEETPEA_DARCY

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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3 users found this review helpful

Reviewer:

Lulubell

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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6 users found this review helpful

Reviewer:

SHELLBELL

Cooking Level: Intermediate

Home Town: Libby, Montana, USA

Living In: Houston, Texas, USA

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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4 users found this review helpful