63 Reviews of Dad's Best Brisket

From: Scott Keith

On Sep 12, 2002

This was the best brisket in the world! Buy a big brisket cause you're gonna want leftovers I promise. Do yourself a favor; buy reynolds foil bags and use kc masterpiece regular flavor. After the 5 hours cooking, scrape off the fat layer and discard. Then pour the sauce on. After the last hour cooking. cool for the 20 min., then cool covered for 30 more min., then slice and pour more kc masterpiece sauce over and reheat in 350 oven just to heat. Perfect. Great sweet bbq sandwiches the next day.

From: AngelicFantasia

On Jul 7, 2002

I made this brisket for a huge family gathering for Father's Day. I followed the recipe exactly and the result was rave reviews. I have tried many brisket cooking methods and this is the best. It is an easy recipe that has splendid results. It is now my default recipe for brisket.

From: Danzy

On May 11, 2003

Wonderful...simply wonderful. I used a 12 lb brisket,dumped everything in together, marinated overnight and put in the oven this morning. Drained off all the fat and sliced most of the fat off the brisket then added KC Masterpiece and finished cooking as directed. We ate half of it today and now have plenty leftover for wonderful yummy BBQ sandwiches next week. Thanks for the great recipe. DAnzy

From: ToiCara

On Aug 17, 2007

This is how I learned to do brisket about 20 years ago. I guess it is a southern thing, to do it this way. The only thing I do, which is an extra step, is to marinate overnight with the fat side DOWN, and then flip it over in the morning before tossing it into the oven. I do bake it at 250, and let it go all day. I think I picked that up from Paula Deen a couple of years ago. Other than that, the recipe is identical! Great meal, Di. I always get requests for it when we have visitors. I must shamelessly plug Budweiser BBQ Sauce (Beechwood Smoked flavor) for this, too. It really puts this dish over the top!

From: Sunflower

On May 28, 2002

Wowie!! This is worth way more than 5 stars. So easy and the men in my family said it was the best BBQ brisket they had ever had. Compliments don't get any better. Thanks for this incredible recipe.

From: JanV

On Mar 24, 2007

Wow! This is a great recipe. My family loves it. Forget the barbeque restaurants. I used garlic powder and onion powder(because that is what I had)and just added more salt. For first timers don't be afraid to be heavy handed with the garlic, celery and onion salt. If you are afraid of too much salt use garlic powder and onion powder and then you can add the salt to taste. I used bullseye barbeque sauce(original). We love that brand and it is gluten free. I will be making this recipe often! Thanks Nurse Di for sharing!

From: KCShell

On Jan 3, 2009

It is really no surprise that this is another fabulous recipe from ratherbeswimming! I made a 2 lb. brisket over the holidays, cutting the ingredient amount in half and baking it for 2 1/2 hours total. It was perfect! So, for those of you who might have a smaller cut of meat, this works well. This went into my "Best of Zaar so Far" cookbook. Thanks! KCShell

From: RigelBee

On Mar 26, 2007

It's all true! The wonderful smell for hours and hours just about drove us mad! Excellent recipe! The only change I made to this recipe was with the liquid smoke. I keep a bottle (3.5 oz) on hand, and from previous experiences of overusing this stuff I decided that 3 ounces (most of the bottle???) would be too much. I used less than 1/3 of the bottle - so maybe an ounce or so? Never-the-less, it was a success! NurseDi must have one happy family because every NurseDi recipe I have tried has needed the Save to Cookbook option! Thanks NurseDi!

From: abballmom

On Aug 25, 2005

I followed the recipe exactly and it was good but not great. The liquid smoke was a bit over-powering. Would not make again.

From: gretchengr

On Apr 23, 2003

Yipee Skipee, this brisket was very delish. Your directions were easy to follow. The meat was tender enough to cut with a fork. The sauce was some of the best I have ever had. It had a smoked tangy sweet flavor that made us drool. I think you have outdone yourself with this one, Nurse Di. Thanks. Worth at least 10 stars.