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1
Mix Marinade( 2 cans of regular Coke 8 cloves lightly smashed and peeled garlic,Half a large ginger root peeled and cut in to garlic sized chunks.
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2
1/3 cup brown sugar, 2 tablespoons (or to taste) Sriracha
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3
2 TBS salt and 2 TBS of fresh Cracked Pepper together in plastic bowl.
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4
Stir until sugar is dissolved (it will foam and bubble) and pour over brisket in a Ziploc bag.
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5
Place bagged brisket in refrigerator for at least 8 hours.
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6
Pre Heat slow cooker on highest setting with 1TBS of canola oil.
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7
Cut 3 medium Vidalia Onions into slices.
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8
Mince five cloves of Garlic.
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9
Peel but keep whole the other ginger root half.
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10
Remove Brisket and discard marinade liquid and contents.
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11
Dry off brisket with a clean paper towel.
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12
Place brisket in cooker and sear on high for 2 minutes on each side.
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13
Drop heat to low.
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14
Stir in 1 small can of tomato paste, 1 cup red wine 1 TBS Zahtar 3 tsp Ras El Hanout 2-4 TBS Sriracha 1/2 cup Brown Sugar and 1/4 cup BBQ sauce 1 cup regular ginger ale.
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15
Work until tomato paste is dissolved and the remainder of ingredients are incorporated
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16
Add in to slow cooker, onions, garlic and ginger root.
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17
Cook for 6-10 hours on low.
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18
(This depends on your slow cookers heat retention).
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19
When meat reaches desired tenderness, (you should be able to pull a bit from the ends easily) Take out of cooker and let it rest on counter for 1 hour.
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20
Score fat side of brisket.
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21
Pre heat Grill on lowest setting (about 175 to 200 degrees)
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22
While meat is resting, reduce Au Jus in cooker on high for about an hour, Strain out onions.
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23
Place rested meat onto grill fat side down.
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24
Baste with Au Jus and BBQ sauce.
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25
Grill on each side for 30 about minutes each (looking for good grill marks and some char).
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26
Slice Brisket thin, serve over top of onions and spoon over spicy Au Jus and remaining BBQ sauce.
