Scott's Beef Brisket Recipe
Scott's Beef Brisket Recipe photo by Taste of Home

Scott's Beef Brisket Recipe

Publisher Photo
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
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

Nutritional Facts

1 serving (additional barbecue sauce) equals 361 calories, 19 g fat (10 g saturated fat), 102 mg cholesterol, 1,165 mg sodium, 8 g carbohydrate, 1 g fiber, 37 g protein.

Directions

  1. 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.
  2. 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.
  3. 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. Yield: 6-8 servings.
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as Scott's Beef Brisket in Taste of Home August/September 1996, p25

Nutritional Facts

1 serving (additional barbecue sauce) equals 361 calories, 19 g fat (10 g saturated fat), 102 mg cholesterol, 1,165 mg sodium, 8 g carbohydrate, 1 g fiber, 37 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Scott's Beef Brisket

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Sep. 21, 2013

"Orignally from Texas, but never having cooked a brisket CORRECTLY before, I consulted Taste of Home's site for a recipe and came across this one. Wow! This was great. I marinated the meat (fat side up/meat side down in the cola mix) for 24 hours. I cooked on 325 degrees for the 1st 3 hours, and then turned it down to 225 - 250 degrees for the last 5 hours. I kept testing it to see when I could easily pull a fork out of it at the thickest part of the meat. I sliced it across the grain, but didn't put any extra BBQ sauce on at the end, preferring to leave that to the taste of those I was serving it to. Now, that I have a brisket recipe that turned out RIGHT for once (LOL), this will be my go-to one! Thanks, Scott and Taste of Home! :-)"

MY REVIEW
Reviewed Sep. 21, 2013

"I consider myself a home cook of intermediate level skill, but traditionally have shied away from large or expensive pieces of meat - thinking "Wow...if this comes out tough, I've wasted x amount of money." (And I don't like wasting money. LOL) So, when I found a good deal on a small 4 lb. brisket, I find this recipe on TasteofHome and thought I'd give it a try. WOWZUMS! I marinated the meat (fat side up) for 24 hours, then cooked it on 325 for the 1st 3 hours, turning it down to 225-250 for the next 5 hours. Basting, occasionally. Came out fork tender with a nice flavorful "crust. I didn't add any BBQ sauce AFTER it was done, preferring to leave this to the tastes of those who I served it to. This will be my go-to recipe! Thanks, Scott! ;-)"

MY REVIEW
wmt
Reviewed Jan. 18, 2012

"I use a different BBQ sauce, but the marinade and flavor is absolutely fantastic."

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