6 Reviews

This is not a Texas style barbecued brisket. It's a big roast. Using the liquid smoke gives the meat a very distinct taste that in my opion is not very good.

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Keith M. July 09, 2014

This should not have "Texas" or "Barbeque'd" anywhere in the name. We don't put brisket in the crock pot in Texas and BBQ'd means cooked over an open flame of some sort. Neither of which this recipe contains. If you put a brisket in the crock pot or cook in an oven, that becomes a roast. And nothing should ever be touched with liquid smoke, yuk! <br/><br/>Put it on a 220* smoker for 14 hours with some Pecan or Post Oak wood, then you have a Texas BBQ'd brisket.

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Toby P July 08, 2014

Wonderful flavor and EX to throw in the crockpot and let it go all day. I served with mashed taters. The only change was to use less liquid smoke. Thanks for sharing this gem PapaD. RIP.

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Chicagoland Chef du Jour September 25, 2012

I love these simple recipes that can be made into different dishes depending on how served. This was wonderful recipe full of Texan flavors that can be dressed up or down. I made the recipe as written except I used half ketchup and half salsa for the bottled chili sauce. Since there are just two of us in our family, I served the brisket sliced very thinly for the first night dinner. Next day, I chopped the cooked brisket and made sandwiches with leftover toasted hot dog buns. There is still enough leftover for another meal and most likely will be made into some type of tacos or enchiladas. Thank you Papa D for this and all other recipes you have submitted. You will be missed by all of us here on Food.com. Rest in peace my friend.

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Rinshinomori June 24, 2012

We really liked this recipe; quick and easy to throw in the crock pot, smells amazing all day and tastes delicious! However, I'm not a huge fan of liquid smoke. I had a bad experience with it once, when I was young and still believed that, "If a little is good... then more is better!". LOL So, for me the flavor was just a bit too prominent in the end product. Next time, I'll cut it in half to leave just the hint of smoke. Thank you for posting this wonderful recipe, Papa. You were loved here and will be missed greatly. ((hugs)) Made & enjoyed for Papa D's Cookathon.

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**Tinkerbell** June 23, 2012

This is a pitiful recipe!

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Dale N. July 11, 2014
Texas-Style Barbecued Beef Brisket