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Scott's Beef Brisket

 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
6-8 ServingsPrep: 15 min. + marinating Bake: 3 hours + standing


  • 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

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Scott's Beef Brisket (continued)

Directions (continued)

  • barbecue sauce if desired. Yield: 6-8 servings.
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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.