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Texas Brisket Recipe

Texas Brisket

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (58)

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Average Rating:

Total Reviews: 58

Showing 51-58 of 58

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  • on April 06, 2005

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    I have not made this dish, but plan on doing so very soon. To the reviewer who gave it one star and commented on Paula's "fake" accent. This is supposed to be a venue for rating recipes; not commenting on personalities. Furthermore: Texas is not the center of the world. "Texas" brisket can be made anywhere, given a good recipe. Shame on you.

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  • on March 14, 2005

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    My husband smoked this brisket totally by Paula's instructions and it was juicy, tender and just great! It was the first brisket we had ever done but will definitely not be the last!

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  • on March 06, 2005

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    It turned out perfect!

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  • on March 06, 2005

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    this recipe is excellent. i wrapped seasoned meat in tin foil and baked in a baking pan. oven at 300 degrees for approx. 3 1/2 hours.

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  • on March 04, 2005

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    brisket can be difficult. this worked great and was very tasty.

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  • on January 31, 2005

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    This brisket was absolutely wonderful! It does take a bit of time in the smoker but well worth the effort. We plan on making it again for special guests who are worth the time and effort. Great tasting beef at little cost!

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  • on January 25, 2005

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    GREAT ON THE GRILL, AND FANTASTIC IN THE OVEN. I USED THE SPICE RUB, BUT THEN I SET THE BRISKET ONTOP OF SOME CHOPPPED ONIONS AND CELERY. I ADDED A BAY LEAF. DO NOT ADD ANY LIQUID. THEN I WRAPPED THE BRISKET IN FOIL, PUT IN A PAN, AND BAKE 300 FOR 4 HOURS. YOU WON'T BE DISAPPOINTED.

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  • on January 19, 2005

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    The brisket was really good, there was a bit too much salt added(6 tablespoons, it came out wonderful!

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