Smokehouse Barbecued Brisket


  • 3 tablespoons olive oil
  • 1 beef brisket, trimmed of fat (about 3-4 pounds)
  • Salt and black pepper
  • 1 tablespoon granulated garlic
  • 1 cup beef broth
  • 1 onion, minced
  • 1 teaspoon red pepper flakes
  • 1 tablespoon liquid smoke
  • 1/2 cup of Coca-Cola
  • 4 tablespoons packed dark brown sugar, divided
  • 2 cups tomato puree
  • 1 can (12 ounces) Coca-Cola
  • 2 tablespoons onion powder
  • 2 tablespoons hot pepper sauce
  • 1 tablespoon Worcestershire sauce
  • Kaiser rolls or hamburger buns


  1. Preheat oven to 250 degrees Fahrenheit. Heat oil in large skillet over medium-high heat. While heating, season brisket liberally with salt, black pepper, and granulated garlic.
  2. Brown brisket in skillet about 4 to 5 minutes per side; transfer to large covered casserole or Dutch oven.
  3. Deglaze skillet with beef brother, scraping bottom of pan. Add onion, red pepper flakes, and liquid smoke. When onion is translucent, add 1/2 cup Coca-Cola. Pour mixture over meat; sprinkle with 2 tablespoons brown sugar.
  4. Braise brisket 5 to 6 hours, basting every 1/2 hour. When falling apart, remove meat; set aside to cool slightly and add remaining 2 tablespoons brown sugar, tomato puree, 1 can Coca-Cola, onion powder, hot pepper sauce, and Worcestershire sauce to Dutch oven. Increase heat to 400 degrees Fahrenheit and cook uncovered 30 minutes. When cool enough, slice meat into 1/2-inch slices. Return brisket to Dutch oven and baste with sauce. Lower heat to 250 degrees Fahrenheit and cook 30 minutes more. Serve as is or on rolls.
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