Roasted Red Pepper Brisket

 
1 whole brisket, underside scored (3-4 lbs) 
1 can of Coke 
1 pkg. Dry Lipton Onion Soup Mix 
½ c Emily G’s Roasted Red Pepper Jam 
 
Preheat oven to 325°. Place brisket in roaster (scored side down, fat on top) and cover with Coke, onion soup mix and jam. Cover with foil and bake approximately 4 hours or until meat is fork-tender. Separate fat from sauce.  Let brisket cool 30 minutes before serving.  Thinly slice brisket against grain and serve with sauce.