Ingredients
3 lb beef brisket, flat
12 oz Coke, (1 can)
½ cup barbecue sauce, add more if preferred
1 tsp ground black pepper
1 tsp granulated garlic
1 tsp liquid smoke
3 pcs ciabatta bread, small
3 tbsp unsalted butter
1 tbsp salt
coleslaw, or lettuce
cheese, choice of Monterey Jack, Pepper Jack, and/or Sharp White Cheddar Cheese
red onion rings, sliced
jalapeno, pickled
Preparation
Preheat the oven to 350 degrees F.
Place the brisket in a large container or Ziploc bag with Coke.
Marinate for 12 hours or overnight in the fridge. Then, discard the coke juices.
In a bowl, combine salt, pepper, and granulated garlic.
Rub liquid smoke on both sides of the beef. Then, rub on the dry spice mix.
Place on a wire rack on a roasting pan then cover with aluminum foil
Bake for about 3 hours.
Baste every hour if you just used a roasting pan.
Take out of the oven once it reaches an internal temperature of 180 to 185 degrees F, or it easily falls apart when poked with a fork.
Rest for at least 15 minutes.
Slice the beef. Then, toss it in the barbecue sauce.
Slice the ciabatta in half.
Smear on some butter.
Toast for 2 to 4 minutes, or until it turns golden brown, on a preheated skillet or oven.
Serve the sliced brisket on the toasted ciabatta.
Add choice of toppings, if desired. Enjoy!
