Prepare the brisket by trimming any excess fat and separate the “point” (the top hump part) from the lower flat portion. Save the point for another purpose; it has more fat than the flat and tastes fantastic on its own.

Coat the flat with rub and allow to rest in the refrigerator for an hour. While it is resting, prepare smoker at 190ºF. Transfer brisket to smoker and smoke for 12 to 14 hours. Remove the brisket from the heat and allow it to rest for 30 minutes at room temperature.

Place a large heavy Dutch oven over medium heat. Add two tablespoons cooking oil; when hot, add onions and cook, stirring frequently, until onions are caramelized, about 20 minutes.

Add the garlic, paprika, chili powder, and cumin and cook for 3 more minutes. Turn heat down to low and continue cooking another 5 minutes while stirring occasionally.

Add the cola, beer, and soy sauce and stir to combine. Add the catsup and beef stock and bring back to a simmer.

Cut the cooled brisket into large chunks and then chop them up. Add the meat to the pot and stir to combine, use salt and pepper to taste. Continue cooking to desired thickness and serve on your favorite bread.