Coca Cola Brisket

This Coca Cola brisket is unbelievably easy to make. Just toss it and the marinade in the oven or the slow cooker, forget about them for a while and come back later for a heartachingly tender braised brisket. You’re welcome. 

A plate of shredded Coca-Cola brisket with a fork resting in the meat.

This heartachingly tender Coca Cola brisket recipe, a Southern classic, draws on just four ingredients—including, natch, a can of Coca Cola. We can assure you that we’re hearing from everyone that the braised brisket that results is way more than the sum of its parts. Although we’ve witnessed about as many different ways to tweak this as there are cooks who’ve made it. Some folks first coat the beef with a dry rub. Or swap ketchup or barbecue sauce for the chili sauce. Others toss a heap of sliced onions in the pan. Or strew chopped carrots, potatoes, or sweet potatoes around the brisket. Many first marinate the brisket overnight in a couple cans of Coke before draining and proceeding with a new can of Coke. Lots slather the final roast with barbecue sauce and return it to the oven, uncovered, for a few minutes. We could go on. That said, while you’re welcome to make this recipe your own, many folks—including our recipe testers whose comments are found below—are quite fond of it simply as is. Originally published March 26, 2012.Renee Schettler Rossi

*Kosher-For-Passover Coke

If you’re being observant for Passover, you’ll want to be mindful of seeking out kosher-for-Passover Coke. But we bet you already knew that.

Coca Cola Brisket

  • Quick Glance
  • (18)
  • 15 M
  • 3 H, 25 M
  • Serves 8 to 12
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Special Equipment: Faith and a slow cooker


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To make the Coca Cola Brisket in your slow cooker, see the Slow Cooker Variation below.

To make the Coca Cola Brisket on the stovetop, preheat the oven to 325°F (160°C).

Pat the brisket dry with paper towels. Place the brisket in a nonreactive roasting pan or a glass baking dish just large enough to snugly fit the brisket.

Mix the Coke, chili sauce, and dried onion soup mix in a bowl and pour it over the brisket. Cover the baking dish or roasting pan tightly with aluminum foil. Roast the brisket until tender, about 30 minutes per pound (so figure 2 to 3 hours total, depending on the size of your brisket).

Transfer the brisket to a cutting board and let it rest for at least 10 minutes. Meanwhile, skim the fat from the surface of the pan juices and discard. Pour the defatted pan juices into a gravy boat or, if a thicker consistency is desired, pour the juices into a saucepan and simmer until reduced slightly.

Trim any visible fat from the brisket, then thinly slice it against the grain. Pile the slices of brisket on a platter and pass the warm pan juices on the side.

Print RecipeBuy the The SFA Community Cookbook cookbook

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    Slow Cooker Variation

    • This four-ingredient braised brisket recipe just got even simpler. Place the brisket in the slow cooker. Combine the remaining ingredients and pour over the brisket. Cook on low for 9 hours. Transfer the meat to a cutting board to rest. Skim any fat from the surface of the sauce. If a thicker sauce is desired, pour the sauce into a saucepan and simmer until reduced to the desired consistency. Slice or shred the brisket and serve with the sauce.

      [Editor’s Note: Bear in mind, no two slow cookers are exactly alike, just as no two cooks are exactly alike. This slow-cooker approach worked really, really well for us, although if you have a different slow-cooker cooking technique you want to try by all means, do so. And, natch, we’d love if you’d share it with us in a comment below.] Curious to hear more about working magic with your slow cooker? Peruse our entire selection of slow cooker recipes.

