Scott’s Beef Brisket
Total TimePrep: 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 barbecue sauce if desired.
Editor's NoteThis is a fresh beef brisket, not corned beef.
Nutrition Facts1 slice: 361 calories, 19g fat (10g saturated fat), 102mg cholesterol, 1165mg sodium, 8g carbohydrate (6g sugars, 1g fiber), 37g protein.
May 29, 2018
i followed the recipe exactly except the cooking it in the oven part. I cooked it out on my gas grill, following the cooking instructions in the recipe. Everyone was a naysayer in my house until i brought it in and sliced it up! Brisket turn out so moist, flavorful, falling apart! i will repeat this recipe definitely. Thank you so much!! It was a hit!
Mar 19, 2018
Jun 25, 2017
This brisket is easy to prepare and soooo tender.
Dec 11, 2016
Excellent recipe! Used this many, many times and has never failed me! Love it!
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! :-)
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! ;-)
Oct 13, 2012
No comment left
Jan 18, 2012
I use a different BBQ sauce, but the marinade and flavor is absolutely fantastic.
Nov 30, 2010
Oops! Fantastic! Award Winning for sure!
Nov 30, 2010
I am a Texas gal too! I used Scott's recipe x4 to make two 9.5 lbs. of trimmed brisket and it came out fabulous. It was so tender, moist and had a wonderful taste. I omited adding the BBQ sauce at the end, so as to allow my family and guests to choose whether they wanted sauce on their brisket or not. When the brisket was all sliced and ready to serve, I also realized I had so much of the juices from the meat in the pan, that I placed the juices in jars and froze it. I pull out these jars and add some of the juice to my barbecue sauce whenever I BBQ to give it extra flavor. Way to go Scott!