Atlanta Brisket

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From cook's country

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Steps

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Using fork , poke holes all over brisket.

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Rub entire surface of brisket with 1 t salt.

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Wrap brisket in plastic wrap and refrigerate for at least 6 or up to 24 hours.

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Adjust oven rack to lower middle position and heat oven to 325.

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Pat brisket dry with paper towels and season with pepper.

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Heat 2 t oil in 12 inch nonstick skillet over med-high til just smoking.

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Place brisket fat side down in skillet.

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Weigh down with dutch oven or heavy cast iron skillet and cook til well browned , about 4 minutes.

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Remove dutch oven , flip brisket and replace dutch oven on top and cook til other side is well browned , about 4 minute transfer to platter.

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Heat remaining 2 t oil in same skillet over med til shimmering.

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Add onions and cook , stirring occasionally , until soft and golden brown , 10-12 minute transfer to 13x9 inch baking dish and spread into even layer.

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Combine cola , ketchup , onion powder , sugar , garlic powder , thyme , 1 t salt , and 1 t pepper in a bowl.

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Place brisket fat sid.

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Ingredients

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beef brisket, salt and pepper, canola oil, onion, cola, ketchup, onion powder, dark brown sugar, garlic powder, dried thyme