Ms Slow Cooke Brisket of Beef Use Be Date
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11/13/2007
My wife made this for me and I asked her to let me review it since I thought it was one of the best dishes that she has made since coming back to the states. This was GREAT. I loved the smokey barbacue taste that she got from a slow cooker. I actually did not believe her when she said she put it in the crockpot. She mixed the liquid smoke with the barbacue sauce and only added the dry rub onto the brisket. She then after six hours took the brisket and put it on a grill pan to get the grill marks then tossed it back into the crockpot with the sauce. This was just fork tender fall apart. Excellent smokey BBQ taste. I honestly thought that she had grilled this on the grill. When I got home she had this outstanding BBQ meal set on the table with candles and it's the best American BBQ meal I've had since being back home. Tomorrow I will be sending her flowers.
07/04/2007
I'm still trying to figure out the comment made by another reviewer stating that searing the meat would make this recipe even easier. To me that's an added and wasted step so I cooked this exactly as written with wonderful results. The liquid smoke amount was perfect and did not overpower the dish; only added some incredible flavor. Tender and delicious. Thank you so much Miss Shannon!
07/05/2007
When I look at recipes I often look for convenience too. Of course, the ratings help in deciding whether to go for it or not. Crock pot recipes have become my "Busy day" or "Busy week" saviors. I work 40+ hours a week, have a big home, have 3 kids, a husband, 2 dogs, 2 cats and a house full of family visiting... The point is, I am so thankful for a recipe that not only is Great (as written) but also brings that convenience and peace of mind of having a meal on the table and not just another snack night. I live in Texas and know a little about Brisket. If you like brisket and convenience you will like this as well. Thank you Shannon!
07/06/2007
This turned out so gooooood. After reading the reviews I made the recipe as written and have to wonder if maybe the reviews stating the liquid smoke was overpowering maybe used a smaller cut than called for. This turned out great for us and is a great come home to meal after a busy day at work. Thanks so much for the post.
04/07/2007
This was really, really good! We cooked it for about 8 hours and then cut it up and put it back in with the sauce for a bit before serving. The rub is very spicy, so it helps to mix it in with the bbq sauce before serving. I made it just as written and it was great!
07/04/2007
Perfect as is!!! Wouldn't change a thing! Thanks to Shannon for a WONDERFUL recipe!
07/05/2007
I would give this recipe more than 5 stars if I could. This brisket is absolutely delicious with the added benefit of being so easy to prepare in the slow cooker. What a wonderful meal to come home to after a long day. Thanks Shannon for sharing. This is one recipe that will be going in my favorites box. :)
07/10/2007
My husband will only eat brisket when it's done in the slow cooker, so this was ideal. I had some trouble finding liquid smoke but it was worth the bother. I've never used it before and it definitely added to the taste. I know I've got a winner when my picky daughter asks for seconds. I'll make this again without a doubt. Thankyou Shannon.
09/13/2010
Made this for a football party on Sunday and doubled it. Every last bit was gone. I did not add the BBQ sauce to the slow cooker because I had different types of sauce (Memphis, honey, Kansas City etc.) out for everyone to make their own favorite. I also made it Saturday, shredded the meat and put it in a foil pan. I put the juices in a separate container to refrigerate overnight. On game day, I took the fat off the juices and added them to the foil pan. Put the covered pan in a 250 degree oven and slowly warmed it up. It was fabulous. I am making it again next week for a different party and will do it with one sauce and add it to the cooker this time. I am sure it will be just as good. Thanks for an unbelievably easy and TASTY recipe!
07/05/2007
We enjoyed the heck out of your recipe, Shannon! It was a very busy day for us, and we came home to such a DELICIOUS meal.
01/01/2010
Sweet Lord, this is hands down the best brisket to ever come from anyplace other than a full up pit. Where's that sixth star??? I did not deviate from the recipe. My brisket came from the meat dept at Albertsons, was 3.85 lbs with about 1/4 inch of fat on top, which I left intact, and put that side up in the crock after prepping the meat. I did high temp on the crock for an hour, and went to low. I started at 8 am this morning to 3:25 today, and it's ready to go. Thanks so much, Shannon!
07/04/2007
This was a great recipe! Thanks, Shannon for the great tasting, fast, easy recipe on a busy day!
08/25/2010
I love the crockpot, but for brisket, it limits the size. Try the same recipe but put it in a slow (200 degrees) oven. Cover it tightly with foil. Should be ready in six hours or more.
