*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Like Amye Baker I'm a novice at briskets and have never made one before so I was nervous but I'm willing to try anything once and this recipe sounded sooo good! Glad I tried it. Like others doubled the sauce and everything was wonderful. My boyfriend is thrilled to be taking the leftover sandwiches to work with him tomorrow! (I'm taking some too)! Moist flavorful juicy sum this recipe up! I can't wait to be the hit of the party with this recipe at this summer's BBQ!
I have cooked brisket many times and this is by far one of my favorite recipes! I took the advice of other reviewers and put it in the slow cooker after marinating over night. I cooked it for about 10 hours on low (I think 12 hours would have been too long) and then I added the sauce and cooked for another 2 hours. I also took the advice of other reviewers and doubled the sauce...that's a must! The brisket was so tender it just fell apart and was packed with flavor! My family gobbled this up and there were hardly any leftovers! Will certainly be making this again and again! I served it with potato salad corn on the cob and baked beans! Thank you soooooo much for this recipe! This Texan is mighty impressed!
I am rating this a 5 because it sounds like if I make it I will but I have question. After marinading the brisket in the foil did you remove brisket from foil and put in large roaster and cover? Directions do not state and you know what assume can do.
Bought a HUGE brisket from Sam's Club so cut it in half and put spices and liquid smoke over both pieces. Baked one piece using the sauce and one without and have to say I prefer the meat without the sauce as I felt it overpowered the flavor of the meat. Meat on its own was tender moist and tasty. If I make the sauce again I'd add less to the meat that final hour and serve remainder on the side to people can add according to preference.
3 words.... Double the sauce!!! My family begs me to make extra and bottle the stuff up for them.: ) All in all a great recipe and I wouldnt change a thing...except (I couldnt help it!) I added a few dashes of Tobasco to the sauce..my family and I like things hot!: )
Absolutely the best brisket recipe I've ever had seen or heard of! My husband couldn't get enough. First I used 1 tbsp each onion powder and garlic powder salt and pepper to taste along with the liquid smoke. I only marinated it for 3 hours then I cooked it in 300 oven for 5 hours. I let it cool for 25 minutes then sliced it. The brisket tasted amazing as it was so I didn't bother cooking it with the sauce for the extra hour really was good at that point. I did double the bbq sauce and this was a real winner too! I served the sauce on the side. I will use only this recipe for brisket from now on!!!
I found this recipe to be great. It is time consuming but easy and very tasty. I had never made brisket before I guess a bit intimidated by it but since finding this recipe it has become a monthly meal. We do like a bit spicier BBQ sauce so I add red pepper flakes to the recipe otherwise I make no changes it is good without the tweaking.
I don't know that this one can be improved upon. I followed the recipe to the "T " and was very happy with the results as were my wife and mother-in-law. I suppose it's common sense but be sure to watch the size of your brisket. Mine was smaller than the recipe called for and finished up in two hours. The next time I make this recipe I may lower the oven temp and cook longer though I don't think the meat could have been much more tender than it was. The sauce was superb just the right combination of smoke flavor and sweetness. I prepared the sauce after I put the meat in the oven then refrigerated it--thinking this would allow more time for the flavors to mesh. It worked great. I couldn't be more happy with the results. Smashing!
Awesome!!! I've made this a few times and my husband loves it. I serve the sauce on the side because my youngest son doesn't care for sauces. I like to add 1/2 tsp. of cayenne or chipotle powder. I found that cooking 4 lbs. for 4 1/2 hours turns out just perfect.
Rating: 1 stars
I did not care for this at all it had a vinegar taste (even though there is none in it) Maybe I did something wrong I doubled the recipe and kept tasting it and ended up throwing it away. Living in Kansas City we have numerous kinds of BBQ sauce here it is interesting how many differnet types of sauces there are depending on the region you live in. It depends on everyones different tastes I guess Texas BBQ sauce is not for me. But according to the reviews lots of people did like it thanks for the post anyway!