20 Reviews of Cher's Char-Grilled Oven Brisket

From: Mark H.

On May 27, 2003

Very easy to make and the brisket comes out moist and tender. The flavor of the marinade really penetrates the meat. The only thing I didn't do was trim the fat from the brisket. I just couldn't bring myself to do it...I was taught to leave it on and cook with the fat side up so it melts through the meat. Otherwise I followed the recipe and we loved the results. Thanks Cher.

From: riffraff

On Nov 11, 2002

Followed directions totally except I had to stop cooking it after 6 hours. Turned out fantastic. Took half of the brisket to BF's house for he and his dad. Had some with just the juice and some with a marionberry spicy bbq sauce, YUM girl!

From: taylortwo

On Feb 27, 2003

cher, this is wonderful! it has been marinating in my freezer for 2 weeks now and i am so glad i finally pulled it out for dinner tonight. i did sear it but then i stuck it in my crockpot on low for 8 hours without any extra liquid. it came out tender and juicy. it had tons of flavor and i loved it. thanks for the recipe. *the first day we ate this it was a bit hard to slice and stringy but man the next day it was fabulous. i sliced it while it was still cold and reheated it with some of the cooking juices and it was not at all stringy. melt in your mouth yummy.

From: Mysterygirl

On Jan 17, 2003

This is wonderful! We had our first snow of the season today and I had this on the menu, thought that it would be nice to have the oven going all day. I loved the flavor of the meat and the juices, I didn't add any BBQ. I have some left so guess what lunch is today? Well worth digging out that grill in the middle of a snow storm.

From: bratty

On Mar 11, 2003

I've never had brisket, much less ever made it, but then Cher sends me the Stubbs's marinade in the food swap so I thought I would make it. Well, I'm so glad that I did, this was simply wonderful. Great flavor, and so tender you could cut it with a fork. I followed this recipe to the letter, and the result was great. We absolutley loved this brisket, BF said, "give this one 10 stars" ...that pretty much says it all. Another great one from Cher.

From: J e l i s a

On Jan 2, 2004

I'm not sure how helpful this review will be since I didn't use a brisket and I didn't have time to sear it or roast it lol I wanted to serve it for NYE dinner and had marinated it the night before as directed. Since I had to work, there was no way for me to sear it and leave the oven on, so I drained the marinade and left it in my crockpot on low for almost 10 hours (it was a large roast, bottom roast i believe?) When I got home the wonderful aroma hit me as soon as I walked in the door. It was so tender that the roast fell apart as I pulled it out of the crockpot. I served it with some BBQ sauce on the side for those who wanted it (it didn't need it, I loved the spiciness of the Stubb's marinade too) and garlic mashed potatoes. I still want to try it the right way next time lol Thanks Cher!

From: Deely

On Jul 4, 2007

This was my first attempt at a brisket and I was so pleased with the results. I followed your recipe exactly, though I cut it in half as my roast was only about 3 3/4 lbs. I marinaded it for one day and cooked it the next. After it cooled I sliced it about 1/4 inch thick with my meat slicer. I placed all the sliced meat along with the juices in the refrigerator until the next day. It was like marinading twice! The searing on the grill is what makes this recipe. Don't skip this step! I can't wait to make this again. I want to try adding a dash of liquid smoke to the marinade and onion to the roasting process. I can't thank you enough Cher for a fantastic recipe.

From: ellemaytx

On Jul 5, 2008

Wonderful cooking method! My brisket was small so at the last minute I decided to try to cook some bone-in chicken breasts the same way. The chicken hadn't marinated overnight, but I put it in a ziploc bag with garlic, lime juice & lime/pepper seasoning. I seared both brisket and chicken on the grill. then popped them into two different heavy-duty foil cooking bags, sealed them up and cooked for 7+ hours. I did add the chicken 'marinade' in with the chicken cuz i was afraid they would dry out. I just read below I should have been cooking at 250, but my oven was set on 200 and both meats came out perfectly cooked, moist & delicious! Thanks!

From: Leslie in Texas

On Jun 9, 2003

I made this last night for my DH and oldest son and it was WONDERFUL!!!Grilled it for about 8-10 minutes per side on our gas grill and then cooked it for the seven hours. It was moist and just fell apart- very yummy! I served it with Stubbs barbeque sauce-also very good!- potato salad, my black bean and corn salad, and garlic bread. It was so good I'm going to fix it next weekend for Father's Day. Thanks, Cher, for a definite keeper!!

From: moxie

On Jun 23, 2003

Cher, I have used this twice now. First, on a brisket that I really tried to screw up — by starting it in the oven then moving it to the crockpot. It turned out fabulous and tender anyway. Then, I used the same recipe on a pot roast cut of meat — but before I put it down on the foil, I cut a couple of sweet onions into wedges and rested the meat on that. That was rip-roaring good, too. We used the shredded leftovers with some Stubbs bbq sauce for sandwiches. Thanks for a great recipe.