Beef Brisket and Dr. Pepper

ClayBBQ · Posted: Aug 20 2007 Post subject: Beef Brisket and Dr. Pepper

Ok, I marinated a 6-7 pound brisket in 2 cans of Dr.Pepper, teriyaki, worchestershire sauce. I marinaded it for 2 days. Took it out poured the marinade in a sauce pan and added pomegranate juice and simmered for about 45 minutes. I should have used it to inject but I didn't used it for spritz. Anyway, I put Montreal Steak blend and cooked the brisket at 235-250. Spritzed it every hour, cooked for 6 hours to 165 degrees, foiled it and took off at 195. Used a bunch of hickory wood chunks. About 8 hours total. Double wrapped with foil, put it in cold oven and let it stay for 3 hours. It is the most awesome meat I have ever tatsted. The meat came from a butcher that has been competing for years and he really knew how to cut it right. Wished I had done a pictorial like Roxy. But I am not as good as he is. What do you think of the recipe?

necron 99 · Posted: Aug 20 2007 Post subject:

Clay,

Thanks for posting the recipie! I'm a transplanted Texan, foods like brisket and drinks like Dr. Pepper are a taste of home to me. I have a small brisket I stuck in the freezer to have for my next cookout.

I'll definitely give your recipie a try, but probably with someting salt-free I'll whip up myself instead of Montreal steak blend (just due to my issues with salt). And, I'll use a mix of mesquite & pecan instead of hickory (just because that's what I have plenty of).

I don't inject brisket, so boiling the marinade and using it for spritz & soak sounds great. I'll look around for pomegranate juice locally - Whole Foods probably has it.
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KRUZMSL · Posted: Aug 22 2007 Post subject:

Sounds good! How much teriyaki and worchestershire sauce did you use? I have an injector, is it better to inject or not to inject? I've done spares, just a little scared of brisket.
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ClayBBQ · Posted: Aug 22 2007 Post subject: teriyaki

1/2 cup of both teriyaki and worchestire

SMOKIN BLUES PIT · Posted: Sep 06 2007 Post subject:

i will have to try it too,how much pomegranate juice. Cool

ClayBBQ · Posted: Sep 07 2007 Post subject: Here you go

About 1 cup.

SMOKIN BLUES PIT · Posted: Sep 07 2007 Post subject:

THANKS

Flatlander · Posted: Sep 14 2007 Post subject:

I just finished putting your Dr. Pepper marinade on a 10lb brisket I am doing on Saturday. I will post up my results. Wish me luck, this is my first Brisket!

jvreeland · Posted: Sep 14 2007 Post subject:

ClayBBQ · Posted: Sep 14 2007 Post subject: Let me know what you think!!

Good Luck I hope it works, I know it's tasty!!

Flatlander · Posted: Sep 15 2007 Post subject: Re: Let me know what you think!!

ClayBBQ · Posted: Sep 17 2007 Post subject: Well ????

How did you like it did it work ok? How was the taste and tenderness?

Flatlander · Posted: Sep 17 2007 Post subject:

Well it did come out good. Everyone loved it. I put it on a 7:30 AM and it took about 8 hours to get to 165. I foiled it to 195 about 3 hours later I took it off and put it in the cooler for 1 1/2 Hrs. I injected the cooked marinade every hour. For my first Brisket I am real happy. We did get have the Fire Dept. show up. Someone driving by thought the house was on fire.

The begining

Ready to foil

The result

Thanks for the help and the recipe!

ClayBBQ · Posted: Sep 17 2007 Post subject: Way Cool

I have never injected when it is on. Did it cool the brisket? Glad it came out well!!

Flatlander · Posted: Sep 17 2007 Post subject:

Yes it did cool it about 5 degrees but recovered real fast. When I pulled out the thermometer at the end it squirted juice. Don't know if it was the right thing to do but the flavor was great!

lowrider90 · Newbie Joined: 15 Oct 2007 Posts: 53 Location: Cape Cod

Thanks for the recipe, As it turns out briskets are my weak point. I'm going to try this this weekend and am looking forward to trying your recipe.

I'll post up on how i do either way, good or bad.

j
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lowrider90 · Newbie Joined: 15 Oct 2007 Posts: 53 Location: Cape Cod

Here is my brisket, you can see in the pics where the marinade was injected into the meat. over all, i still didnt get it 100% i'm 80% there. IMO it cam out a bit dry. I cooked 225 till 167 degrees. wrapped in foil cooked at 250 till 190 let it rest in a cooler till morning.

I think i made a mistake letting it cook at 250 after it hit 165 and wrapping it. it took 7 hours to 167, but only 1.5 adfditonal hours once in the foil at 250. may it was abit too fast. any thoughts on that.

It make great sandwiches though. I let cool in the fridge, then pull my meat slicer out a and slice the rest like deli meat. This is how my son like it. warm it up add it to a roll then sauce and melted cheese (like a philly cheese steak) pretyt darn good. hes out now but I was required to do a brisket anytime he come home college. Now I will be sending it overnight to california where he lives now.

http://picasaweb.google.com/lowrider91/2007_10_21ThisWeeknd/photo#5124162799012922162
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ClayBBQ · Posted: Oct 25 2007 Post subject: Why it was dry!

Did you leave it wrapped in foil and covered with a towel or something? I usually leave it wrapped and put it in the oven (without the heat on) for about 2 hours. Comes out great.

lowrider90 · Newbie Joined: 15 Oct 2007 Posts: 53 Location: Cape Cod

EGJDM · Joined: 24 Oct 2007 Posts: 5

ClayBBQ what did you rub your brisket with after marinating the brisket in the Dr. pepper?