The dr pepper marinade (brisket)

Yield: 1 Servings

Measure Ingredient
2 cans Dr. Pepper
\N \N Lawrys Season Salt
\N \N Fresh Ground Pepper
2 \N Beef Bouillon cubes dissolved in 4oz. water
4 \N Cloves garlic minced
\N \N Worcestershire sauce
2 tablespoons Lime or lemon juice
1 \N Bottle commercial BBQ sauce

Combine all ingredients. Marinade brisket in juice for 2 days. Early in the morning of the day you are going to cook, remove brisket from juice and let sit at room temp. while you get fire ready. I am using a NBBD; have for about 9 years. Place brisket in smoker, fat side up, and cook for about 12-14 hours at 275-325. I usually start about 7:00 or 8:00 in the morning and take off about 10:00 or 11:00 that night. Baste during cooking with leftover juice. Remove brisket from smoker and wrap in foil. Make sure not to let any holes get in the foil of juice will leak out. Place brisket in foil in oven and let cook over night at 150-175. About 1:00 or 2:00 the next afternoon, you got the best tasting, juiciest and most tender brisket you ever had.

Posted to bbq-digest by Donald R Wallace/RCH/NS/MCI on 98

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