Braising the brisket in cola makes for a perfectly tangy and sweet cooked-in-the-pot finishing sauce.
But brace yourselves – this brisket recipe does not involve a smoker. Did you even know that brisket can be not-smoked?? Brisket is, after all, a cut of meat. And much as there’s several ways you can cook a steak, you don’t HAVE to barbecue brisket. In fact, before the humble pectoralis profundus became so incredibly popular as a pit smoked meat, it was more commonly cooked as a braise, just like pot roast.
Cooking the brisket flat in a concoction of sticky sweet cola and a some other key ingredients also makes this recipe a one-pot-wonder. Everything you need, aside from the buns, is gonna happen in the same pot. And all of those delicious braising liquids actually reduce down to become the chopped brisket sauce! Though the cook time might be long, the prep is super easy (and the cooking brisket doesn’t really need much babysitting at all). And if you’re not a cola fan, you can absolutely substitute it with your favorite soda flavor.
There’s a very good reason this recipe is for chopped brisket, not pulled brisket. If you have ever taken a close look at a brisket flat, you’ll see the muscle is made up of very long strands of muscle fibers, all running in the same direction. These direction of these fibers is also called the grain of the meat, and usually if you are going to slice the brisket, you cut against the grain. In this case, trying to pull the brisket muscle (even when super tender) would give you super long threads of meat. Chopping the meat lends itself to a much more bite-friendly result.Print