This is an excellent recipe. The meat was juicy, and delicious. I would suggest cooking the brisket with fat side up, since the recipe didn't indicate. I also added some bourbon to the glaze which gave it a bold flavor. If you follow this recipe and pay attention to detail you should have no problem creating a delicious meal for your family or friends. I'd recommend this recipe to anyone. Thanks - Kevin from Dallas, Tx.
superb!followed to the mark,except the bar bq sauce didnt make,but the honey/soy sauce glaze scrumptous,and brisket out of the oven so tender and moist pushe a finger down on it and it fell apart.thanx for a good recipe susan,will cook many more times.
This was "oh so easy!" I had never cooked a brisket before, but this one turned very good, tender and flavorful. The glaze on the grill was very nice, and the sauce to serve with the meat was great.
This is good. Dang tasty. In fact. it's almost too much flavour. You need some serious beer or Dr. Pepper to wash this down. I have made this now three times and it's always good. You can use apple juice instead of apple cider (the recipe is confusing here). I served it sliced and smothered with sauce on white-trash sesame seed burger buns for that southern BBQ (tailgate party) flavour. For side dishes I served a vinegar-based coleslaw and homefries (done in the oven). Brilliant. Will triple this recipe and have a -kicker BBQ this summer.
Being a grill person of the highest order I have to say this simple recipe is extremely good but I made a simple modification. I cooked in the oven as directed with the season salt and apple vinegar and used my own bbq sauce as it was a known to me flavor. The meat was super moist tender and very flavorful. A simple no brainer that will make you look like a top chef. Thanks Oklahoma crstone MS
Definitely 5 Stars!! Tender and flavorful. Wonderful and delicious in every way.
I don't grill so I used the oven broiler on low for about 10 minutes for that part. My brisket was only 2 3/4 pounds and it still took 2 1/2 hours to cook to "fork tender".
The BBQ sauce is good. If you have some other kind you like, it wouldn't matter which you used. Actually, the feedback I got was that it was not necessary at all. It's perfect without it, if you're in a hurry.
If you don't cook brisket much, I suggest make sure the liquid (apple juice in this case) comes not less than 50% up the sides of the meat. When you think it could be done, (I first check after about 45 minutes per pound of brisket) stick a big fork in it and if it goes through easily, it's time.
Thank you for a wonderful recipe!
Yummers! This was my first time making brisket - a total hit with my family! I stuck to the recipe my seasoning of choice was Montreal Steak Grill Mates by Mccormick. I had a smaller brisket (almost 3 pounds) and didn't cut down my roasting/grill time... it didn't burn but was a little overcooked. Still the flavor of the honey "crust" was wonderful and my whole family loved the sauce as well! I'll make this over and over.
The brisket looked and smelled great until I put it on the grill. I was too busy getting the BBQ sauce together to realize it was burning. I would recommend skipping the BBQ sauce (it was terribly vinegary tasting - even without boiling it ) and using your favorite BBQ sauce. And keep a close eye on the grill with a spray bottle of water handy to put out flames. We ended up chopping up the non-charred meat for beef BBQ. Bummer. Also if you didn't know a 5 pound brisket is about 25.
Great and a note to Jeff C: make your sauce while the brisket is in the oven! Your lack of organization is not a reason to give this recipe 2 stars c'mon!
