Trim away the most of the fat cap

Do in small pieces it's easier

Leave about a quarter inch of the fat

Poke with a fork all over doing both sides

Rub with 1 tablespoon of salt

Wrap tightly in plastic wrap

Put in fridge for at least 6 hours

Use Paper towels to remove moisture from the meat then place in pan fat side down

You should use non stick pan with about 2 tablespoons of oil and it should be heated to just the smoke stage

Wrap a heave Dutch oven with foil and set on meat this will insure that the meat is evenly browned

Turn over and brown other side putting the heavy pan on again

Take brisket out of skillet and add the two chopped onions to the skillet with a little more oil

Cook onions for about 8 minutes or until golden brown

Place onions in a 9 by 13 glass cooking dish and place brisket on the onions

Mix the Coca Cola onion powder garlic powder brown sugar ketchup salt pepper and thyme

Stir together in a bowl and pour over brisket fat side up

Put some parchment paper over meat and sauce then cover with foil you do not want the foil to touch the sauce and meat

Make sure foil is tight then place in a 325°F oven and cook for approximately 4 hours

remove from oven and let sit in juices for at least a half hour

Be sure and cut the brisket against the grain

Cutting about a quarter of an inch thick