Best Coke Brisket Recipes

CROCK POT COKE BRISKET

Steps:

• Throw everything in your crock pot and cook all day!
• (Low for 10 hours).

'THINGS GO BETTER WITH COKE' BRISKET

Steps:

• Preheat oven to 350 F degrees.
• Place meat in a large roasting pan and cover with oil on all sides.
• Sprinkle on onions and celery.
• Season with salt, pepper and paprika.
• Place crushed garlic on top.
• Mix ketchup with hot water, onion soup powder and dry spaghetti mix to dissolve dry ingredients.
• Add cola and pour mixture over meat.
• Roast 2 1/2- 3 hours, covered with foil, opening to baste every 20-30 minutes.
• Serve sliced when done, or slice entire brisket and reheat in gravy next day (30 minutes in a 350 F. oven for extra tender slices).

THINGS GO BETTER WITH COKE BRISKET

Steps:

• Preheat oven to 350 degrees.
• Place meat in a large roasting pan and smear with oil on all 4 sides. Sprinkle with onion and celery.
• Season with salt, pepper, and paprika. Then place the minced garlic on top.
• Mix tomato paste with hot water, the onion soup mix, and the dry spaghetti mix to dissolve dry ingredients.
• Add Coca-Cola and bay leaf.
• Pour mixture over meat.
• Roast with foil cover at 350 degrees for 2.5-3 hours, basting every 20 to 30 minutes. Place cut carrots around the roast for the last 75 minutes of cooking.
• When meat is done, allow it to rest 30 minutes on the counter.
• Reduce oven temperature to 300 degrees. Slice the meat and return the slices to the pan with the gravy.
• Bake an additional 25 minutes to further tenderize the mear.
• You can also slice, refrigerate, and reheat the roast the next day. This, in fact, is recommended.

BRANDY'S COKE BRISKET

Steps:

• 1. Season meat with Salt/pepper and garlic. Place in roaster and mix coke and chili sauce together. Rub the onion soup over the meat. Pour coke mixture over meat. Place foil over the meat to seal tightly. Bake low and slow 30 min. per pound at 325.

JACK AND COKE SMOKED BRISKET RECIPE - (4/5)

Steps:

• Marinade: Combine all ingredients and whisk together till fully blended. Set aside and get the brisket ready. Leave most of the fat cap intact but trim some of the side and a little of the depth off. The cut I used had about ½ inch of fat so I took very little off. Perforate the brisket on both sides even though the marinade will not penetrate the fat cap well. (Inject the marinade also, if you like at this time, but this is optional). Place the brisket in the brining bag and add the marinade, pressing out as much of the air as possible and made sure that the brisket is covered in marinade. Place the brisket in the refrigerator over night or 12 hours for best results but not less than 6 hours. About halfway through the process, turn the bag over the make sure both sides are getting marinade well. Misc Directions: After your satisfied with your marinade time remove the brisket and get the rub on it. Dark brown sugar is the base of the dry ingredients to impart that sweet flavor and to form the crust that all smoked meats have. A side note here: when you are smoking meat you are using a indirect heating method, this means that the fire/hot coals are NEVER near enough to the meat to burn it. The dark "crust" that you see is called BARK (as in tree bark not dog bark). It is sought after on certain types of BBQ. The dark brown sugar is also the medium by which you blend the other spices to aid in their holding together. Dry Rub: Combine all the ingredients in a bowl and whisk together. Rub the brisket down with canola oil to give the rub something to stick to. Since the fat cap will NOT allow the rub to penetrate just put it on the exposed meat side. Apply liberal amounts of the rub and "massage" it into the meat, then wrap the brisket in plastic wrap and put back in the refrigerator for the remainder of the time until it is time to put it on the smoker. (over night again, in our case) Cooking: The next morning... remove the brisket and take off the plastic wrap. Let the brisket 'rest' and come to room temperature. This is important. Start the smoker and bring to 225 degrees using apple wood chips, which you have soaked. Keep the temp at 225 degrees. You can alternate between apple and oak wood chips. Cook the Brisket 7 - 8 hours until it reaches an internal temp of 200 degrees with a digital meat thermometer. Remove it from the smoker and wrap it in tin foil and place in a Styrofoam cooler for about 30 min or until you are ready to eat. (you can also place in your microwave after wrapping in foil, then wrap a heavy towel around it. Do not turn the microwave on!)

COKE BRISKET RECIPE

Steps:

• Preheat oven to 350 degrees F. Line a roasting pan with foil. Rub brisket on both sides with the olive oil. Sprinkle both sides with paprika, salt, and pepper. Place brisket fat-side up in the prepared roasting pan. Top with garlic, onion, and celery. Whisk together tomato sauce, cola, and onion soup mix. Pour over the top of the vegetables on the brisket. Cover with foil and roast 2-1/2 to 3 hours, until very tender. Baste with pan juices every 30 minutes. Let rest 10 minutes. Slice against the grain and serve with pan juices. The brisket may be made a day in advance, sliced, and refrigerated. Reheat in the gravy.