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.
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.
Not Texan! Brisket is only smoked here, not braised. If you absolutely must make this, and want to get something at least slightly Texan I would do the following. Do not omit the cumin, use double the chili powder (although this doesn't need to be a hot chili powder), add onion powder, garlic powder and use mesquite smoke, not hickory. And no self-respecting Texan recipe ever uses chili sauce. Ever.
This is a pitiful recipe!
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.
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.
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.
This is definitely NOT how we make brisket in Texas. And it is NOT BBQ. You can NOT make BBQ in an oven.