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
- 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
- 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. Yield: 6-8 servings.
Originally published as Scott's Beef Brisket in Taste of Home August/September 1996, p25
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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