Beef Brisket and Dr. Pepper

12TH AV SMOKERS · Posted: Thu Aug 13 09 10:22 pm Post subject:

Well here's what I ended up doing...... when the brisket reached 165 I double foiled it, left it on the smoker until it reached 195. Actually it got to 199 -200. I didn't mean for that to happen and I was worried about it but it ended up fine. I removed it from the smoker, left it in the foil and wrapped it up in 2 paper bags and put in a cooler for about 2.5 hours. Temp increased to 202 and then started dropping very slowly.

This turned out great! It was tender and very juicy. I will add more "kick" to it next time because I only put black pepper, granulated garlic & onion, salt on it rather than the Montreal Seasoning.

It was so good I'll probably make another one very soon.

reubenray · Posted: Thu Aug 13 09 10:27 pm Post subject:

What is the purpose of wrapping it and putting it in an ice chest?

12TH AV SMOKERS · Posted: Fri Aug 14 09 1:03 am Post subject:

Letting it sit wrapped up gets the juices that came out in the foil to be absorbed by the meat and keeps it warm too.
I'm not sure if everyone does it this way. I would like the outside a bit "crustier". Maybe someone else can help out on how to acheive a crustier crust Rolling Eyes

jovian · Joined: 07 Aug 2009 Posts: 1

Just starting with BBQing but will be trying this recipe this weekend. But from what I understand (ie what I have read) in order to get a crisper crust after letting the meat rest place it back in the smoker for another 10-15 minutes

sithlordsmoke · Newbie Joined: 31 Aug 2008 Posts: 86 Location: Ramsey , MN

I have a brisket marinating right now, was suppose to cook it tomorrow for some friends. i just found out the party has been postponed until next friday. will leaving the brisket in the dr. pepper marinade for a week be too long? Should I pull it out of the marinade at the two day point and refrigerate it until I'm ready to cook it?
I have a lot riding on this brisket and I want it to be perfect. (These friends may be a potential source of some serious business for me)

Thanks,
Swaps
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ClayBBQ · Posted: Sun Jan 10 10 11:17 pm Post subject: If it were me

I would take the brisket out and put it back in the marinade the night b4 the cook!

KSims1868 · Posted: Fri May 07 10 3:23 am Post subject:

I'm going to try this method on Saturday morning.
I'll start soaking the brisket this afternoon when I get home and pull it out Saturday morning to put on the UDS...wish me luck.

texaggie2007 · Newbie Joined: 05 May 2010 Posts: 40 Location: Minot ND

If I'm not a fan of Dr. Pepper, sacrilegious for a Texan I know, would Coke be as good?

ClayBBQ · Posted: Thu May 13 10 8:21 am Post subject: Sure ok

I would think Coke would work. You really don't taste the Dr.Pepper but it does add sweetness. Let us know!

Burnt Endz · Posted: Thu Jan 13 11 4:30 am Post subject:

I will be giving this a try on my next brisket.

Here is my general rule of smoking brisket
Rub/Marinade the day before.
Take meet directly from fridge to smoker.
Smoke around 250*
At 167 I wrap in foil AND IT GOES BACK IN THE SMOKER
At 197 I take it out of the smoker.....leave the brisket wrapped in foil...wrap in your general run of the mill bathroom towel and place in an insulated cooler for 1-3 hours.

The reason for the cooler...it allows the meat to rest and re-absorb its juices. Trust me...when you unwrap the brisket...it will still be piping hot.

dudelsacksalzburg · Joined: 19 Dec 2010 Posts: 13

Hello
Dr Pepper is a kind of coke ?
And whats polemgranet juice ?

ClayBBQ · Posted: Mon May 02 11 5:09 am Post subject: Sorry for the delay

Dr.Pepper is a soda pop. And the juice was misspelled it is Pomegranate. A fruit juice.

dudelsacksalzburg · Joined: 19 Dec 2010 Posts: 13

Thank you!
I tried it with coke I can`t find Dr Pepper in Austria but it tasted great!!

yukoff · Posted: Sat Jul 16 11 11:42 pm Post subject:

i'm trying this today right now, brisket just went on the smoker. Will let you know how it goes, and how it compared to the brisket i did last week (nothing but rub on it).
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ksm2002 · Joined: 01 Sep 2011 Posts: 4

I did one of these a few weeks back for some folks from work, it turned out ok, minus some glitches with the smoker at the begining of the cook and that my wife decided to cut it up before it had time to rest...Anyway, just got comissioned to cook 4 of them for a charity lunch on Sunday, I'll let ya'll know how it goes.

Blkandrust · Newbie Joined: 31 Oct 2010 Posts: 97 Location: virginia

Marinading mine right now for fri. Very excited.
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ksm2002 · Joined: 01 Sep 2011 Posts: 4

I've used variations of this recipe for about a dozen packers now with amazing results. I'm even thinking about cooking one for my MasterChef audition in a couple of weeks.

Bkndsdl · BBQ Fan Joined: 25 Jul 2013 Posts: 189

Gonna try this one on the UDS this weekend.
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