Trim the brisket and pat it dry. Rub the brisket with chile powder, salt and pepper. Then rub olive oil all over the brisket. Cut into 6 equal pieces. Heat a large skillet over medium heat. Add the meat to the hot skillet and brown on both sides. As pieces are cooked, place them in a large slow cooker.
Pour the cola into the skillet to deglaze the pan. Pour the cola mixture and the tomatoes into the slow cooker. Cover and cook on high until the meat is tender, about 6 hours.
Transfer the meat to a plate. Let it cool slightly then shred the meat with 2 forks. Skim the fat from the top of the juices in the crockpot. Add the shredded beef back to the crock pot and keep warm.
Serve on small potato rolls with sliced dill pickles.