    Recipe Testers Reviews

    Until I bought the ingredients for this Coca Cola brisket recipe, I'd never bought a packet of onion soup mix in my entire life. This recipe seemed so improbable. It's one of those things I just never would have made if it hadn’t been sent to me to test. But there it was, and it seemed like it would be easy, if nothing else. I was really surprised that this turned out to be a solid brisket recipe. In the finished dish, I could not discern the Coke, the chili sauce, or the soup mix. Thank goodness. I ended up with a tender brisket in a mysterious, savory sauce. When I took the brisket out, I let it rest for a few minutes, and I put all the liquid into a gravy separator. I used the degreased liquid as a sauce to spoon over the brisket. It was thin, but tasty. This is one of those recipes that challenges all your assumptions about what can make good food. We’re told to avoid processed food, eat with the seasons, and so on, and that is, for the most part, what I do. Coke and soup mix are season-less and as processed as you can get. But don’t let that scare you away. Your guests will never know.

    This Coca Cola brisket is an easy, delicious summer or winter dish that will end up as a great do-over in sandwiches or cold off the plate. One bowl to mix it all up, then into the oven it goes. I did line the baking dish with the foil so there was no clean-up. After it was done, I ran the brisket under the broiler to crisp up the fat layer that I hadn't trimmed off, per the instructions. I put it in the pan fat side up with a scattering of chopped green onion that a friendly neighbor had delivered fresh from her garden. I reduced the liquid by half and passed it at the table for those who wanted some sauce. I found that it added a dimension that’s different from the usual brisket marinades I’m accustomed to eating.

    This Coca Cola brisket recipe really could not be any simpler—unless you make it in a slow cooker. After placing the brisket in my 6-quart slow cooker, I poured the sauce over the meat and set the cooker to low. Nine hours later, I had fork-tender, pull-apart brisket complete with sauce. While the meat rested, I skimmed the fat from the surface of the pan juice and poured the sauce into a saucepan. I then simmered it for 15 minutes, and it reduced nicely. I pulled the beef apart and added it to the sauce. It was slightly sweet with a savory depth that was amazingly delicious. We ate the leftovers in sandwiches the next day, and they were marvelous. This is perfect for dinner after a long workday, a game day party, or any occasion. Truly a spectacular and simple dish!


    #leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


      1. Good question, christine. Our readers have had success using smaller pieces of brisket, and with halving the ingredients. Just make sure that the meat is snugly contained in its baking dish so that the sauce isn’t spread too thin.

        1. I would be doing it in the slow cooker, so just wondering if I should keep the ingredients the same? I have a smaller slow cooker and a large one, don’t want to make a mistake in trying this, my meat would be roughly 1kg in weight, thank you,

          1. christine, if you’ve got a slow cooker that’s somewhere between 4 and 6 quarts in size, it should be fine with half the marinade ingredients.

    1. This recipe looks fantastic and I want to try it as soon as possible! Am I correct when I say that the Coca Cola that should be used is regular Coke and not diet or sugar-free soda? It appears that the sugar is needed here. Thank you.

      1. Camille, you are correct! You’ll definitely want to use the regular Coca Cola here.

    2. First time making anything from leitesculinaria. I tried this recipe for Passover dinner and used the slow cooker directions. It was extremely easy to make. Instead of chili sauce I used ketchup and a few healthy squirts of sriracha sauce. I would make this again!

      1. Ryan, that’s a kickass pic! I hope you’ll come back to LC again and again. We have hundreds of thousands of LCers around the world–welcome to the club! Oh, and good call on the mix of ketchup and sriracha. I’m adding that to the ingredients list as an option.

    3. I made this recipe with a slight difference in the recipe.

      When the slow cooker was done, I strained the leftover liquid into a shake tumbler and put it in the fridge whilst the brisket caramelized.

      When the liquid formed a fatty disc on top, I discarded the fat and reduced the liquid in a small saucepan until it thickened into a jus.

      This sauce complemented the brisket significantly.


      1. be:ky, we haven’t tried it with diet Coke or diet Dr. Pepper. We confess we’re partial to real ingredients, even if that means a modicum of sugar, although we understand some people need to avoid it. It should work perfectly fine. If you try it, kindly let us know…

    4. Can you make this cola brisket in the slow cooker on high setting instead of low? I would use a 3-31/2 lb brisket with potatoes and carrots. How long do I cook it on high? Or is it better on low? Thank you.

