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Wonderful! I was skeptical, because I've always prepared brisket with my outdoor smoker. That's time-consuming and lots of work, however. This is way simple and the results are really great. I followed the recipe precisely and I wouldn't change a thing. I'll be making this over and over!

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GREG IN SAN DIEGO September 26, 2008

This was the first beef brisket recipe I had ever tried. I didn't have any chili sauce, so I used mandarin sauce that I wanted to use up and I didn't have any liquid smoke. I cooked it for 3 hours on high and 2.5 more on low. It was perfect. It sliced/shredded. I thickened some of the sauce with cornstarch. It was so much easier than making pulled pork which always has too much fat to get rid of and takes a lot of time to shred. Beef Brisket is a new favorite. Thanks for a great recipe!

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jane49423 October 11, 2010

Gotta love a good crock pot recipe and this is one of them. Made as directed except I used celery salt since I did not have any celery seed on hand.

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faerychic November 07, 2009

I have made this several times and my family loves it. I have also taken it to BBQ's and have had many people ask for the recipe. The only thing I do differently is... I double the rub recipe, mainly because the smallest brisket I can find is 5lbs. I rub the seasoning on the meat, and wrap it in plastic wrap and leave it in the fridge over night. This adds so much more flavor to this dish. Then I just follow the recipe and it comes out great every time.

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poleclimber2 January 23, 2014

This was just the perfect blend of tangy and sweet. I used Jamaican Jerk sauce instead of chili sauce. I loved the sauce so much I made an extra batch for serving with the sandwiches. We will be making this again.

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justus8 January 10, 2012

Yum! I didn't have all the right ingredients but it still turned out fantastic! I threw in three cloves of garlic too. Big Woot!

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ealvord June 17, 2010

This was truely amazing. I made it exactly as written with a 4 pounder. At the very end I just gave the sauce a quick boil and thickened it with a cornstarch mix until it had BBQ sauce thickness. This totally beat Rudy's Bar-B-Q. Thank you for posting, we'll be using this a lot. XD

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Berliner Goere August 31, 2009

Excellent; really delicious and tender. The smallest brisket I could find was nine and a half pounds, so I doubled the recipe. I followed you to a T on the ingredients, but instead of doing a dry rub and a sauce I dumped everything in the crock pot sleeve, whisked it together, then coated the meat thoroughly and let 'er rip. Just perfect. Thanks for posting!

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lolsuz July 27, 2009

Fabulous recipe! Tastes just like my mother-in-laws! ;-) I had a small brisket, only 2.3 pounds. I chose to bake mine in the oven at 225F for 6 hours and it was pefectly done. Other chefs should note that briskets shrink quite a bit. After I removed the fat (mine was quite fatty)I had enough to feed about 4. Thanks for posting Chris, My recipe is currently in storage. Pam

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Pam-I-Am May 22, 2007

The recipe was perfect as written. The meat was very tender and the sauce delicious, wouldn't change a thing!

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swinslow July 29, 2014
Smoky Barbecue Beef Brisket (Crock Pot)