Crock Pot Brisket

From: WorkingMom2three

On Apr 24, 2008

I was so disappointed in this! It had good flavor, and was very tender, but it was dry as dust. I made it exactly according to the directions. I used Emeril's deli mustard, which is like Dijon. I found that just mixing the ingredients left them separated. It probably would have been better to wisk them to blend. I cooked it in my West Bend Slo Cooker because it is square and fits the brisket better. The Slo Cooker cooks a lot hotter than my crock pot, so I cooked it very low for the first 5 hours, then turned it up for 2 hours, then back down. It seemed like it just boiled the meat - I thought that maybe the sauce would boil down and coat the brisket. When I cut the meat, it was very tender, and it would have shredded easily, but it had no moisture left in it. My husband poured bbq sauce on it, and he said it was fine. My mother thought it was ok too, but I think she was being kind

From: Chef #786653

On Mar 10, 2008

I do not eat beef but my husband LOVES it. I have tried and tried and tried again to make a beef recipe that he thought was good. This is the FIRST one to win his approoval! It took no time at all to put together and everyone who ate it LOVED it and even ate left overs the next day (and one was not a beef lover!). It was completely cooked in my crockpot after 4 hours on high (it was boiling) so I turned it to Keep Warm for another 3 hours. Perfect! I doubled the recipe to make sure there were enough juices to cover the brisket. I also used a Kosher brisket which has more salt than a regular brisket. My husband did think it could use a little more salt- even with the Lipton soup mix (but didn't add any so it must not have really needed it)- so a non-Kosher brisket may need more salt. This was so easy and yummy I will certainly make it again!

From: Susie in Texas

On Feb 9, 2003

I decided to try this recipe after Chia bragged about how delicious it was the day yall were discussing brisket in a "thread" and I told yall how hungry you were making me. I decided to try this in the oven since it was my day off and very cold outside. I used a 6 lb., market trimmed brisket and poked holes all in it. I doubled your sauce ingredients (used Honey Mustard, BTW) and poured it all over the meat, poking more holes so the seasoning would get down in the meat really well. Wrapped the brisket in foil and baked it in the oven at 350 degrees for 4 hours. When it was done, I removed the brisket and let it cool about an hour. Sliced it about 1/4-inch thick , with my electric knife, and layed the slices back down in the sauce. Then reheated it in the oven for a few minutes. WHOA MOMMA!!! DELICIOUS!! Thanks, Mirjam, for the recipe and thanks, Chia, for the recommendation!!

From: Barbara3

On Jan 27, 2002

This recipe is so simple and so tasty that I make it too often and eat too much when I do. I have made this several times and it is perfect every time.