Directions:
- Preheat oven to 250°.
- Line roasting pan with enough aluminum foil to fully cover brisket (make sure the ends also have enough foil to keep the juices in the foil).
- Lay the brisket flat in the pan with the fat side up.
- Cover with soup mix.
- Combine cranberry sauce and bbq sauce until blended and pour over brisket.
- If using gingerbread cookies, pulverize in a food processor and spread over brisket.
- Seal brisket inside foil, tenting the top up slightly.
- Cook for 6-8 hours (can be done overnight). When fork slides into meat easily it is done.
- Pour sauce into a container and serve as gravy on the side. Let the brisket cool until warm.
- Shred with fork and place meat in a crock pot. One hour before serving, add 2 cups water and 1 cup sauce and turn crock pot to low heat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 281.69 Kcal (1179 kJ) | ||
| Calories from fat | 109.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.18g | 19% | |
|---|---|---|---|
| Cholesterol | 75.96mg | 25% | |
| Sodium | 737.56mg | 31% | |
| Potassium | 514.66mg | 11% | |
| Total Carbs | 20.19g | 7% | |
| Sugars | 12.43g | 50% | |
| Dietary Fiber | 0.7g | 3% | |
| Protein | 23.56g | 47% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 2.9mg | 16% | |
| Calcium | 34.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 180.63 Kcal (756 kJ) | ||
| Calories from fat | 70.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.81g | 19% | |
|---|---|---|---|
| Cholesterol | 48.71mg | 25% | |
| Sodium | 472.96mg | 31% | |
| Potassium | 330.02mg | 11% | |
| Total Carbs | 12.94g | 7% | |
| Sugars | 7.97g | 50% | |
| Dietary Fiber | 0.45g | 3% | |
| Protein | 15.11g | 47% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1.9mg | 16% | |
| Calcium | 22.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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