Breezy Barbeque Brisket

With as many kosher brisket recipes as there are Jewish mothers, why do I need to also have mine on The Kosher Channel? Well, to answer a question with a question: what's a kosher cooking website anyway, if it doesn't have a brisket recipe?

Mine is called "breezy" because it's so easy, and it's a barbecue flavor because I'm from Georgia and I'll always have a bit of the south in me-just like the Coca-Cola in this sauce! The Coke tenderizes the meat and its sweetness balances the smoky flavor nicely.

Similarly, your family needs a measure of tenderness to get though the struggles of life. King Solomon (Proverbs 1:8) told children to "Never abandon the Torah of your mother." A mother's love and tenderness creates the nurturing atmosphere necessary in the home. This is the foundation that brings our children close to Hashem and open to the words of His Torah. Every mother knows this, and we each have our own special recipe.

5-7 pounds beef brisket

1 tablespoon celery salt

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon salt

2 teaspoons liquid smoke

2 teaspoons black pepper

1 (16 ounce) bottle plain barbecue sauce

1 (12 ounce) can cola

1. Preheat oven to 400 degrees.

2. Place two layers of large heavy duty aluminum foil on a baking pan. Center beef on foil, there should be a border of several inches of foil uncovered by beef.

3. Combine remaining ingredients in a large measuring cup and pour over meat. Cover with another double layer of heavy duty foil, fold edges together twice to create a tight seal. May be refrigerated for up to two days until ready to proceed.

4. Place pan in preheated oven for 30 minutes. Lower heat to 250 degrees and cook for 6 1/2 to 7 hours.

5. Remove from oven and refrigerate. When completely cooled, remove from pan to a cutting board and using a sharp, non-serrated knife, cut slices of desired width-always against the grain.

6. Serve with warmed pan juices.