Beef Brisket and Dr. Pepper

ClayBBQ · Posted: Fri Oct 26 07 7:33 pm Post subject: Rub or not a rub

I just used Montreal Steak seasoning. I didn't cover it like I would a real rub, just lightly on the whole thing.

NY_Smoker_69 · Joined: 15 Sep 2007 Posts: 17 Location: Putnam Valley, NY

Gonna give this one a whirl this weekend. I'll post food pr*n of before and after...

ClayBBQ · Posted: Sat Jan 26 08 11:52 pm Post subject: Let us know

How did it come out?

NY_Smoker_69 · Joined: 15 Sep 2007 Posts: 17 Location: Putnam Valley, NY

About to go into the smoker right now..

I'll post as the day goes on with updated pr*n from the smoker.. Smile

NY_Smoker_69 · Joined: 15 Sep 2007 Posts: 17 Location: Putnam Valley, NY

Sorry for the delay... The pictures of the end-product were on my mother's camera, which I wasn't able to get to until last night. Anyways, here it is..

The meat came out FANTASTIC! Thank you for a wonderful recipe. The whole family has asked for this one again.

polock · Posted: Thu May 22 08 9:16 am Post subject:

hmm i am going to have to try this one as well.. seems like a quick and easy beef marinade... every try it on chuck or anything like that?
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ClayBBQ · Posted: Tue May 27 08 5:07 am Post subject: Go Dr.Pepper

I have done it with chuck roast and brisket, works everytime.

Flickster · BBQ Fan Joined: 02 Jun 2008 Posts: 366 Location: Houston

Just did my first seasoning run on the new smoker last night.

Putting the brisket in the marinade when I get home from work and will try this on Sunday. It sounds great!

HillbillySmoker · BBQ Pro Joined: 25 May 2008 Posts: 917 Location: WV

I love Dr. Pepper i might have to try this out myself Cool

HillbillySmoker · BBQ Pro Joined: 25 May 2008 Posts: 917 Location: WV

Marinated mine in your recipe last night and put it in on at 8:30 this morning heres a pic 2 1/2 hours later, close one is the Butt the far one is a Beef bottom round roast.

Flickster · BBQ Fan Joined: 02 Jun 2008 Posts: 366 Location: Houston

After 5 hours

End Result after 9.5 hours

Great flavor, juicy...I'm giddy with the result for the first time firing up the new smoker.
Still much to learn, but I discovered much in keeping my temp under control this time around that will help me out next outing.
Twas the perfect end to a great day!

kellylizjones · Joined: 18 Jul 2008 Posts: 12

used the Dr Pepper recipe for my first brisket and it worked out GREAT

I have been an avid drinker of polemgranet juice for years,,, the best is Heirloom farms,,,when you can find it,the worst is walmarts brand and targets and such,,

polock · Posted: Fri Aug 01 08 3:29 pm Post subject:

i wonder if the cheap dr. thunder soda will work the same??? i have a lot left over from the kiddo's party...
_________________
bullpin double barrel smoker
brinkman snp
cabelas large gas smoker
weber genesis E-320
Weber Performer
Smokey joe
2 UDS's (love em)

N8NEU · Joined: 30 May 2007 Posts: 16 Location: Pittsburgh, PA

turftiger · Posted: Sun Sep 14 08 9:28 am Post subject:

Great Recipe! Cut the recipe in half and marinated a 2.5 pound Tri Tip in it. Smoked in for 3 hours to an internal temp of 165. I tend to like Tri Tip a little more on the medium to medium rare side. I think I might have gotten a stronger flavor if I would have let it continue on up to a higher temp. I might try it on my next Brisket and see how that turns out. Thanks for sharing.

ClayBBQ · Posted: Mon Sep 15 08 8:28 am Post subject: Recipes

This has been very successful. Should we put this under recipes, Soezzy?

Tom C · Posted: Mon Sep 15 08 11:32 am Post subject:

Sounds like one to try for sure!
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NY_Smoker_69 · Joined: 15 Sep 2007 Posts: 17 Location: Putnam Valley, NY

This recipe is a sure winner! Everytime I make Brisket, I'm always asked to make this one.

Char Grilla · Posted: Sat May 30 09 4:57 am Post subject:

Why do you guys store it for so long after you cook it?

ClayBBQ · Posted: Sat May 30 09 6:15 am Post subject: Storing it?

Char grilla if you are using the term storing it for letting the meat rest for a couple of hours. You let the meat rest and cool slightly and the juices in the foil get sucked back into the meat which make it more moist. I let almost all meat I cook, smoke or grill rest before I eat or slice it. Even a steak I grill. Hopefully this anaswers your question.