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As many others, I cooked this in the crock pot (half done day 1 and the other half on day 2.) You will need to check for tenderness to determine when yours is done. Mine took a whole lot longer than the recipe called for and was still firm. Nevertheless, both hubby and I enjoyed this. But, I will cut the garlic in half for the next go-round. It was just overkill - and I love garlic.
The sauce was very good, although over garlicky, and when drizzled over the meat and accompanying mashed potatoes just made the meal. You could easily use this recipe for other cuts of beef, such as chuck roast. The overnight chill of the sauce will allow you to remove all excess fat. (My brisket left almost zero fat in the sauce when cooled.)
The only reason I gave it less than 5 stars was the excess amount of garlic. (Remember, I do love garlic.)
Because of the short cooking time, I thank you! The sauce was so yummy but I guess because of the shorter cooking time it was not as tender as I would have liked.
Made this for a Superbowl party and it was a huge hit. I made mine in the crockpot on low for 8 hrs., then refrigerated overnight to make fat removal easier. Put back in the crockpot for a couple of hours on low. I did find the sauce quite thin, so I boiled on stove to reduce. Added a bit more bbq sauce.Thank you. I'm getting many requests for the recipe. A definite winner!
Fabulous and simple! I did two 3 lb. briskets and used the crock-pot. I cooked them on low for about 6 hours, sliced them and put in the fridge. Two days later I skimmed the fat and back in the crock-pot it went, for 4-5 hrs. on low. Served on rolls, but this could easily be served on a plate with the mashed potatoes and veggies. Very, very good! BBQ beef taste without all of that shredding! Thanks for sharing! P.S. I used Kraft Hickory Smoke flavor BBQ sauce.
A verg good recipe, I did three large briskets in a stand alone roaster, enough for 40 people. Tripled the sauce which was too much, probably would have gotten buy with 1 1/2 to 2 times called for. Eazy, cook to fork tender, cool a bit and slice. Reheat later. Very tender, we served it with buns. Will do this one again.