Let meat stand at room temperature for 30 minutes before cooking.
Pre-heat oven to 325°F.
Place everything but the soda, olive oil and brisket into a food processor; process with steel blade until smooth.
Pour the mixture into a large bowl and whisk in soda and olive oil.
Place brisket, fat side up, into a heavy baking pan just large enough to hold it, and cover with sauce.
Cover tightly, place in the pre-heated oven and bake for 3 hours.
Remove from oven; turn brisket over; cover pan; return to oven and bake 2 to 3 hours more or until fork-tender.
Remove from oven; cool; cover brisket; refrigerate overnight in cooking pan.
The next day, transfer brisket to a cutting board; cut off fat and slice with a sharp knife against grain, to desired thickness; set meat aside.
Remove any congealed fat from sauce and bring to a boil on top of stove.
Pre-heat oven to 350°F.
Taste sauce to see if it needs reducing; if so, boil it down for a few minutes or as needed.
Return meat to sauce and warm in oven for 20 minutes; serve warm.
