*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.
This was really good and I followed the recipe until the end. Upon tasting it, the texture was really tender, but the flavor was a little more "roast like". To suit my taste for brisket, I shredded it, added some of my favorite tangy bbq sauce and returned it to the oven to heat through. This made it great for us--my 5 yr. old loved it too. Yum!
My family loved this recipe. It was not only easy but was moist and flavorful. I did add BBQ sauce when cooking the brisket as suggested by another viewer. Will definitely be making this recipe again!!
This is Micki, who submitted the recipe. Thank you to everyone that left reviews! I wanted to let you all know that the last couple of times I made this, I did not have time to marinate. So I tossed all of the ingredients together and covered the pan tightly and baked it at 225 for 8 hrs. It came out awesome! Better than the original recipe IMHO. Enjoy!
I tried this recipe for my wedding reception for the first time. I was running behind so I mixed all of the ingredients together and then poured it over the Brisket and then put the minced garlic on top along with a little garlic salt and onion powder. I didn't have time to do the 24 hour marinade thing. I Cooked it as directed on time and temp and it was amazing. I basted it with the juices twice during cooking and my brisket was a 10lb one so I cooked it for 7 hours. My friend who is a chef said it is the best brisket he ever ate. It was so tender it fell apart. I had to cook it and let it cool completely before I could even slice it or it would fall apart. The key is always have enough liquid in the pan and keep it tightly covered and always cook low and slow. It was awesome!!
Wonderful! I was only able to marinate for 20 hours I cut the fat cap off before baking which was risky because it could have ended up being tough. Was fall apart tender! I sliced some Hawaiian rolls in half placed the meat and onion on drizzled on our favorite BBQ sauce and placed the tops back on. Going into regular roation at our house. Thanks for the recipe!