| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
cn |
Dr. Pepper |
|
|
Lawrys Season Salt |
|
|
Fresh Ground Pepper |
| 2 |
|
Beef Bouillon cubes dissolved in 4oz. water |
| 4 |
|
Cloves garlic minced |
|
|
Worcestershire sauce |
| 2 |
tb |
Lime or lemon juice |
| 1 |
|
Bottle commercial BBQ sauce |
INSTRUCTIONS
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.
Posted to bbq-digest by Donald R Wallace/RCH/NS/MCI on 98
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