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BBQ Brisket Recipe

BBQ Brisket

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Average Rating:

Total Reviews: 38

Showing 1-10 of 38

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  • on June 11, 2012

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    Recipe came out pretty well, definitely needs some tweaks though. My 4.5 lb roast took almost 5 hours to cook to sufficiently break down the connective tissue. I would double the salt in the rub. Even with 5 hours of cooking it still needed quite a bit of salt afterwards. I have to agree with the other reviewers, the sauce is very tangy. Cooking time is a must for the sauce. If it's under cooked you will retain that strong vinegary taste & smell. I added more brown sugar & some ketchup to help reduce the "TANG" some. The next time I make this I will reduce the vinegar down to 1 cup and go from there. Possibly add some honey or molasses to start.

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  • on July 10, 2010

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    The BBQ sauce did not taste as good as some bottled brands, I had to add a lot more sugar, because it was very sour, at least to me anyway. The brisket on the other hand, delish!

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  • on July 04, 2010

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    Not Where's the Beef. Where's the grill?

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  • on April 19, 2010

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    I didn't do the bbq sauce in this recipe (I just used Don Shula's brand but I have to say, this dry rub recipe is fantastic. Even my picky bbq Texan husband loved it. I cooked it a little different, because I was the sauce would burn, which bbq sauce tends to do......I cooked it covered, with just the dry rub, then when it was cooked, I drained the grease, sliced the meat, poured the sauce over it, covered it, put it back in the oven to heat the sauce. YUM. I guess that's more complicated than the original recipe, but if you don't want all the grease mixed in with the sauce it's an option.

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  • on January 05, 2010

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    I had a 3.5lb brisket that needed a bit over 3 hours to cook fork tender. I added about 1inch long chopped fresh carrots for the last hour. Although very good, the sauce was a smidge tangy so I may use 1/4 c less of vinegar next time. Because I used a smaller cut of meat than the recipie called for there was plenty of BBQ sauce left over that we dipped french bread and french fries into! YUM!

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  • on October 04, 2008

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    My husband has made this several times for guests (but mostly for us and it is fabulous each and every time. Best brisket ever.
    Thanks

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  • on June 16, 2008

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    I did add some ingredients to the sauce..molasses, dry mustard, less tomatoes, added ketchup..and with the smoked ham hock, it was delicious. The meat I cooked at a lower temp..from 250 - 300 for 4 hours (4lb brisket..and it came out tender..Really a good recipe..

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  • on October 15, 2007

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    The brisket in this recipe that I made was tough and dry. I'm not sure if perhaps the beef needed to cook at a lower temperature or for a shorter time period, though I suspect the former. When sliced,the parts of the brisket that had a fatty layer in the middle were moist and flavorfull, approximately a third of the total roast. The rest was dry and resembled shoe leather.

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  • on July 20, 2007

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    My neighbor tried the recipe first and it was so good I had to make it. It was so easy and it was so good. It went so fast I had to put some away so my husband would get some. We enjoyed it so much I made it again 2 days later (cause of prep time : the sauce is terrific, it was great on rice, hot dogs and hamburgers. I made extra and froze it for next time. Thanks again for the recipe.

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  • on June 23, 2007

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    'Another excellent and fool proof recipe from Tyler. Made this for a Father's Day Gathering and was loved by the most picky eaters. Thanks... will make it part of my great recipes pile

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