1 flat cut beef brisket (3-4 lb)
1 1/2 teaspoon chili powder
1 tsp ancho chili pepper
1 12 ounce can coke
1 14 ounce can fire roasted diced tomato
Chipotle flavored mayo
Pat brisket dry and cut into 6 equal pieces then in small bowl mix together chili powder, pepper and salt. Drizzle meat with olive oil, sprinkle chili mixture over meat and rub in. In batches, cook meat in hot skillet for 8 minutes turning it only once then transfer meat to slow cooker. Pour 1 cup of coke into skillet to deglaze the pan then pour juices over the meat and add tomatoes to the slow cooker. Cook on high about 6 hours. Transfer meat to a plate to cool. Pour juices from cooker into hot skillet and reduce heat by half then shred the meat and add it to the skillet and toss with juices. Pour in remaining coke, salt and pepper to taste and sit. Serve on your favorite rolls with Swiss cheese.