Beef Brisket and Dr. Pepper

[yukoff]

ahh, thanks for topping the thread, i can see i never responded.

If I remember correctly, the taste turned out OK. In other words, it's probably not something I'd do a second time. But that is just my opinion.
_________________
Greg

[divechief]

I put this recipe in an easy to copy and print format. hope this helps.
Divechief

Smoker Brisket Marinated in Dr Pepper

6-7 pound brisket marinated for up to 2 days in:
2 cans of Dr.Pepper,
1/2 cup teriyaki sauce,
1/2 cup Worcestershire sauce.
Take brisket out of marinate and pour the marinade in a sauce pan along with:
1 cup pomegranate juice.
Simmer for about 45 minutes.
Use this to spritz meat throughout cooking process and to inject into meat after foiling.
Put Montreal Steak blend on brisket and cook the brisket at 225-250.
Spritz it every hour.
Cooked for about 6 hours to 165 degrees internal.
Foil it and put it back on smoker till the brisket reaches 195 degrees internal.
About 8 hours total.
Double wrapped with foil, put it in cold oven or wrap with towels and place in empty cooler and let it rest for 1 to 3 hours before slicing.