Night Night Brisket

In an oven pan that’s large enough to hold your brisket, lay the brisket fat side up. You want the fat juices to drain over the meat as they cook.

Quarter or halve the onion and place the sections in the corners of the pan.

Pour the cola over the brisket.

Pour the liquid smoke over the brisket. Note: If you like your brisket smokey, use the whole bottle. If you like it a little less smokey, use half and save the rest for next time.

Cover the pan with a tightly sealed layer of aluminum foil. Make sure the edges are sealed tightly.

Bake in a 200 degree oven for about 7 hours. I usually put mine in at midnight and it’s ready when I wake up. Who wants to eat brisket for breakfast? No one.

When done cooking, put the whole pan in the fridge so the fat can congeal. Remove the fat and discard.

When ready to serve, slice the brisket across the grain and serve with your favorite BBQ sauce.

I usually will “customize” the sauce by combining a cup of the brisket drippings with a store-bought BBQ sauce. It turns out beautifully.

Enjoy.