Tangy Soda Brisket

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“This is my merged take on William Sonoma BBQ Brisket and Cola Brisket You will need 2 days of time and a whole lot of patience .A lot of steps but so worth it!”

Ingredients Nutrition


  1. Mix Marinade( 2 cans of regular Coke 8 cloves lightly smashed and peeled garlic,Half a large ginger root peeled and cut in to garlic sized chunks.
  2. 1/3 cup brown sugar, 2 tablespoons (or to taste) Sriracha
  3. 2 TBS salt and 2 TBS of fresh Cracked Pepper together in plastic bowl.
  4. Stir until sugar is dissolved (it will foam and bubble) and pour over brisket in a Ziploc bag. Place bagged brisket in refrigerator for at least 8 hours.
  5. Pre Heat slow cooker on highest setting with 1TBS of canola oil.
  6. Cut 3 medium Vidalia Onions into slices.
  7. Mince five cloves of Garlic.
  8. Peel but keep whole the other ginger root half.
  9. Remove Brisket and discard marinade liquid and contents.
  10. Dry off brisket with a clean paper towel.
  11. Place brisket in cooker and sear on high for 2 minutes on each side.
  12. Drop heat to low.
  13. Stir in 1 small can of tomato paste, 1 cup red wine 1 TBS Zahtar 3 tsp Ras El Hanout 2-4 TBS Sriracha½ cup Brown Sugar and ¼ cup BBQ sauce 1 cup regular ginger ale.
  14. Work until tomato paste is dissolved and the remainder of ingredients are incorporated
  15. Add in to slow cooker, onions, garlic and ginger root.
  16. Cook for 6-10 hours on low. (This depends on your slow cookers heat retention).
  17. When meat reaches desired tenderness, (you should be able to pull a bit from the ends easily) Take out of cooker and let it rest on counter for 1 hour.
  18. Score fat side of brisket.
  19. Pre heat Grill on lowest setting (about 175 to 200 degrees)
  20. While meat is resting, reduce Au Jus in cooker on high for about an hour, Strain out onions.
  21. Place rested meat onto grill fat side down. Baste with Au Jus and BBQ sauce.
  22. Grill on each side for 30 about minutes each (looking for good grill marks and some char).
  23. Slice Brisket thin, serve over top of onions and spoon over spicy Au Jus and remaining BBQ sauce.

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