We tried this Pioneer Woman recipe for Rosh Hashanah: http://thepioneerwoman.com/cooking/passover-brisket-i-think/ For our 5 lb brisket, we combined 20 oz Ketchung Signature Sauce (an artisanal ketchup with Korean flavors available at http://www.ketchung.com), a packet of onion soup mix, and 1 cup of water. After poking holes in the brisket with a metal skewer, we poured the marinade over the brisket and let refrigerate overnight. We then oven-roasted it in a foil-covered roasting pan at 275 for 5 hours, then raised the temperature to 325 for an additional 1 ½ hours (we did this in order to roast some root vegetables on another rack). (Sept. 2016)
Note: We also have used 20 oz Sweet Baby Ray’s Award-Winning Barbeque Sauce instead of Ketchung.
Cooking Adventures 