04/09/2007
I did not like this at all. The liquid smoke over powered the entire flavor. I tried to put it on a roll to dilute some of that taste – it didn't work. I wouldn't make this again.
07/21/2012
The basic idea is sound, but for best flavor the meat should be seared on all sides before slow cooking. Another reviewer said searing makes it easier, yet another said that couldn't be and just added a step. I've made this, and other beef recipes in a slow cooker and searing is needed, otherwise you just have boiled beef with spices. BTW, liquid smoke IS NOT Necessary, and the European Food Safety Authority (EFSA) is investigating the safety of liquid smoke as a food flavoring as being possibly carcinogenic.
08/22/2008
This was pretty good. I have a recipe that I will stick with but this was worth the try. It made the house smell like a rib crib but the taste was lacking something. I prob will not try again. Sorry.
04/04/2010
This was sooo good! I made a 4 lb brisket and all I changed was using 1 3/4 cup Famous Dave's Sweet and Sassy BBQ and 1/4 Famous Dave's Devil's Spit BBQ sauce. Fantastic! Thanks for the recipe.
04/06/2012
Great recipe even without the liquid smoke, which I didn't want to bother trying to find. The meat gets nice and tender, and the spice rub gives the flavor a kick. I need to try it with potatoes so we don't waste so much of the sauce!
05/16/2011
This is the best brisket I've ever made! Followed the directions exactly, and also poked a few holes in the meat in order to let the sauce soak in. Cooked for about 8 hours on low and the meat came out perfect- literally falling apart. Can't wait to make this again.
08/06/2012
Great recipe! Will definitely will make again and again. So easy and so good. Followed the recipe exactly. Don't understand how people change the recipe and then rate what the new recipe taste like. Not a true rating of the original recipe.
02/24/2010
This was excellent! The dry rub was very flavorful. After the meat was cooked and sliced, we dunked the slices into the sauce. Yummy! I will add that you are probably better to cook this closer to 8 hours than 10 hours, unless your brisket is a good bit larger than the recipe calls for. Ours was almost 3 pounds and we cooked it for 9 1/2 hours (since we were at work). It was a little bit dry, but when dipped into the barbecue sauce it was not even noticeable. Do not hesitate to try this- it is great.
04/22/2007
This is actually a very good recipe for bbq brisket using a slow cooker. I think one of the previous reviewers may have overdone the liquid smoke and used a concentrate without dilution because if you compare to other recipes, it's quite a small amount for such a large cut of meat. I've tried several bbq brisket recipes and having lived in bbq country, find this is the best without the hassle of having to fire up a smoker and soak hickory chips, etc.
02/27/2012
I have never had brisket in my life before and this recipe is super easy and comes out EXACTLY as it says it will! If you don't like spicy, be careful, it's a doozy :) Seriously though, I was hesitant because I felt brisket was expensive - and I had never made it before, but it turned out great. This was a perfect starter recipe for a new brisket maker, thanks Shannon I really appreciate you sharing it! I should note that I DID rub the liquid smoke and dry spices in the night before - as suggested, it really was good. Going to eat the left overs tomorrow with a cool cucumber salad, as this was one hot dish!!!
09/12/2014
I've made this 3-4 times and it's amazing! Even my brother who lives in Texas and eats a fair amount of brisket thought it was awesome. I recommend cooking in a crock pot or roaster slightly larger than you think you need so the sauce only covers the bottom portion of the brisket. Don't worry, their will be plenty of sauce. Finally, you don't have to worry about needing more rub, this recipe make more than enough.
06/11/2008
The flavor was fantastic and it was easy to prepare. I didn't have liquid smoke but didn't miss it. For those who thought it was to salty you might want to check the sodium content on the bbq sauce. Also, I found that if I let it sit for a bit before serving it helps the flavors come together. I noticed that the recipe didn't say what temp to cook it at; I cooked 3 pounds of meat on high for 5 1/2 hours; I had to add a little water since the sauce boiled down quickly.
10/18/2011
Hello!!! This was fabulous! My family LOVED it! And it made a ton! You'd never know it was in the slow cooker. I agree, however, to reduce the thyme. It was too much. Otherwise this recipe is wonderful! Night 1: I sliced it and served it dinner-style, night 2: I shedded the leftovers and served on buns. Great both ways.
