A pan of beef brisket, just out of the oven.

Image via Wikipedia

Sweet or savory, traditional or modern, even lower-fat, there are many ways to fix brisket.  Here are a few submitted by our congregants. 

From Nadyne Weissman: I have not tried this recipe, so no guarantees, but it sounds intriguing.

Coke Brisket

by Norene Gilletz from          Source: Healthy Helpings/MealLeaniYumm!

Brisket is quite high in fat, so serve it on special occasions. Cola makes the meat very tender.


  • 3 onions, sliced
  • 4 1/2 to 5 lb. beef brisket, well-trimmed
  • 4 cloves garlic, crushed
  • Salt & pepper, to taste
  • 1 tsp. dried basil
  • 1 tbsp. paprika
  • 1/4 cup apricot jam
  • 2 tbsp. lemon juice
  • 1 cup diet cola


Spray a large roasting pan with non-stick spray. Place onions in pan; place brisket on top of onions. Rub meat on all sides with garlic, seasonings, jam and lemon juice. Pour cola over and around brisket. Marinate for an hour at room temperature or overnight in the refrigerator.

Preheat oven to 325°F. Cook covered. Allow 45 minutes per lb. as the cooking time, until meat is fork tender. Uncover meat for the last hour and baste it occasionally. Remove from oven and cool completely. Refrigerate overnight, if possible. Discard hardened fat which congeals on the surface. Slice brisket thinly across the grain, trimming away any fat. Reheat slices in the defatted pan juices.

Yield: 12 servings. Reheats and/or freezes well.

Nutritional Information: 293 calories per serving, 14.3 g fat (6.4 g saturated), 103 mg cholesterol, 33 g protein, 6 g carbohydrate, 84 mg sodium, 385 mg potassium, 3 mg iron, <1 g fiber, 19 mg calcium

Texas Brisket


  • 1 (5 to 6-pound) brisket, trimmed but left with a layer of fat about 1/4- inch thick
  • 6 tablespoons House Seasoning, recipe follows
  • 3 tablespoons chili powder
  • 1 1/2 teaspoons brown sugar
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne pepper
  • 6 cups hickory wood chips, soaked in water for 30 minutes


Rinse brisket thoroughly under cold water and pat dry with paper towels.

In a small bowl, mix together House Seasoning, chili powder, brown sugar, onion powder, oregano and cayenne. Rub brisket with the rub on all sides.

Follow directions on your grill/smoker for indirect grilling. Place the soaked chips into the chip box, or make a pouch with tin foil for the chips, then place pouch directly on the coals. Place brisket fat side up in a large disposable aluminum pan and place in the center of the grate and cover the grill.  Slow grill the brisket until tender and an instant-read thermometer inserted in the center of the meat reads about 190 degrees F, about 6 hours. Add coals and wood chips as necessary to maintain a constant temperature. Transfer the brisket to a cutting board to rest for about 10 minutes. Slice the brisket across the grain and serve.

House Seasoning: 1 cup salt; 1/4 cup black pepper; 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Breslauer Family Brisket with Onions (From Bruce’s sister-in-law Ardis)


  • 1 boneless beef brisket (about 4 pounds)
  • 1 tablespoon salt
  • ½ teaspoon groundpepper
  • 1tablespoon minced garlic
  • 3-4 onions sliced
  • 1 cup beef broth
  • 1 tablespoon cider vinegar


Preheat broiler. Broil brisket on broiler pan 10 minutes per side or until browned.

Reduce oven temperature to 350.   Place brisket, fat side up in a large roasting pan.  Sprinkle with salt, pepper and garlic. arrange onions on top.  Bake 1 hour.  Add broth and cover tightly with foil.  Reduce temperature to 300.  Bake 2 hours more or until tender.  Transfer brisket and 2/3s of the onions to a platter. Skim fat from pan juices.

In a blender, combine pan juices and remaining onions; process until smooth.  Add vinegar and stir well.  Serve with brisket.

Makes 12 servings.

NOTE:  I don’t always do the last part with the blender.  You can use the drippings to make your own gravy. Also, you can do ½ the recipe with 2 pounds of brisket; use fewer onions but use the same amount of everything else.
Editor’s Note: I googled Kosher brisket in gravy and came up with some interesting recipes from  I especially enjoyed reading about Arthur Schwartz’ mother’s search for the perfect brisket recipe.

Posted on September 17, 2011, in Ram's Horn, Recipe, September, 2011 and tagged , , , . Bookmark the permalink. 3 Comments.

  1. I disagree a little with with the best method for a Texas–style BBQ Brisket. Here is (most) of my method.

    Start with a whole packer-cut brisket, UNTRIMMED. The fat is necessary for the long smoking process. The fat cap basically makes this cut self-basting.

    Take the roast and marinate for at least 24 hours in a brine of your own concoction. It needs to be acidic, salty and sweet. What’s in my brine? Not going to tell. I use soy sauce and orange juice, but you can’t get the rest of it out of me.

    When you are ready to cook, take the roast out of the brine and air dry it for about an hour on a rack in the fridge. Then liberally coat it with a dry rub. You will need a LOT more than the 6TB discussed in the recipe above. What’s in my dry rub? Again, not going to tell you. About half of the rub is brown sugar, and another 25% is salt. The rest is UP TO YOU.

    Prepare your wood chips. The species of wood you use will have a lot of impact on the flavor of your meal. I like using pecan or hickory. Mesquite is better suited to poultry and fruit-bearing species like apple or orange are better for fish, IMHO.

    Smoke about 180 for 12 hours. Remove, let stand for 1/2 hours, and then slice about 1/8″ thick across the grain.

    Oh, by the way, your marinade? Save it and boil it down with tomato products to make a very nice BBQ sauce.

  2. The Breslaurs brisket recipe is similar to mine. I let the meat sit on the onions a few hours (or over night) before cooking to enhance the flavor . Helen

  1. Pingback: Coca Cola Brisket « Bubbling On The Stove

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