29 Reviews of Crock Pot Brisket

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.

From: Hey Jude

On Dec 1, 2004

This turned out great for us on this busy day we just had. I was concerned about cooking it on High for 8 hours, because I was going to be out of the house for 11 hours. So, I set it on High for one hour, got ready for work, then changed it to Low before I left. Got home 11 hours later and checked the meat....it was falling apart tender. I think it would have been fine 8 hours on low but that could just be my cut of brisket....others might have different results. Nonetheless, it was tender and juicy and my family loved it....a nice 'home-cooked' meal even though I was gone all day Thanks for posting this keeper Mirj!

From: Donna Matthews

On Jan 25, 2005

Boneless chuck roast was on sale so I used it instead of the brisket. It cooked on low for 11 hours and was still tender, moist, and flavorful. A 2.5 lb. roast fed 6 of us with no leftovers.

From: Mark H.

On Feb 17, 2003

Very good brisket and so easy to make. I used dijon and also added some garlic. It was even better the next day. The meat turned out a tad dry but the last 4 or 5 briskets we've cooked in the crockpot have been the same way, so I think we'll go back to using the oven or the grill. And the next time e use the oven, we'll use this recipe again...it's a keeper. Thanks Mirj.

From: Ducky

On Jan 16, 2003

Very easy, a good taste and the meat was tender. I used a 1.5 pound brisket, which seemed to be slightly large for a single sauce (the edges weren't as tender as the rest of the brisket and apparently didn't cook in much, if any, sauce). The sauce is great and this ranks up there with some of the brisket recipes we enjoy.

From: chia

On Nov 29, 2002

i was very leery when i saw this recipe, but i was in a panic/time crunch, so i tried it and it was great!! my unadventurous (food-wise)family loved it, were shcked when i told them about the coke5 stars!!

From: yogi

On Dec 13, 2002

This was my first try at brisket, and I'm so happy I chose your recipe! Everyone loved it. I didn't have onion soup mix, so used a little onion powder and beef boullion instead. I hope that didn't make too big a difference but it was GREAT!!!

From: BlueHyacinth

On Apr 17, 2004

I loved how easy this recipe was! The aroma while it was cooking was so good, and the meat was so tender. This one is definately a keeper!

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!