Please read through all instructions and notes before starting.

Allow brisket to rest at room temperature 30 minutes before cooking.

Heat oven to 325°F and spray a very large baking pan with nonstick spray. The pan should be just large enough to hold the brisket.

Place all ingredients EXCEPT the brisket, soda and olive oil into a food processor fitted with the steel blade; process until smooth. Pour the mixture into a large bowl and add the soda and oil. Whisk to fully incorporate.

Place brisket, fat cap up, into the prepared baking pan and pour the sauce evenly over it.

Cover tightly with aluminum foil and bake 3 hours without peeking. Remove brisket from the oven, and very carefully, remove the foil. Turn the brisket over, tightly cover and bake an additional 3-4 hours or until completely tender. It should easily cut with the side of a fork.

Transfer the brisket to a cooling rack, fold the foil back and let the brisket cool to touch. Cover with foil and refrigerate overnight in the cooking pan and juice.

The next day, 45 minutes before serving, heat oven to 350°F.

Transfer the brisket to a cutting board and remove any rendered, solidified fat from the sauce and cut off the fat from the brisket.

Heat oven to 350°F

Slice the brisket, against the grain, to desired thickness.

Place the brisket back in the pan with the sauce, and drizzle the sauce over the brisket.

Cover the pan loosely with foil, and heat the brisket in the oven 30-40 minutes or until warmed throughout.

Serve warm with extra sauce. (If the sauce is a little thin, transfer it to a small saucepan, bring to a boil and simmer until desired thickness.)

Enjoy!