INGREDIENTS

INSTRUCTIONS

Here's Belly's famous Dr Pepper marinade. Several of us use it. Try to let
it work for at least 24 hours before cooking.
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.
Posted to bbq-digest by Rodney <rlcz@netdoor.com> on Oct 07, 1998,
converted by MM_Buster v2.0l.

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