      1. Hi Marsha, this recipe really benefits from that long slow heat. That being said, in most cases if a recipe calls for more than 6 hours at low, you should be able to convert it to a higher setting.

    5. This is the recipe that my aunt made for years and is being carried on by several family members. No matter how many different recipes I’ve tried, I always return to this. I have 2 variations: I thinly slice (using my food processor) 2 large sweet onions and place them on top of the meat before pouring the sauce on top. They practically disintegrate during cooking and help to thicken the gravy. I also make this at least a couple of days before serving. After roasting the meat for 3 hours, I take the pan out of the oven and let it cool. I put the whole pan in the fridge overnight, allowing the meat to reabsorb some of the juices. When I take it from the fridge, the fat will have hardened on top of the gravy and will be easy to remove. I then slice the meat, put it back in the pan and pour the gravy over it. At this point, I either put it back in the oven for another hour or two or freeze it.

    6. Made this tonight for Easter dinner. First time making a brisket. I cooked a 3 lb brisket for 4 hours and it came out delicious! Definitely a recipe I will make again.

      1. Magnificent, Stacie! Thank you so much for taking the time to let us know! All of us here love to hear when a reader loves a recipe as much as we do. Looking forward to hearing which recipe on the site you try next…

    7. I would love to try this recipe, but wondering if it would work with another cut of meat. I bought a minute roast which has the vein running through the center of the entire roast. It typically requires a “low and slow” type of cooking, so I’m thinking this could work out. Your thoughts?

        1. THIS ROAST IS AWESOME!!!! So I made this recipe using the minute roast. I cooked it in the slow cooker for 9 hours. I used all kosher for Passover (KFP) ingredients. The only change I made was using 1/2 cup ketchup and 1/2 cup duck sauce since I couldn’t find KFP chili sauce and I didn’t want straight up ketchup. It is absolutely soft, melt in your mouth, perfect texture with a fabulous sweet/sour flavor I could never achieve with any other recipe! Thank you!

          Three slices of Coca Cola brisket on a plate with jus

    8. I made a slight adjustment to this. I soaked the brisket overnight in coke, then the next morning put about half the gravy/sauce mix over the brisket for about 4 hours. Smoked it over oak and plum wood for 5 hours. I then poured the remainder of gravy/sauce over the meat, wrapped and finished it off.

      My wife is not a fan of brisket and usually says I use pepper on everything. I was actually supposed to be doing a pork shoulder but I kind of steered her away to the brisket. I had found this the day before and was thinking how to change it up for the smoker. Well, I came home from work a week later and she said, “if I get a brisket tomorrow, will you do it the same way?”

    9. Hello, I have a question. I am in the United Kingdom, so I was wondering when you refer to chilli sauce, is it sweet chilli sauce or a sriracha sauce.

      Thanks for your help, assuming this thread is still open.

      1. Sandra, our threads are always open. We never close our comments. In the U.S. we mean a ketchup-like sauce, which contains tomato paste, some sort of sweetner, white vinegar, onion flakes, sweet chili powder, Worcestershire sauce, and spices. A favorite brand is Heinz.

    10. I have never made brisket before, and I just realized that I bought corned beef brisket instead of regular brisket. Can I still use this recipe? If so, do I need to do anything to the corned brisket to make this recipe?

      1. Hi Maria, corned beef is quite different than a regular brisket. It has been cured in a brine with “corn” sized grains of salt and it cooks and taste differently than a regular beef brisket. The following recipe shows the steps and ingredients in the brining process, as well as how to cook the final product. I can honestly say that I’ve never used a corned beef brisket in a coca cola brisket recipe, so I cannot speak to the results. It potentially could be saltier, cook more quickly and be texturally different. I have however used a corned beef brisket when making my family’s recipe for ropa vieja and it worked perfectly and produced a beautifully tender brisket. If you decide to try this recipe, I might be inclined to use a dried soup with a low salt content.

