Comments on: southwestern pulled brisket

By: Grace

Grace — Mon, 06 Feb 2012 17:09:22 +0000

Finally got around to making this (I printed it when you posted in 2010!). Talk about being consumed with regret…I should have made this l o n g ago. So so so tasty. The only modification I made was to 1/2 the amount of dressing for the slaw recipe, I just can’t stomach too much dressing on my slaw. Another winner Deb – thanks!

By: Dianna

Dianna — Tue, 31 Jan 2012 20:44:47 +0000

First off, I love your blog!!! I have cooked a handful of different recipes and have loved them all.

Second, I made this last night as a trial run before serving it at a big party this weekend. I bought a 3 lb. brisket. I cooked it over night so split the difference and set the timer for 9 hours on the slow cooker. My slow cooker works that after it is done cooking it goes to warming. I took it out at about the 10.5 hour mark and it was overcooked. The taste and flavor was great but the meat was overcooked and didn’t pull, you had to cut into the meat. I was planning on making a 15lb. brisket on Sunday. Any suggestions on how long I should cook it for to avoid overcooking? Thanks tons in advance.

By: Lindsey

Lindsey — Wed, 25 Jan 2012 03:14:30 +0000

I just recently found your blog and I LOVE it! I am newly married and love your recipes! {plus I am a new blogger and your site is great inspiration}

This one caught my eye because for the 1st time since I got married I decided to pull out that crock pot and do something with it even though it’s not my favorite thing. I LOVE it now! I would love for you to check out my post about it!
http://creativelyclassy.blogspot.com/2012/01/crockpot-conquests.html

-Lindsey

By: Manda

Manda — Sun, 01 Jan 2012 22:48:04 +0000

I just wrapped this brisket in handmade tamales and it is delicious! We’ll be enjoying this off and on (from our stash of 3 dozen in the freezer) for months to come.

By: Vanessa

Vanessa — Sat, 12 Nov 2011 13:12:18 +0000

I made this and it was wonderful! how easy do you think it would be to double the recipe in the slow cooker…

By: Marilyn

Marilyn — Thu, 20 Oct 2011 12:43:41 +0000

Deb, you’re recipe has made me popular. I am no longer relegated to just dessert, but now am also the bearer of brisket. Recently, I substituted a certain Lime flavored “Lite” beer for the water and oddly, the results were wonderful. Yes, feel free to cringle, but I’ve honestly had some delightful successes with using this trashy, but tasty beer in slow cooker meat recipes.

By: Ginny

Ginny — Tue, 18 Oct 2011 13:28:54 +0000

I made this yesterday and it was a HUGE hit with my roommate! Even better for lunch today, the flavors having had even more time to hang out together :-) We topped with the pickled onions as well as sour cream and avocados to add some cool & smooth contrast.

By: Claire

Claire — Thu, 13 Oct 2011 20:32:11 +0000

How would you adapt this to a boneless pork shoulder? This sounds amazing, but my friend is coming to dinner and doesn’t eat beef. I think it would be equally amazing with a pork shoulder, but would I have to change the recipe at all in terms of cooking time, amount of liquid, etc? What do you think?

By: helen

helen — Tue, 20 Sep 2011 16:32:25 +0000

absolutely delicious and a perfect use of the crock pot. we didn’t have the tortilla…just layered in bowls. the onions were a perfect contrast to the tenderness of the beef, and the coleslaw was perfectly creamy…i might reduce the olive oil the next time though – another winner

By: Maya

Maya — Thu, 01 Sep 2011 16:31:53 +0000

YUM! It was amazing. And this may sound really weird, but I saved all the leftover sauce and have been pouring it on salads. My husband laughs at my “meat salad dressing.”