Coca Cola Brisket

8-10 servings servings Prep: 15 m Cook: 3 h 30 m Total: 3 h 45 m Intermediate
4.0/5 (1)
Brisket is a tough meat and requires special care in preparation to make it a tender and flavorful dish. This Coca-Cola brisket uses cola, chili sauce, and onion soup mix to create a sweet and tangy braising liquid that breaks down the tough fibers. After cooking the brisket to a high internal temperature, a resting period is required to allow the hot juices that have escaped during the cooking process to be reabsorbed into the brisket.

Ingredients

8-10 servings servings
  • 1 brisket 6 to 8 pounds
  • 1 (12 oz) can Coca Cola
  • 1 (12 oz) bottle chili sauce
  • 1 packet dried onion soup mix
  • 2 cups bar-b-que sauce any flavor
  • 1 tbsp garlic powder
  • 2 tsp onion powder

Step-by-Step Instructions

  1. Season the brisket with the garlic and onion powder. Mix cola, chili sauce and onion soup mix together in a bowl.
  2. Place brisket fat side up in a Dutch oven or 13x9x2 baking dish after lightly spraying with Pam or cooking spray.
  3. Pour the liquid mixture over brisket and cover tightly with lid or aluminum foil.
  4. Bake at 325°F for 30 minutes per pound, about 3 1/2 hours or until fork-tender. Alternative method - you may cook the brisket all day at 220°F for 7-8 hours. Pour barbecue sauce over the brisket in the last 30 minutes of baking.
  5. Remove from oven and let rest for 15-20 minutes before slicing. This allows the juices to redistribute throughout the meat.

Common Problems and Solutions

Q: How do I know when the brisket is done?

A: The brisket should be fork-tender, meaning a fork slides in easily with little resistance. Internal temperature should reach at least 190-205°F for the collagen to break down properly. If it's still tough, continue cooking.

Q: Should I trim the fat before or after cooking?

A: You can do either. Leaving the fat cap on during cooking adds flavor and moisture. If you leave it on, place the brisket fat side up so it bastes the meat as it renders. Trim excess fat after cooking if desired.

Q: Why is my brisket dry?

A: Brisket needs to cook low and slow to the right temperature (190-205°F). If you remove it too early or cook at too high a temperature, it will be tough and dry. Make sure it's covered tightly during cooking to retain moisture.

Tips and Techniques

Let the brisket rest for 15-20 minutes after removing from the oven before slicing. This allows the juices to redistribute. Always slice brisket against the grain for maximum tenderness. You can make this a day ahead - the flavor actually improves overnight in the refrigerator.

Ingredient Substitutions

  • Coca Cola: Dr. Pepper, root beer, or beef broth
  • chili sauce: ketchup mixed with a little hot sauce
  • dried onion soup mix: 1/4 cup dried minced onion, 2 tsp beef bouillon, 1/2 tsp onion powder, pinch of pepper
  • bar-b-que sauce: homemade Cajun BBQ sauce

Equipment Needed

  • Dutch oven or 13x9x2 inch baking dish with lid or aluminum foil
  • Meat thermometer (recommended)
  • Sharp slicing knife

Historical Context

While brisket is traditionally associated with Texas barbecue and Jewish cuisine, this Southern-style oven-braised version became popular in the mid-20th century when convenience ingredients like onion soup mix and Coca-Cola were pantry staples across the South.