Need to get some equipment for catering
or competition?  Go to ABest Kitchen and Bar Company !!!


@@@@@ Now You're Cooking! Export Format

Belly's Brisket Marinade


2 cups Dr Pepper
1/4 cup soy sauce
1 teaspoon Lousiana hot sauce
1/2 cup lime juice; (fresh)

I sub worchestershire for soy and lemon for lime sometimes. Sounds like you only got part of the whole brisket. Probably has very little fat on it. You should either get some beef fat from the market or else drape the meat you have with bacon to keep it from drying out. Also use a spray of 50/50 oil and either Dr Pepper or lemon juice every hour or so to keep the meat from drying out too much. Next time look for a whole packer trimmed brisket. Weight should run from 7 to 15 lbs.with a good fat cap. It will do better with the long cooking times for low and slow. Also go to and read the BBQ list's FAQ. It has almost everything you need to know. MC Formatted by Kurt Lucas Submitted to the BBQ Mailing List by Rodney on Oct 07, 1998. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

Copyright 1998, 1999, 2000, 2001, 2002  - This site, the name, it's contents, and graphics are the exclusive property of the The Pitmaster and are in no way associated with any Mailing List.   All rights are claimed and reserved. 

Web space provided courtesy of  Web site Design and Hosting Services

Maintained by The Pitmaster