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Chuck Wagon Brisket Recipe

Chuck Wagon Brisket

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (72)

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Average Rating:

Total Reviews: 72

Showing 31-40 of 72

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  • on January 27, 2007

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    I prepared this recipe to share with family on a cold winter weekend in Upstate NY. It was fork tender and absolutely delicious!

    Thanks, Sandra for another winner!!!!!

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  • on January 26, 2007

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    no more brisket like this.

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  • on January 20, 2007

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    I used a smaller cut of meat and just 1 envelope of meat loaf spice...but a full can of beer. Great idea

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  • on January 19, 2007

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    I made this brisket and the potato salad for my ex and my parents. They inhaled it...I never even got to try it!

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  • on January 18, 2007

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    the meatloaf seasoning wasn't good

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  • on January 18, 2007

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    This recipe was loved my all my family. They have begged for me to make it again. It was easy and worth the praise.

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  • on January 17, 2007

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    not like brisket. Mine was salty and dry. I followed the recipe exactly.

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  • on January 14, 2007

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    The brisket was fabulous and fell apart easily. However, it was difficult to turn over that huge piece of beef to baste with the bbq sauce. I poured chicken broth in the pan after I removed the meat and made an au jus. I also served it was more bbq sauce. It will make excellent bbq beef sandwiches for tomorrow.

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  • on January 14, 2007

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    My husband and I loved this recipe. When I removed it from the baking pan and transferred it to the foil-lined cookie sheet, I thought, "what am I going to do with all of that broth and those wonderful onion rings?" I tasted it and thought immediately of French Onion soup. So...I poured all of it into a bowl and refrigerated it. The next day, I skimmed off the fat (surprisingly, there was very little, heated it in oven-proof soup bowls, added some bread cubes, put it back in the oven with a nice slice of Provolone cheese on top and...voila...it was the best French Onion soup I have ever had.

    Those of you who said this was dry, greasy and/or stringy either had a bad cut of meat or you didn't cook it properly. You also have to remember to let it rest for about ten minutes before cutting into it.

    I also froze about eight slices into a ziplock bag with a cup of the broth and these were great for left overs. Really good over buttered egg noodles. We got four meals (five counting the soup out of a $22 cut of meat. Great!!!

    We love Sandra Lee!!!

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  • on January 14, 2007

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    very easy to make and very tasty. had company over and they loved it..I've never had it before and neither had they.

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