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Easy Pot Roast Brisket

Posted by Mary M. on September 10, 2013

Easy Pot Roast Brisket

In honor of Yum Kippur and in preparation for the impending feast, we are highlighting a simple and tasty pot roast brisket recipe. If you didn't already love your cans of Coke enough, you'll soon discover that Coke and chili sauce make one incredible pot roast! If you want, you can even add a few tablespoons of flour to the residual juices and sauce to make a delicious gravy.


PREP TIME: 5 minutes
COOK TIME: 3 to 4 hours
RECOMMENDED PELLETS: Hickory, Oak or Pecan
: 6


1 can Coke
1 bottle Heinz Chili Sauce
1 package dry onion soup mix
4-lb. brisket flat


Mix the Coke, Heinz chili sauce (you can find it in the condiment aisle of the grocery store) and dry onion soup mix in a bowl.

You'll want to trim the fat on the brisket, leaving only about 1/4 inch on top. Put the brisket into a large baking pan and pour the Coke-chili sauce mixture over top. (If you use a larger piece of brisket, or the whole brisket you may need to double the sauce mixture.)

Easy Pot Roast Brisket

Tightly cover the pan with aluminum foil.

Start the Traeger on Smoke with the lid open until the fire is established, 4 to 5 minutes. Close the lid and preheat the Traeger to 300 degrees F for about 10 to 15 minutes.

Put the pan of brisket on the grill and cook for 3 to 4 hours or until the brisket is tender. (Stick a fork in it and when it twists with little effort, it's ready!)

Easy Pot Roast Brisket

Let the brisket rest, covered in its juices for 30 minutes to an hour before you slice her up and serve.

Easy Pot Roast Brisket


9/13/2013 4:29:18 PM #

What is the ideal internal temp? Also how big if a brisket are using in this recipe? Thanks!

cjpert United States

9/13/2013 10:54:43 PM #


ai1rob United States

9/16/2013 9:21:26 PM #

to get a more smoky Traeger flavor, put it on the traeger without the pan on smoke for an hour first, then put it in the pan with the sauce to finish. for this recipe like using just the flat.

hglide@charter.net United States

12/22/2013 7:34:45 AM #

Looks like a great way to speed the cooking without a lot of work too.
Is brisket this way melt in your mouth tender?  Can you make it ahead, refrigerate and then reheat?
If it is sealed, how do you get it to have the charcoal look?  Thank you for your help.  I am very new to this.

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