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