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I had very high hopes for this recipe especially since I paid close to $50 for a really nice Angus brisket. I was a little sceptical about the cook time. One thing that should be mentioned is if you are using the flat or the point, this recipe may come out better. If you are using the whole, then the cooking time is nowhere near enough. At this temperature, an 8-10 hour cooking period is more realistic. The point was very tough...and the flat was more tender but still did not meet my expectations. One of the few times I have ended up with a finished product that everyone agreed was sub-par.
Made this for Spring PAC 2012 and served for Easter Dinner. I 2 5 pound briskets and they ate it all. And everyone raved...great easy recipe... It sounds difficult but very easy....