10/25/2011
I followed the recipe exactly. Next time I will make sure not to put the spices on the meat like that..perhaps just mix everything in the crock pot Too much stuff and they cooked as a layer on the meat that didn't taste great. I will also cook for less time. 8 hours on low was overdone for my crockpot.
01/27/2012
This was way too hot. Not sure if it was the liquid smoke or cayanne pepper. I need to look for a different brisket recipe
10/08/2007
Okay this is the first recipe I've ever given a poor rating to. I can't believe it considering all the great comments here. I prepared the recipe as written, being careful to use a 3lb brisket and measured out all the ingredients. It turned out WAY too salty, dry and spicy. If you are considering making this my advice would be to add a cup of water to the sauce and leave out the salt and cayenne. There is more than enough salt in the liquid smoke and BBQ sauce. I will not be making this again.
10/05/2011
Super yummy brisket. Really easy to make. Loved it, even though it was not as good as the brisket a friend of my husband used to make. But since i can't get his recipe i will def. stick to this one, because it is delicious.
01/21/2014
Outstanding! We cannot barbeque on a grill in our condo, so what to do. This hits the spot. We add 1 cup of red wine with Worcestershire and barbeque sauces to crock pot before cooking - makes more sauce. And we add 1 chopped onion to pot about 2-3 hours before it is done. And we get requests for recipe.
02/16/2011
This was wonderful. I followed the recipe exactly as written and was so pleased with the outcome. The meat was so tender and the spice was perfect. This was my first brisket and I served it at a Super Bowl party to rave reviews.
03/05/2011
I followed the recipe and made no changes. Maybe I'm too much of a purist because this was too spicy for my tastes. The black pepper was overpowering. The meat was very dry, but maybe I got a bad cut. I'll keep looking for the perfect brisket recipe. I won't be making this again.
05/14/2007
My husband loved this and said it was hands-down the best brisket he has ever had!
04/04/2011
I was a bit upset after making this recipe. I love to smoke brisket on my smoker, both wood and electric. Now I know it's just a big waste of time! I also chose to pull it apart and put it back in the sauce for a while. Delicious.
09/16/2012
This was my first time making brisket at home and it was a winner!! Followed directions to a tee except my brisket was almost 4 lbs. I will definitely keep this recipe for future use! Thank you for sharing!
08/08/2011
Quite good, and tasty. However, was never able to "shred" the meat . . . it just never got soft enough to do so, although it was excellent just sliced thinly and served with the sauce. Did as other reviewers suggested and didn't put the sauce on until after 6 hours on low (at that point drained the meat before adding the sauce/worcestershire mixed). Then another 3 hours on LOW.
06/30/2009
I was looking for a bbq pulled pork recipe when I saw this recipe & decided to try it with pork. I used a 8.5 Ibs pork butt & tripled the recepe. It was alot of rub, but I only had to use about half of it. I didn't have any dry thyme so I used 1 tbls of fresh thyme instead. I only used 2 cups of bbq sauce...regular Kraft works great. I cooked it on low for 16 hours, flipping once. The pork turned out delicious & super tender! Awesome recipe...thanks!
03/05/2013
I decided to follow the recipe exactly b/c of the few negative reviews I read; 3 lb brisket, trimmed of fat (which actually may have helped to tone down the spices had I left it on), carefully measured the spices and liquid smoke (which I use often, btw), cooked for 10 hours on low in a brand new crockpot. The meat was indeed very tender, but the spices were completely overwhelming and the liquid smoke left a weirdly bitter aftertaste. I think the problem with this recipe is that it's an attempt to get a slow-cooked bbq flavor without the bother of tending a bbq for hours. Should have figured that this shortcut would NOT work. HOWEVER, using the spice rub alone, refrigerating the cut overnight and actually putting it on a slow grill and occasionally basting with sauce would probably work great. :/
01/09/2012
My husband and I really loved the taste of the brisket! I followed the recipe exactly and found the flavors to be really tasty and not over empowering at all. It was done in 6-7 hours in our new slow cooker, so next time I would take it out sooner.
07/20/2012
Also, this recipe was fantastic! I didn't change a thing, and will definitely add this to my slow cooker recipe rotation.
07/04/2011
This was a hit for my daughter's graduation party. My mom will be making it for her block party next week!
12/27/2010
AWESOME recipe and very easy. The only change I made is I omitted the salt. I used Sweet Baby Ray's BBQ sauce and cooked the brisket for 10 hours on low and it came out fork tender and simply delicious. We will definitely make this again!