    11. I’ve made my 3-ingredient root beer pulled pork in my Crock pot many times! I cannot wait to try this recipe, and I believe I will make it to have something different for Easter dinner this year! Thanks for the inspiration!!

        1. I used a brisket flat that was just shy of 5 lbs., cut into two 3-lb. pieces. I tried to keep the overlap to a minimum. 12 oz. Coke, 12 oz. Heinz Chili Sauce, and 2 envelopes of Lipton Onion Soup Mix. Instant pot set on Manual – High pressure for 60 minutes, natural pressure release.

          Wonderfully tender and beefy. There was enough sauce to serve over mashed potatoes and the brisket with enough remaining to save for another use this week. Because I trimmed off most of the visible fat before cooking, the sauce didn’t need de-fatting. I’m going to thicken the remaining sauce and serve it over meatloaf.


          My wife, who doesn’t like brisket, enjoyed this.

    12. Thank you for all of the good words about this recipe. I wanted to try something new for Christmas Eve dinner, and decided on brisket, though its something I’ve never made. While at the grocery store, another customer was at the meat counter buying brisket and i asked her how to cook it. She shared this exact recipe (cola, chili sauce, soup mix) and said it has been her family tradition for Hanukkah – Christmas dinner forever! Keeping my fingers crossed that our crowd loves it too!

      Any recommendations for other menu items with the brisket?

      1. I love how serendipity determined your Christmas Eve dinner, Debbie! I would most definitely make mashed potatoes to go with the brisket. However you like them—mashed or smashed, russets or Yukon Golds, plain or gilded with roasted garlic. But definitely make mashed potatoes on the side. And then it may be nice to have something with a touch of acidity or bitterness to contrast with all the richness. Perhaps some roast carrots? Or if you’re a salad sorta family then I’d go with this lovely endive salad. Merry Christmas!

      1. Hi Jeff, you sure can! I would add them at the beginning of the cooking process so they can absorb the meaty goodness.

    13. I was skeptical…but WOW! I followed some of the directions from others posters. I left the fat cap and broiled it to crisp it. I defatted the sauce, boiled it down, and thickened it just a bit. Made a 6 1/2 pound brisket and made 1 1/2 the amount of sauce. Served it with mashed potatoes and this was a HUGE hit with the whole family. Thank you, thank you, thank you!!!

      1. Barb, we hadn’t heard of using barbecue sauce when we tested this recipe so we can’t say if it works or not, but I asked some trusted home cooks I know if they’ve ever heard or tried of that and will let you know if I hear anything back that could be of use. In the meantime, if anyone else reading this has any information to share, we’re all ears!

    14. I have never made brisket before and I want to do this in my slow cooker. Fat side up or down? I don’t see that anywhere. Thanks!

            1. I made this recipe exactly as given and it was fabulous! I wasn’t sure how the combination of flavors would be but they absolutely complement each other. My son, who at 25 is still incredibly picky, loved it! Thanks so much for the great recipe.

              1. You’re very welcome, Regina! Love to hear that your family likes the recipe. It’s a definite crowd pleaser. Looking forward to hearing which recipe on the site you try next…

    15. I’m planning on trying this recipe for Mother’s day; however, I’m going to try it in a pressure cooker. Any ideas on how I should adjust times for this? I’ll post how it goes after Sunday.

      1. Robert, excellent choice in recipes and excellent question. I’ve shared your query with a pressure-cooking expert I know and one of us will be back in touch with you very shortly.

      2. Robert, while I don’t have a brisket recipe in my pressure cooker book, the America’s Test Kitchen book suggests 90 minutes on high pressure with natural release, which seems right to me. In general their times are pretty accurate. If you’ve used a pressure cooker, you know that there’s no evaporation, so you can start with much less liquid than you would for the oven version. Hope that helps!

