Directions

Place brisket in a large baking pan, fat side up. In bowl, mix chili sauce, dry soup mix and cola together. Gently stir. Pour over brisket. Cover pan with a double layer of foil and seal tightly. Bake approximately 4 hours at 325 F. Time varies according to size of brisket. Bake until meat is easily pierced with a fork. Cool; refrigerate overnight. The next day, skim fat off the top and trim fat off the brisket. Slice and put back in juice. Heat for 30 minutes at 350 F before serving. Can be served as main course or on hard rolls. Slice brisket thinly.

Larry Knowlton, Union Mills, Ind.