Atlanta Brisket

• 3 1/2 lb flat cut brisket
• 2 large chopped onion
• 2 cup coke
• 1 1/2 cup ketchup
• 4 tsp onion powder
• 2 tsp dark brown sugar
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• 1 tsp salt
• 1 tsp black pepper

1. Trim away the most of the fat cap
2. Do in small pieces it's easier
3. Leave about a quarter inch of the fat
4. Poke with a fork all over doing both sides
5. Rub with 1 tablespoon of salt
6. Wrap tightly in plastic wrap
7. Put in fridge for at least 6 hours
8. Use Paper towels to remove moisture from the meat then place in pan fat side down
9. You should use non stick pan with about 2 tablespoons of oil and it should be heated to just the smoke stage
10. Wrap a heave Dutch oven with foil and set on meat this will insure that the meat is evenly browned
11. Turn over and brown other side putting the heavy pan on again
12. Take brisket out of skillet and add the two chopped onions to the skillet with a little more oil
13. Cook onions for about 8 minutes or until golden brown
14. Place onions in a 9 by 13 glass cooking dish and place brisket on the onions
15. Mix the Coca Cola onion powder garlic powder brown sugar ketchup salt pepper and thyme
16. Stir together in a bowl and pour over brisket fat side up
17. Put some parchment paper over meat and sauce then cover with foil you do not want the foil to touch the sauce and meat
18. Make sure foil is tight then place in a 325F oven and cook for approximately 4 hours
19. remove from oven and let sit in juices for at least a half hour
20. Be sure and cut the brisket against the grain
21. Cutting about a quarter of an inch thick

brisket, onion, coke, ketchup, onion powder, brown sugar, garlic, thyme, salt, black pepper

Taken from cookpad.com/us/recipes/348907-atlanta-brisket (may not work)