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Brisket is a holiday favorite in many Jewish homes. Feed your crowd and keep them happy with this sweet and tender beef brisket with smoky barbecue flavor.
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
3–4 pounds brisket
1 tablespoon Montreal steak seasoning
2 cups cola
2 tablespoons onion soup mix
1 tablespoon chopped dried or fresh rosemary
1/4 cup Gefen BBQ Sauce
1 tablespoon smoked paprika
2 large white onions, sliced
1 head of garlic, peeled
Preheat the oven to 325 degrees Fahrenheit.
Season your brisket on both sides with the Montreal steak seasoning.
Sear both sides of your meat on high heat until a dark crust forms.
Meanwhile, add the sliced onions to a nine- by 13-inch pan in a layer. Add the garlic cloves and half the rosemary on top.
Combine coke, onion soup mix, paprika, salt, pepper, and BBQ sauce in a small bowl.
Place the seared brisket on top of the bed of onions, garlic, and rosemary. Pour the sauce over the brisket and cover tightly with tin foil.
Bake the brisket for two and a half hours on 325 degrees.
Serve immediately, or cool and place in the freezer/fridge, and slice it before you heat it up to serve.
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Smoke d brisket I just bought a smoke gun. Can I use it with this recipe? Should I adjust the recipe in any way if i use it?would you recommend using cherrywood , maple/bourbon, apple or hickory? Thanks for your help