    16. I have made this recipe before but always used aluminum foil tightly wrapped (didn’t want to lose a drop of the sauce!) and baked it. If I put it in the slow cooker, will it still have the same amount of sauce as when I baked it? And will I be able to lift it out to slice? I always make this recipe 2 days ahead so the flavors can meld together.

      1. Karen, not to fear, we’ve made it many times in the slow cooker and it will turn out just as spectacularly as it does in the oven. Yes, you will have an ample amount of sauce in the slow cooker. And yes, the brisket will come out in a single hunk, just be certain to keep an eye on the timing and don’t be timid about sliding off the lid of the slow cooker and nudging the brisket with a fork now and then just to keep an eye on it.

        1. Thanks Renee. I’m going to try my slow cooker this year for Passover! One more question: how would I adjust the timing on the brisket based on size? I don’t know what size I’ll get (depends what I find at the store) so was curious on your best estimates so I don’t under or overcook it. And thanks, you also read my mind about lifting the lid (a big no-no) and checking on it.

          1. Hey Karen, good for you on giving the slow cooker a go! In terms of the sauce, because the lid fits snugly on a slow cooker, there is no evaporation, so you may actually end up with more sauce than you have in the past when you made the brisket in the oven. If that happens, you can always pour the sauce into a saucepan and simmer it, uncovered, until it’s reduced to the desired consistency. Be careful to not season the sauce with salt and pepper until after you reduce it, otherwise the seasoning, too, will be concentrated. As for the timing on the brisket, the heat is so low in the slow cooker that you don’t have to worry about overcooking it as much as if you were doing it in the oven. If you end up with a brisket that’s closer to 4 pounds, I would start to occasionally check it at 6 1/2 hours although I really don’t think it’s going to be anywhere near done until more like 7 1/2 hours at least. If you end up with a 6 pounder, then I wouldn’t check it until at least 8 hours. Best of luck and kindly let us know how it goes! Oh, and you know, we have other slow cooker recipes on the site, yes? In case you ever need them, you’ll find them here.

            1. Well the brisket came out WONDERFUL from the slow cooker. And, to experiment, I recently cooked country style pork ribs in the slow cooker with the same ‘sauce’ ingredients and these too came out amazing! The combination of flavors is just ideal whether it’s for beef or pork!

              1. That’s MAGNIFICENT to hear, Karen! Thank you so much for taking the time to let us know! Am so pleased that this recipe has served you so well. And I love your spirit of innovation and that you used the sauce on ribs, too. Brilliant.

                1. Based on Karen’s comment, I tried it on country ribs, too, in the slow cooker. I can attest that it came out delicious. Very tender and flavorful. The sauce is mysterious alchemy.

                  I also like how YOU said not to be timid to slide the lid off and test how something is cooking in the crockpot. So many times I read, “OMG, don’t do it, the world will end, the dead will rise, cats and dogs living together, and your food will become garbage!” You shouldn’t lift the lid very much, but once isn’t going to ruin everything. It is possible to overcook and undercook in a crockpot.

                  1. Lovely to know the ribs came out terrifically, Jim! Thanks so much for letting us know. And I am smiling at your response about sneaking the lid off from time to time. Love the way you expressed that! Clearly you and I are kindred souls.

    17. This was amazing!!! The smell was something horrendous in the beginning hours of slow cooking this, but it was well worth it!! Easily one of the best things I have made in my crock pot ever! Thanks!

    18. I’ve got this in the crockpot right now, possibly starting a new Christmas tradition! Have to say, mixing up the onion soup and Coke was…alarming. Without all the strong testimonials, I would be worried about wasting the biggest chunk of meat I have bought in months. But you all are totally convincing! I believe! :)

    19. Hi. We’re from Adelaide, Australia, and were looking for a different brisket recipe & came upon this one. It didn’t look too good in prep but now it’s cooked it’s absolutely amazing!!

