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Beef Brisket and Dr. Pepper
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ClayBBQ
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Joined: 05 Dec 2006
Posts: 459
Location: Wixom, Michigan

PostPosted: Fri Oct 26 07 7:33 pm    Post subject: Rub or not a rub Reply with quote

I just used Montreal Steak seasoning. I didn't cover it like I would a real rub, just lightly on the whole thing.
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NY_Smoker_69



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

PostPosted: Sat Jan 26 08 5:34 am    Post subject: Reply with quote

Gonna give this one a whirl this weekend. I'll post food pr*n of before and after...
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ClayBBQ
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Joined: 05 Dec 2006
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Location: Wixom, Michigan

PostPosted: Sat Jan 26 08 11:52 pm    Post subject: Let us know Reply with quote

How did it come out?
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NY_Smoker_69



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

PostPosted: Sun Jan 27 08 1:16 am    Post subject: Reply with quote

About to go into the smoker right now..

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


Last edited by NY_Smoker_69 on Fri Mar 07 08 4:56 am; edited 1 time in total
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NY_Smoker_69



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

PostPosted: Tue Feb 26 08 12:12 am    Post subject: Reply with quote

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.
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polock
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Joined: 20 May 2008
Posts: 1290
Location: Sparta MO

PostPosted: Thu May 22 08 9:16 am    Post subject: Reply with quote

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
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Joined: 05 Dec 2006
Posts: 459
Location: Wixom, Michigan

PostPosted: Tue May 27 08 5:07 am    Post subject: Go Dr.Pepper Reply with quote

I have done it with chuck roast and brisket, works everytime.
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Flickster
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Joined: 02 Jun 2008
Posts: 366
Location: Houston

PostPosted: Sat Jun 14 08 1:51 am    Post subject: Reply with quote

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!
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HillbillySmoker
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Joined: 25 May 2008
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Location: WV

PostPosted: Sun Jun 15 08 10:11 am    Post subject: Reply with quote

I love Dr. Pepper i might have to try this out myself Cool
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HillbillySmoker
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Joined: 25 May 2008
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PostPosted: Sun Jun 15 08 10:52 pm    Post subject: Reply with quote

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.
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Flickster
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Joined: 02 Jun 2008
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Location: Houston

PostPosted: Mon Jun 16 08 10:49 am    Post subject: Reply with quote

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!
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kellylizjones



Joined: 18 Jul 2008
Posts: 12

PostPosted: Tue Jul 29 08 7:54 pm    Post subject: yep! Reply with quote

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,,
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polock
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Joined: 20 May 2008
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PostPosted: Fri Aug 01 08 3:29 pm    Post subject: Reply with quote

i wonder if the cheap dr. thunder soda will work the same??? i have a lot left over from the kiddo's party...
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N8NEU



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

PostPosted: Sat Sep 06 08 5:53 am    Post subject: Reply with quote

Flatlander wrote:
Well it did come out good. Everyone loved it. I put it on a 7:30 AM and it took about 8 hours to get to 165. I foiled it to 195 about 3 hours later I took it off and put it in the cooler for 1 1/2 Hrs. I injected the cooked marinade every hour. For my first Brisket I am real happy. We did get have the Fire Dept. show up. Someone driving by thought the house was on fire.



When you foiled the brisket at 165 degrees, did you put it back into the smoker of just let it sit out of the heat for 3 hours. I don't quite understand this part. How does the temperature increase without heat? I am smoking a brisket this weekend. I will be using a digital thermometer for monitoring.
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turftiger
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Joined: 12 Sep 2008
Posts: 89
Location: Lee's Summit, MO

PostPosted: Sun Sep 14 08 9:28 am    Post subject: Reply with quote

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.
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ClayBBQ
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Joined: 05 Dec 2006
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Location: Wixom, Michigan

PostPosted: Mon Sep 15 08 8:28 am    Post subject: Recipes Reply with quote

This has been very successful. Should we put this under recipes, Soezzy?
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Tom C
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Joined: 21 Jul 2007
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Location: N. California

PostPosted: Mon Sep 15 08 11:32 am    Post subject: Reply with quote

Sounds like one to try for sure!
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NY_Smoker_69



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

PostPosted: Wed Nov 05 08 1:43 am    Post subject: Reply with quote

This recipe is a sure winner! Everytime I make Brisket, I'm always asked to make this one.
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Char Grilla
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Joined: 05 Apr 2008
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Location: Central Valley Cali

PostPosted: Sat May 30 09 4:57 am    Post subject: Reply with quote

Why do you guys store it for so long after you cook it?
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ClayBBQ
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Joined: 05 Dec 2006
Posts: 459
Location: Wixom, Michigan

PostPosted: Sat May 30 09 6:15 am    Post subject: Storing it? Reply with quote

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.
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