Ron Wilson

Ron Wilson

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Rita's Easy Brisket

Out of all the brisket recipes I have, this is the easiest and my family’s favorite.


For every 2-3 pounds beef brisket, use this amount of sauce. Over 3 pounds, double the sauce.


1 beef brisket, trimmed of some but not all of the fat, 2-3 pounds

1 bottle, 12 oz. chili sauce

1 pouch dry onion soup mix - I use Lipton’s

1 can regular Coke, 12 oz.


Preheat oven to 350. Place brisket in heavy pot which is ovenproof with a lid. I use my enameled cast iron Le Creuset pot.

Mix sauce, soup and coke together and pour this over brisket. Roast, covered, for 1 hour, then turn temperature down to 250 and roast, covered, anywhere from 3-5 hours depending upon how tender and “fall apart” you want the brisket to be.

You can skim the fat off the top and slice the meat and serve with the gravy right away or just put the whole thing in the frig after cooling to room

temperature. You can leave it in the pan, too. The fat will congeal to the to and you can simply lift it off. Reheat roast and gravy, slice against the grain if you can - it may be so tender that it’s already falling apart, serve with the gravy and enjoy.

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