05/19/2011
Hubs offered suggestions of a magazine to thumb through and friends to contact for brisket recipes while we were eating this. Less than a favourable sign. I made this according to the recipe, and after 9 hours in the slow cooker the meat was dry, the flavour unremarkable. It was better with additional bbq sauce but not a repeater for us.
10/11/2010
Loved it! Even my pickey eaters loved it. Followed recipe as written....so easy for a busy work day!
12/26/2010
Too much BBQ sauce made it way too rich. I used the same size brisket it called for, but I wasn't impressed.
07/09/2014
Tried this recipe just as instructed, spices and sauce are really good. Added extra red pepper for heat. Will go with larger brisket next time, even with lid staying closed and flipping once the 3 lb. dried out with the long cooking time, mine cooked about 6 hours on low. So next time will cut time down to 5 hours on low and 5 lb brisket, thereabouts. Overall really good, time to cook is the problem I had.
09/22/2008
So good! I used the suggestion of another reviewer and put the liquid smoke/dry rub on the night before. The brisket was so tender. I will make this again but with one change, I will use about half as much cayenne pepper. This is just a personal preference.
07/29/2011
I made this once before and received rave reviews from my husband (not my son, but he doesn't care for spicy things) and just made it again this week and it was delicious! My husband said it is the best brisket he's ever had, including what he's had at restaurants. He bragged to the guys at work about it. He told me to "please don't ever lose that recipe"!
01/01/2011
Very Tasty!! I had no worsteshire, so I used a little teriyaki..used KC bulls eye BBQ sauce..wonderful!! Wish I had used a bigger piece of meat for leftovers! In regard to the issue some folks had with spices..I marinated my cut overnite in the rub, and cooked it for the full 8 hours..the spices were very aromatic, but were not overpowering when the brisket was served. Maybe it depends on the sauce that was used?***** I made this a second time using a less expensive cut of meat, and different sauce...it was okay, but not mouthwatering like the first time. The sauce definatly makes or breaks this recipe.
12/02/2008
I did not care for this recipe and I threw this beautiful piece of meat away. What a shame. It looked great and was extremely tender... but Tasted like burnt bbq sauce.
06/13/2012
What an easy way to do BBQ. The whole family liked this recipe. It was a little bit spicy, will cut back on the cayenne pepper next time for the kids.
01/25/2009
This was pretty fantastic. The only complaint I had was the barbecue sauce/worchestershire sauce mixture burned into the bottom of my crockpot. However, this was more of a cleaning issue than anything else. It didn't affect the flavor of the meat at all, and we didn't use it as a sauce. I fed 12 people (with the recipe adjusted for a 4 lb. cut of meat) and all of them thought it was awesome, as well. I couldn't ask for a more glowing review than that!
08/02/2011
Wasn't bad, but we weren't that into it. That being said, it might have been user error, so I wouldn't be opposed to trying it again. I left the fat cap on the brisket, so I'm sure that helped with any dryness. It was still in a neat strip since I cooked it with that side up, so I cut it off before shredding meat back into the sauce before serving. I had to add the very outer edge of fat back in because that is where the spices were on that 1/2 of the meat. Used only 2# brisket, but by accident didn't decrease the amount of rub (so that might have been problem #1). Also accidentally forgot to rub with liquid smoke 1st before dry rub (so that might have been problem #2). Cooked exactly in time stated. I only used 1/2 the BBQ sauce & worst mix (which is where I wound up putting the smoke after I realized I goofed). The flavor was pretty intense... too saucy...too spicy for the kids but they managed to eat. I really was busy doing other things in the kitchen (canning), so this was a quick enough & simple enough way to get dinner on the table when I knew I wouldn't feel like preparing dinner after a day in the kitchen. Like I said, it might have been a combination of factors, plus a really spicy/smoky bottled sauce... I would try again, but maybe a sweeter bottled sauce.
07/12/2010
This was just a little bit too spicy for my tastes. It was tender and not bad at all, just a little too spicy.
11/24/2011
Love this brisket! It makes great leftovers, too!
02/28/2011
Shannon has a great recipe; the only change I might suggest is actually a serving option; the eight hour cooking time is fine for the recipe as written; if you cook for 10 hours, or 200 degrees, you can make some wonderful shredded brisket for buns; just use two forks to separate the meat; if necessary, you can also return it to the slow cooker and add a bit more barbeque sause, if needed.
