Recipe - Dr Pepper Marinade

2 cn Dr. Pepper
Lawrys Season Salt
Fresh Ground Pepper
2 Beef Bouillon cubes
dissolved in
4 ounce Water
4 Cloves garlic; minced
Worcestershire sauce
2 tablespoon Lime or lemon juice
1 Bottle commercial BBQ sauce

I did one this past week. Started marinating it on Wednesday night, cooked
all day Saturday on the smoker, in the oven Saturday night, and had a feast
yesterday!

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
1214 hours at 275325. 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 150175. About 1:00 or 2:00 the
next afternoon, you got the best tasting, juiciest and most tender brisket
you ever had.

Posted to bbqdigest by Donald R Wallace/RCH/NS/MCI on 98