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Atlanta Brisket

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Atlanta Brisket

Atlanta Brisket

amanda

Equipment

  • - Slow Cooker (Brisket Smoker): Ideal for slow cooking brisket

  • - Cast Iron Skillet: Great for searing brisket

  • - Meat Thermometer: Essential for checking internal temperature

  • - Smoker Box: Optional attachment for electric smokers

  • - Charcoal Grill with Smoke Box: Provides alternative cooking methods

  • - Digital Sous Vide Immersion Circulator: For precision low-temperature cooking

  • - Large Roasting Pan: Useful for oven preparation or circulation of heat

  • - Reversible Meat Tenderizer: Ensures even cooking and texture

  • - Aluminum Foil Sheets: Used for wrapping meat during certain stages

  • - Digital Meat Slicer: For slicing brisket into pulled pork sandwiches

Ingredients

  • 5 pounds fresh beef brisket, trimmed of excess fat

  • 2 bottles (16.5 ounces each) Coca-Cola (not Diet Coke)

  • 1 teaspoon kosher salt

  • 1 teaspoon freshly ground black pepper

  • 3 tablespoons vegetable oil

  • 2 cups Coca-Cola marinade, reserved from above

  • 1 envelope dry onion soup mix (from a 2-ounce package)

  • 1 can (8 ounces) salt-free tomato sauce

  • 1/2 cup tomato ketchup

  • 3 large yellow onions, halved lengthwise and each half sliced about 3/8 inch thick

  • 3 large whole bay leaves (preferably fresh)

Instructions

1

Instruction 1

1. Place brisket in large nonreactive roaster with snug-fitting lid (I used one measuring 15 1/2 inches long, 12 inches wide, and 4 inches deep). Pour Coca-Cola evenly over brisket, cover, and refrigerate 24 hours, turning brisket once or twice in Coca-Cola marinade.
2

Instruction 2

2. When ready to proceed, preheat oven to 325°F. Lift brisket from roaster and pat dry. Line large fine sieve with coffee filter and set over medium-size bowl. Pour in Coca-Cola marinade and let drip through.
3

Instruction 3

3. Rub brisket well on both sides with salt and pepper. Heat oil in very large (15-inch) heavy skillet about 1 minute over high heat until ripples appear on pan bottom. Add brisket and brown 3 to 4 minutes on each side. Return brisket to roaster, now rinsed and dried.
4

Instruction 4

4. For Gravy: Combine 2 cups filtered Coca-Cola marinade, soup mix, tomato sauce, and ketchup and pour over brisket. Scatter sliced onions on top and drop in bay leaves. Note: If you use fresh bay leaves, crinkle them a bit as you drop them into the roaster to release their flavor.
5

Instruction 5

5. Cover roaster, slide into lower third of oven, and braise brisket 4 hours. Check roaster at half time and if liquid seems skimpy—not likely—add a little more filtered Coca-Cola marinade, or beef broth, or water.
6

Instruction 6

6. Remove roaster from oven and set on trivet on counter. Remove lid and cool brisket at least 30 minutes to allow juices to settle and meat to firm up. Note: Some cooks bring the brisket to room temperature before serving. Discard bay leaves and remaining Coca-Cola marinade.
7

Instruction 7

7. To serve, lift brisket to cutting board and slice about 1/4 inch thick—across the grain and slightly on the bias. Overlap brisket slices on large platter and smother with pan gravy and onions. The best accompaniment? For me nothing beats a tart and creamy coleslaw.
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