12/06/2009
This was my first time cooking a brisket and my husband and I both thought this was an absolute winner! The flavor of the sauce was to-die-for and the brisket was still sliceable after 8-1/2 hours. Combined with mashed potatoes and veggie - - YUM!! Thanks, Shannon, for a wonderful crockpot recipe. PS: The house smelled DIVINE while this was cooking!
05/21/2011
It was too have and grease.
12/28/2009
The flavor was delicious, but the meat was dry. I cooked it in the slow cooker for 9 hours but when it was served it needed a sauce or something to moisten it.
07/25/2012
I made this with a 2 pound brisket, otherwise followed recipe exactly. It was excellent! Shredded beef, then stirred it back into sauce. Served on toasted slider buns.
05/11/2007
I too felt the liquid smoke was too much. I have since found a different method to get great flavor. Simply season your meat, sear on all sides and place in slow cooker. Add barbeque sauce, catsup and some worcheshire sauce (about 1/2 cup each). Cook on high for one hour and reduce to low for approx. 6 or 8 hrs. Remove meat from pot and pull apart with two forks. After shredding, add sauce until desired consistency is achieved. Even better the next day. Nanna Pat
10/28/2007
This was the best brisket I have ever made. We were running late this morning and it took me 2 minutes to put the prepared brisket (rubbed in the liquid smoke and dry rub, placed in a ziplock) into the cooker with the worcestershire and BBQ sauce, and press the cook 10 hours button! We came back weary from an all-day swim meet to a wonderfully tender and flavorful brisket! My husband and kids loved it and I have plenty of leftovers for the week ahead. Thanks for the recipe so much. Will make again and again.
11/03/2011
It might be my slow cooker but the cook time was much to long on this recipe. I pulled the brisket out and while it did fall off the bone it reeked of burnt sugar. The BBQ sauce had been cooking so long that I assume the sugar in it began to burn. The meat tasted the same...I love brisket but will not be making this recipe again.
07/30/2011
It was ok. I think it had too much thyme. So next time I am going to substitute dill weed instead.
05/17/2014
Super easy. Bake in 250 degree oven all day (8-10 hours). Left off the BBQ sauce and it was wonderful without it.
09/17/2011
What did I do wrong? The directions are simple and I followed them to the word. Our brisket was tough and dry and not at all the 5 stars the rest of you achieved. It was like a piece of shoe leather. My husband has been researching crock pot temps to see if maybe our new one is too hot or something? So sad. This is the second brisket we had turn out this way. I give up on brisket!
03/02/2011
I'm giving this 3 stars only because my 14 yr old son loved it. My husband and I on the other hand were not happy with it. I followed the recipe exactly but the meat came out very tough (I slowcooked it on low for 8 hrs, maybe I should have tried 10) and the barbeque sauce came out with a burnt taste (KC Masterpiece Original so it was not a generic brand). The burnt taste was not the smoke flavor it was the sugar in the sauce over caramalizing. If we use this one again I will hold the sauce until through cooking and add broth or water in it's place while it cooks. Luckily I got the brisket on a "use by date" sale so I did not feel I ruined an expensive piece of meat.
11/28/2008
I put all ingredients except for bbq and worchestershire sauces in a giant baggie, sealed and left in the refrig overnight. The next morning I put it all in the crock pot with about 1/4 cup water. Put the bbq sauce on the table for us to put on the meat as we ate. This is so delicious~unreal! I used the leftovers, shreaded in beef enchiladas...OMG this is such an easy & delicious way to make meat!
08/24/2011
The brisket was delicious and had great flavor. I marinated the beef brisket overnight and it really soaked up the flavor from the spices and liquid smoke. Unfortunately, I added too much cayenne pepper by accident and it was a little too spicy. I definitely would stick to the suggested amount unless you like your brisket REALLY spicy.
01/16/2012
To spicy for our family
01/25/2012
This was really good. Everyone loved it and had seconds - husband, 11-year-old, and 7-year-old. I added extra bbq sauce because I was afraid it might not get enough moisture, but it probably would have been fine without it.
08/11/2011
Followed the recipe to the letter. First time a well rated recipe disappointed me. The rub was overpowering for us. No beef taste at all. If I make again, I will cut the rub down by half, and the thyme by even more. But why bother if I'm just stewing the brisket in BBQ sauce.
