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; whisk in soda and olive oil.
Place brisket, fat side up, into a heavy baking pan just large enough to hold it; pour sauce over brisket.
Cover tightly, place in pre-heated oven and bake for 3 hours.
Turn brisket over; cover pan; place back in pre-heated oven; bake 2 to 3 hours more or until fork-tender.
Remove from the oven; cool; cover brisket and 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.
Pre-heat oven to 350°F.
Remove any congealed fat from sauce and, using a small saucepan, bring to a boil on top of stove.
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.
