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Scott’s Beef Brisket

As a native Texan, I love beef. My brother and I made special grills to cook and smoke 20 briskets at a time for parties. I created this recipe to achieve a similar fork-tender, sweet and spicy brisket using the oven. -Scott Post, Clayton, North Carolina
  • Total Time
    Prep: 15 min. + marinating Bake: 3 hours + standing
  • Makes
    6-8 servings

Ingredients

  • 1/2 teaspoon each ground allspice, chili powder, garlic powder, onion powder, paprika, seasoned salt and sugar
  • 1/4 teaspoon pepper
  • 1 fresh beef brisket (3 to 4 pounds)
  • 1/2 cup cola
  • 1/3 cup Worcestershire sauce
  • 1/2 cup cider vinegar
  • 1/2 cup butter, melted
  • 1/3 cup soy sauce
  • 3/4 cup barbecue sauce
  • Additional barbecue sauce, optional

Directions

  • Combine the dry seasonings; cover and set aside. Place brisket in a shallow dish or large heavy-duty resealable plastic bag. Combine cola and Worcestershire sauce; pour over meat. Cover or seal and refrigerate overnight.
  • Drain meat; discard marinade. Rub seasoning mix over brisket; place in a large shallow roasting pan. Combine vinegar, butter and soy sauce; pour over meat. Cover and bake at 325° for 2 hours, basting occasionally. Drain drippings. Pour barbecue sauce over meat.
  • Cover and bake for 1 hour or until the meat is tender. Remove meat from pan; let stand 15 minutes before slicing. Serve with additional barbecue sauce if desired.
Editor's Note
This is a fresh beef brisket, not corned beef.
Nutrition Facts
1 slice: 361 calories, 19g fat (10g saturated fat), 102mg cholesterol, 1165mg sodium, 8g carbohydrate (6g sugars, 1g fiber), 37g protein.

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