03/15/2009
This recipe was okay, but be careful. It has potential, but a few alterations are KEY. The liquid smoke is like any other seasoning...you can always add more, but you cannot take it out!! 1/2 tsp is WAY too much. Put in a few drops, taste it after it's cooked and if you feel it needs more, then by all means... I cut the cumin in half (again, too smokey) and make sure your BBQ sauce isn't "smokey" too (a mistake I made). 1 TBSP of paprika was a bit much...it overpowered much of the brisket. I would make this again, but definitely make those alterations. The only way I could eat this brisket was if I drained it as much as possible. If I would've made those changes (above), then the juice would've been wonderful. Hope this helps...
02/22/2009
Love Love Love this - it was so soft and tender and flavorful... the only change I made was I chopped up two onions and layed them in the bottom of the crock pot as a bed for the meat. So yummy especially on a cold snowy day.
08/23/2010
OMG! This was amazing! I made this for 2 people and we had enough leftovers for 3 days. The only changes I made was that I used 4lbs of brisket instead of 3lbs, and kept everything else the same as the recipe calls for. We both loved this and can't wait to make it again!
03/10/2009
I don't know if my slow cooker runs a little hot but I used a larger cut than called for and it was burnt on the edges after 5 1/2hours. Aside from it burning it was also dry and the flavor wasn't very good (even the parts that weren't burnt). I don't know what I did wrong but I won't be trying this recipe again. Sorry!
12/22/2008
This was ok. I didn't leave enough time for this one to be on low, but had to put it on high. It was still ok, but I think it would be better if it had sat on low for 8 hours. Everyone loved it and thought it was great. I made two briskets today. The other one done in the oven looked better but it might have been the cut. Still, this was very good.
01/20/2015
SO delicious! A bit too much on the spicy side though... Next time I'll take out the cumin and cayenne pepper I think. But really a great recipe!
06/13/2011
Amazing!!! This turned out so good. All the spices combined with the liquid smoke and bbq sauce. My goodness! Super recipe.
01/12/2014
I made this using pork instead of beef and it was perfect. Thanks!
10/01/2007
I am from Texas and have long dreamt of finding good bar-b-q in Miami, Fl (which is difficult to come by!)... well, I have to look no more for mighty good brisket!! I can make it at home now! This was phenomenal! I doctored it up (made it a tad bit sweeter w/ some brown sugar at the end), but made it exactly as written otherwise. My husband was in shock at how good this was! We served on buns w/ chopped onions and pickles and some corn-on-the-cob on the side. Absolutely wonderful meal to come home to! Thanks so much!
04/09/2011
Oh my! It smelled both smokey and like vinegar and the taste was terrible. All I can think is that the smoke flavor brand might make a difference since another rater mentioned the strong smoke flavor.
01/28/2011
I just made this recipe for the first time and it came out awesome! The only change I made was that I actually found a spice rub at my local spice store that had all the ingredients in it except for the cumin which I added separately to it It just made it that much easier. I did marinate it over night and cooked it all day in the slow cooker. I did add water to the BBQ sauce and worcestershire at the beginning of cooking. The sauce looked too thick to me and I was afraid of the overpowering flavor BBQ sauce sometimes can have. I think it was about a half cup of water. The result was delicious and enjoyed by my whole family. I served it with fresh made corn bread. Yum.
04/10/2009
I usually give four stars for "pretty good," but this gets all five. Will definitely make again, maybe even for company. It was spicy, but I used "Famous Dave's Rich and Sassy" (medium-thick sweet/spicy) sauce, so that probably added to the effect. Plus I like spicy. I was just cooking for myself, so I halved the recipe. I'd read that results tend to be erratic if recipes don't fill the crockpot one-half to three-fourths full. And mine was less than one-third full when it settled, so I kept an eye on time. It was medium well after less than five hours on low. I sliced it up and put it back in on "Keep Warm" to soak up sauce for about 30 minutes. Can serve on rolls or without. We have good barbeque in Kansas City (try the original location of Arthur Bryant's (vinegary sauce) if you're in town), but this barbeque brisket definitely rates.
02/22/2009
This is a great recipe that's also good for company and Sunday Dinners. The cayenne pepper does add a kick to it, which our 4 year old doesn't quite like yet, so be aware of the tastes of the diners - it's still great without the cayenne. Be sure that you pick a barbeque sauce that you like. The brisket does take on the flavor of the sauce. If you like tang, get a tangy sauce. If you like sweet, use a sweet sauce. Either way you'll be sure to enjoy the recipe.