    20. I used 1/2 ketchup and 1/2 gochujang, threw in an extra onion and whoa, deliciousness!! I ended up cooking the meat over 9 hours but it didn’t matter, it’s pull-apart tender. You really can’t go wrong with brisket, right? Great recipe!

      1. Niiiiiiiice, Sara! And while no, you really can’t go wrong with brisket, there are definitely gradations of just how well you can go, and sounds like yours ranks among the upper echelon. Lovely work! Thanks for sharing…!

    21. I have used a 12-ounce can diet Dr. Pepper and 1 cup ketchup over 4 chicken breasts. So good. I also used reduced sugar in the recipe and didn’t miss it. Try it.

      1. Hi Elliebelle, we haven’t tried it with Diet Coke but perhaps one of our readers may have made this substitution. Anyone?

      2. coke not only tenderizes but the sugar carmelizing is an important part of the recipe – diet does not work for this!

      1. Swell, Stacey! Funny how recipes have the ability to conjure so many memories, isn’t it? So tell us, were there certain occasions when she would always make this? Or just whenever?

    22. Before I tried to make this brisket I was a terrible cook. I had zero confidence and I was intimidated by cooking. I love brisket and the holidays were coming. I wanted to do something special for my family. I Googled this recipe, made it, and it was a HUGE success. My family could not get enough. It was gone in minutes! They were so impressed! This recipe opened the doors for me. I am now a much better cook and I have discovered a love for cooking. THANK YOU for this recipe! I used the chili sauce and when the brisket was cooked I added some barbecue sauce and put it back in the oven for just two minutes. I 100% reccommend this brisket! Sooooooo goood!! And yes, the Coke and onion soup mix works !!

      1. Nina, we can ask for no better comment from a reader. Not ever. We’re thrilled to hear this and grateful that you shared it. As you’ve learned, the fault lies not necessarily in us, but in our recipes. Some are simply better, more tried-and-true, than others. That’s exactly why we test each and every recipe prior to posting it on the site—we realize it’s an investment of your time, your ingredients, your expectations, and, if you’re cooking for others, your reputation! We look forward to hearing what you decide to try next….

      1. Made the brisket last night for dinner, and my husband and I almost devoured it. Since we’re empty nesters, I bought a 4 1/2-pound brisket. Considering how much we enjoyed it, I don’t think we’ll get more than one more meal out of it! I served it with roasted potatoes and steamed broccoli. John called it a Mad Men dinner—especially when paired with a Manhattan. With the exception of using Trader Joe’s Cola instead of Coke, I followed the recipe verbatim. I can’t wait to make it for friends, but I don’t think that I will tell them the ingredients until after they’ve tasted it. I found myself hesitant to take the first bite. And then the first few bites were spent trying to discern the different flavors and their influence. Too distracting for me. I recommend this recipe for those looking for a true comfort meal during a Midwestern winter!

        1. Terrific to hear, Jessica! Although I dare say, though you’re correct in that this is perfect for winter, we’ve found ourselves craving it spring, summer, and fall, too…curious to learn if you’ll feel the same. Many thanks for letting us know.

      1. Using Diet Coke in the sauce will taste awful when heated. The artificial sweetener will degrade into a bitter/sour taste.

    23. I have to say I was a big doubter when it came to this recipe. It just seemed too odd to work. But it did–exactly as promised. Go figure. We used ketchup instead of chili sauce, which I will change the next time. It was a bit to sweet for me, but The One and our guests absolutely, 100% loved it.

    24. Ok, I just made this yesterday. I only had a 1.6 lb piece of brisket so I made half the sauce mix and only used about 75% of that. At first I was really turned off by the smell of the gravy/sauce mix (Coke, onion soup mix and chili sauce). I thought it would be a disaster, but since it was a small cut of meat, not too painful. Well, I’m now eating this brisket every chance I get. Wow! This is great stuff. I have made brisket other ways, with more prep/ingredients, but this is the one I will go to.

