Start by trimming any excess fat from the brisket. Rinse it under cold water and pat it dry with paper towels.
In a mixing bowl, combine the Coca-Cola, Worcestershire sauce, and minced garlic. Place the brisket in a resealable bag or dish, pour the marinade over, seal, and refrigerate for at least 4 hours or overnight.
Preheat your smoker to 225°F (107°C).
Soak wood chips in water for about 30 minutes, then drain and add them to the smoker according to the manufacturer's instructions.
Remove the brisket from the marinade, allowing excess liquid to drip off. Place it fat side up on the smoker grates. Cook for about 1.5 hours per pound or until internal temperature reaches 195°F (90°C).
Once the brisket reaches around 160°F (71°C), wrap it in aluminum foil to retain moisture and accelerate cooking. Return it to the smoker until the final temperature is reached.
After reaching the desired temperature, remove the brisket and let it rest, wrapped in foil, for at least 30 minutes.
Transfer the brisket to a cutting board and slice against the grain into thin slices. Serve with barbecue sauce or on a bun.