09/11/2010
This is a really smart idea for brisket. Since I was in a rush Friday morning, I just went the lazy route. I used a large crock pot, added the brisket. along with 1 1/2 cups of beef broth, 4 garlic cloves, 1 T. worcestershire, 2 t. kitchen bouquet, salt and pepper. This cooked for 11 hours on low and was super delicious. Again, great idea for a brisket.
02/18/2012
Good stuff!!! However, I found the rub to make the brisket a little too salty for my taste. It was done in 6 hours, so I sliced it and tossed it back in under WARM. Thanks for a good recipe :)
09/08/2010
Fixed this exactly as written, and it was DELICIOUS!! My husband and I loved it, but our 11-year old did think it was a little too spicy due to the cayenne pepper - I scraped the sauce off the meat and she gobbled it up (and she usually does not like meat or BBQ sauce). I marinated the brisket in the dry rub overnight. DO NOT mix it with the sauce as some of the other reviewers did - it's best as a marinade to soak into the meat. I sliced the meat and placed it back into the crock pot for the last hour. It made the meat very moist, juicy, and full of flavor. The type of BBQ sauce you use will definitely make a difference. I used Dinosaur Original BBQ sauce (which you probably won't find unless you live in upstate NY) - it's a redder BBQ sauce, unlike Jack Daniels or KC Masterpiece which are smokier. It was PERFECT. Thanks Shannon!
09/17/2009
I *really* enjoyed this recipe. Basically I followed all of these steps (without doing the dry rub overnight--didn't have time) on a 3ish lbs pork roast as I couldn't find non-corned beef. There was a little extra dry rub at the end so I just dumped it on top. Dropped about four cloves of garlic in with the onions 'cause that's just me. Also mixed 1/2 cup spicy Diana sauce and 1 cup regular BBQ sauce to give it a little extra umph. Cooked for 1 hr on high, 5 more on low and 1 last hr on high to make sure it was heated through. Tore up the pork afterward and it was wonderful! Was eating it for days.
12/10/2014
would the author of this delicious recipe please expound on the exact barbeque sauce that was used. Some are sweet...some are tart and this must make a difference...Kindly let us know
08/01/2012
According to the husband, this is the best brisket I ever made. I added seasoned salt to the rub and did not strictly measure the rest of the spices then rubbed it into both sides of the brisket after trimming all the fat off. I also made my own BBQ sauce (ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire, salt, pepper, red pepper flake, cayenne and the liquid smoke). I poured the sauce over the brisket and put it in the crock pot for about 6.5 hours on low. I make this on Sundays for the husband to take to work for lunches for the week. He raved about this the second he came home and days after so this is a keeper for sure. The only thing he did was add a pickle to the meal!
07/20/2010
This was very good and very easy. The only thing I could add was serve some extra bbq sauce with it. The juice it cooked in was good but pretty drippy. We wanted something a little thicker. Will make this again.
06/02/2009
This was terrific! We don't like spicy so I Didn't use the cayenne pepper & cut the pepper in half. Since my barbecue sauce had smoke in it, I skipped the liquid smoke. I used KC Masterpiece honey smoke sauce. It took about 5 1/2 hours in my crock pot & I turned it over after about 3 hours. Easy, tender (it fell apart!) & totally delicious!!
10/01/2009
Being a Texan with a husband who has been on award winning cook teams, I was VERY skeptical of a brisket cooked in a slow cooker. Wow...amazed. The brisket even had the "ring" around the outside. Even my husband was impressed and everyone loved it. Thanks for sharing! This is a keeper!
07/12/2008
This was a very good recipe. I changed a few things. I was a little more liberal with the garlic and onion powder and added some rosemary. For the barbeque sauce I used an average hickory flavored store-bought brand and added a teriyaki glaze sauce and some ground cloves.
01/29/2011
The brisket was very tender. My only complaint about this recipe is that the seasoning is too much. Next time, I will reduce the seasoning, especially the thyme.
01/06/2015
Great flavor and super moist. I don't like cooking with liquid smoke for health reasons so for added smokey flavor I used smoked paprika in the rub. Other than that, followed recipe as stated. It's a keeper!
07/05/2013
We've made this at least a dozen times now - I don't use quite as much rub as suggested because otherwise it's just too spicy for me, but it still turns out amazing!
Source: https://www.allrecipes.com/recipe/138023/busy-day-barbeque-brisket/
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