      Chunks of this will be good in a faux chow fun recipe that I do – beef, onions, oyster sauce & tamari, shiitake mushrooms, all together with rice noodles. Yummy. I also think this will be good in soft tacos etc.

      Of course, this all depends on me not eating all of it before it can be used for other dishes. I’ll do a much bigger brisket next time so I can freeze some.


      And Sherry, those were exactly the brands I used! :-}

    25. My aunt has forever cooked her brisket exactly like this – sooo good! Of course the cola, chili sauce and dried onion soup mix were always by Coca-Cola, Heinz and Lipton. “Never cook with diet soda or you’ll get garbage!” she would always say. Once in a while she’d substitute Dr Pepper and it was just as good. The brisket was made the night before so it would cool in the fridge, and for all the fat to float to the top which was scraped off the next day before slicing it and then rewarming it in the remaining sauce for sandwiches made with bakery dinner rolls. Again, sooo good! I’ve never cooked a brisket any other way and never will – why?


    26. I have a similar recipe that I’ve been making for years–it’s become such a tradition that my family won’t hear of trying a new one! My recipe: Take one packet of onion soup mix, mix it with one can of whole berry cranberry sauce and half a can of water, pour over brisket, cover the baking pan tightly with foil and bake at 325 for 3+ hours, depending on the size of the brisket, until very tender.

      Sounds awful, but it’s amazing!!

      1. WOW Carin.

        I love the sound of the cranberry sauce mixed with the onion soup mix, Mmmmmmmmmm. I’m going to make it and let everyone know how it turns out. You wrote this in march 2012, it is now january 2017…

        Thanks for the inspiration,

        Sgt. B

    27. I’ll have to try this. I remember eating Coke A Cola BBQ Baked Chicken as a kid at church functions as this was our great Soprano Opera Like Singer in the choirs favorite pot luck item to bring to church functions. My mom got the recipe from her finally after asking numerous times. She started making it at home. The whole family loved it, even Dad, who didn’t like to eat poultry, since he had to kill them as a young boy for his mom’s home business. When my mom passed away it was one of the recipes I was going to grab from her recipe box. Alas, time had faded the ink so badly I couldn’t read it, as well as most of her recipes. I kick myself sometimes for not copying her recipes when I was younger.

      1. I can’t help wanting to let you know that brisket is actually beef…were you thinking it is actually some kind of chicken or am I not understanding your reference? I also have missed out on recipes from my grandmothers and mother…we just don’t think when we are younger!!

        1. I think Lauralee is hoping someone may have a recipe similar to this brisket recipe, but for beef. Anyone? And Carol S, yes, it’s so sad to miss out, if only we knew then what we know now….

        2. Thank you Carol S. Yes I know brisket is beef. I was happy to see this Coca Cola Brisket recipe, just hoping someone had the BBQ Coca Cola Chicken recipe out there since my mom’s recipe cards had faded so badly I couldn’t read them. Thanks though for the reply.

          1. 1 Cup brown sugar
            1 Can regular Coca-Cola
            2 medium onions, chopped
            2 Cloves garlic, minced
            2 Tablespoons soy sauce (a Japanese sauce) salt and pepper to taste
            2 ½ Pounds chicken wings or ribs


            In a large casserole, combine the brown sugar, Coca-Cola, onions, garlic, soy sauce, salt and pepper. Stir until mixed. Place chicken wings or ribs in sauce mixture. Bake at 350 degrees for 2 hours. To thicken sauce, mix in a cornstarch mixture.

            Delicious served with rice.

      2. Here’s a recipe for Lauralee that I found online. I haven’t tried it myself.

        Chicken breasts or pieces
        1 c. Coca Cola
        1 c. barbecue sauce
        Salt and pepper to taste

        Skin chicken; arrange skillet. Pour coca cola and barbecue sauce over chicken. Let come to a rolling boil; lower heat and simmer for 1 hour.

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