I have made brisket several different ways -- with Coca-Cola, with a tomato-based sauce, with an onion-broth base, but I found my favorite recipe ever after a friend served it at a Hanukkah dinner. It's the Williams Sonoma Spiced Beef Brisket; it takes some advance preparation (letting it marinate in the spice rub for a couple of days) but it is so worth it in my opinion. I usually add an extra day in my planning so after it cooks I can slice it, let it cool in the sauce, and then skim the fat off before reheating and serving it. You can find the recipe here: http://www.williams-sonoma.com/recipe/spiced-beef-brisket.html
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