Slow Cooker Atlanta Brisket

By Susan52

Ingredients

• 3 to 5 pound beef brisket (not corned beef)
• 1 (12 ounce) can of Coca Cola classic
• 1 (10 ounce) jar of commercial or homemade chili sauce
• 1 envelope of dry onion soup mix
• 1 teaspoon of liquid smoke, optional
• Kosher salt, freshly cracked black pepper and Cajun seasoning, to taste
• 1/2 of a Vidalia or other sweet onion, sliced, optional
• 1 tablespoon of cornstarch

Details

Servings 4
Preparation time 20mins
Adapted from deepsouthdish.com

Preparation

Step 1

Place brisket into a large zipper bag or a glass baking pan for marinating. Whisk together the Coke, chili sauce and dry onion soup mix; pour over the brisket. Refrigerate for at least 8 hours or overnight, turning several times.

Preheat oven to 325 degrees F. Join together enough layers of heavy duty foil to place in a baking dish and wrap around the brisket. Rub liquid smoke into the lean part of the brisket. Season brisket lightly on the lean side with salt, pepper and Cajun seasoning; rub in. Lay the brisket on top, fat side up and make several knife slices into the fat cap. Place onions on top and pour the contents of the marinade all over the top of the brisket; seal foil. Bake at 325 degrees F for about 4 hours (approximately 1 hour per pound), rotating the pan occasionally. Remove from oven, carefully open to check *internal temperature, and re-cover, letting the brisket rest in the sauce, for 30 minutes.

Remove brisket and transfer to a cutting board to rest. Skim fat from the top of the sauce, and transfer to a large skillet; bring to a boil. Whisk together cornstarch with just enough water to make a slurry and slowly stir into the boiling sauce; let boil for 3 to 4 minutes, stirring constantly, until nicely thickened and smooth. Remove from heat and taste sauce; season with salt and pepper as needed. Slice brisket across the grain and transfer slices back to the sauce, or place on a large platter and pour sauce over the top.

Cook's Notes: Brisket may be prepared ahead, sliced and stored in the sauce, covered, in the refrigerator. To reheat, skim off additional hardened fat, cover and heat in a preheated 350 degree F oven for 45 minutes.

May substitute a homemade onion soup mix using 3 tablespoons of dried onion flakes, 1 tablespoon of beef base (like Better than Bouillon) or 2 tablespoons of granular beef bouillon, plus 2 teaspoons of onion powder and 1/4 teaspoon of seasoned salt (like Lawry's). *The brisket will be cooked through at 160 degrees F, however, take it higher to about 180 for the most tender beef, re-cover and let it sit and continue to cook with residual heat, to about 185/190 degrees or slightly higher.

Slow Cooker: Prepare as above and place into an appropriate sized slow cooker. Cover and cook on low for about 6 to 8 hours, though actual time will depend on the size of the brisket