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The Dr. Pepper Marinade (Brisket)

none

2 cans Dr. Pepper; up to
Lawrys Season Salt
Fresh Ground Pepper
2 Beef Bouillon cubes dissolved in 4o; up to
-- water
4 cloves garlic minced; up to
Worcestershire sauce
2 tablespoons lime or lemon juice; up to
1 Bottle commercial BBQ sauce; up to

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. MC Formatted by Kurt Lucas Posted to the AZstarnet BBQ Mailing List by Donald R Wallace/RCH/NS/MCI on 24 Apr 98 9:44:30 EDT, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 0 servings

Preparation Time: 0:00


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