Smoked Brisket Recipe With Coke

Coca Cola Brisket Leite's Culinaria

WEBMar 26, 2012 · Mix the Coke, chili sauce, and dried onion soup mix in a bowl and pour it over the brisket. Cover the baking dish or roasting pan …

Rating: 4.8/5(76)
1. To make the Coca Cola Brisket in your slow cooker, see the Slow Cooker Variation below. To make the Coca Cola Brisket on the stovetop, preheat the oven to 325°F (160°C).
2. Pat the brisket dry with paper towels. Place the brisket in a nonreactive roasting pan or a glass baking dish just large enough to snugly fit the brisket.
3. Mix the Coke, chili sauce, and dried onion soup mix in a bowl and pour it over the brisket. Cover the baking dish or roasting pan tightly with aluminum foil. Roast the brisket until tender, about 30 minutes per pound (so figure 2 to 3 hours total, depending on the size of your brisket).
4. Transfer the brisket to a cutting board and let it rest for at least 10 minutes. Meanwhile, skim the fat from the surface of the pan juices and discard. Pour the defatted pan juices into a gravy boat or, if a thicker consistency is desired, pour the juices into a saucepan and simmer until reduced slightly.

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Crock Pot Brisket with Coca Cola BBQ Sauce Cooking …

WEBMar 25, 2022 · Step 4: Pour cola into the pan so it reaches half-way up the brisket. Pour in your favorite BBQ Sauce. Place the insert into the crock …

1. If you have a removable stove top slow cooker insert, heat the insert over medium high heat. Add 3 tablespoons vegetable oil. When oil is hot, sear brisket on both sides until browned. Remove to a plate and add slices onions. Cook onions for about 3 minutes, stirring often. Add brisket back into the pot and on top of onions.
2. All all remaining ingredients to the crock pot.
3. You won't need all of the cola but the meat needs to be almost completely submerged by the cola. Slow cook 8 hours or until brisket is fork tender.
4. When the meat is done, remove to a large cutting board and slice against the grain, then shred.

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Texas Style Smoked Beef Brisket Hey Grill, Hey

WEBJun 11, 2019 · Close the lid and smoke until and internal thermometer reads 165 degrees F (usually takes around 8 hours). On a large work …

1. Store your brisket in the refrigerator until you are ready to start trimming. Cold briskets are much easier to work with. Flip your brisket over so the point end is underneath. Remove any silver skin or excess fat from the flat muscle. Trim down the large crescent moon shaped fat section until it is a smooth transition between the point and the flat. Trim and excessive or loose meat and fat from the point. Square the edges and ends of the flat. Flip the brisket over and trim the top fat cap to about 1/4 of an inch thickness across the surface of the brisket.
2. In a mixing bowl or empty spice container, mix the salt, pepper, and garlic. Share over the brisket to evenly distribute the spices on all sides.
3. Preheat your smoker to 225 degrees F using indirect heat and hardwood smoke. Place the brisket on the smoker with the point end facing your main heat source. This is a thicker part of the brisket and it can handle the additional heat. Close the lid and smoke until and internal thermometer reads 165 degrees F (usually takes around 8 hours).
4. On a large work surface, roll out a big piece of butcher paper (or foil) and center your brisket in the middle. Wrap the brisket by folding edge over edge, creating a leak proof seal all the way around. Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the paper wrap down tight.

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