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The Dr Pepper Marinade (Brisket)
Ingredients:
2 cans Dr Pepper
Lawry s Season Salt
fresh ground pepper
2 beef bouillon cubes dissolved in 4 oz. -- water
4 cloves garlic minced
Worcestershire sauce
2 tablespoon lime or lemon juice
1 bottle commercial BBQ sauce
Instructions:
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 275-325F. 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 150-175F. 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 List by Donald R Wallace on 98 |
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