Depends on size of brisket
1 beef brisket. can use market-trimmed, cap-off, any fresh brisket
envelopes onion soup mix
1Trim excess fat from brisket if not trimmed at purchase. You want to leave a thin layer so it doesn't dry out during cooking.
2Place brisket in roasting pan, fat side up. Spread chili sauce over top of brisket. If it is a large brisket feel free to use additional bottle of chili sauce.
3Shake envelopes of soup mix and sprinkle evenly over the sauce-covered brisket. Drizzle the cola gently over the brisket. Cover with lid or foil.
4Place in 300 degree oven, covered. Cook for 3-4 hours, then check progress. Leave lid off at this point. Continue cooking, basting occasionally, until brisket can be pulled apart with a fork.
5When brisket is tender, remove to a platter and let stand 10-15 minutes. Skim grease from cooking liquid. Use as is for sauce/gravy or thicken slightly with flour or corn starch if desired.
6Cut brisket into slices. It may well just fall apart...that's okay too! Serve with the pan juices on the side and enjoy!