Brisket and Dr. Pepper

bonesbbq · April 2005

I am getting ready to do a 7# brisket for supper on Sat. I have recently heard of some people soaking their brisket in Dr. Pepper overnight to help break down the meat. Has anyone tried this and if so, does it change anything with the cooking.

Car Wash Mike · April 2005

<p />bonesbbq,
I've never tried Dr. Pepper but I have tried white sugar overnight.[p]Seemed to work okay.[p]The last 1 I did was with apple juice overnight, it was by far my best brisket.[p]CWM

cbs · April 2005

bonesbbq,[p]I haven't tried it, but I'm a Dr. Pepper - a - holic so I'm definitely interested in how it comes out.

bonesbbq · April 2005

Car Wash Mike,
I think I'm going to try the Dr. Pepper thing, it couldn't hurt anything. Do you have any tips on doing brisket. This is my first real attempt at a brisket on the egg. I plan on 220-225 dome temp overnight until meat temp of 170-180, then foil until 200. I'm from Nebraska so not much help with the Masters thing, but if you want Husker tickets...

Car Wash Mike · April 2005

bonesbbq,
My brisket success is up and down, maybe someone else will help. Your plan sounds good.[p]There might be a small chance we don't get along.[p][p]Mike

Spring Chicken · April 2005

bonesbbq,
I saw a clip not long ago on a wine tasting show done in Texas where the host talked to a chef known for his award winning brisket. He said the secret is to use a Dr Pepper marinade. Makes sense to me. The carbination, sugar and flavors have got to do something to the meat. He didn't say how long to marinate or how to cook. Even so, I would think a few hours soak and a typical brisket setup on the Egg would do the trick.[p]Let us know how it turns out.[p]Spring "The Other White Meat" Chicken
Spring Texas USA

cbs · April 2005

So, are any of you Big 12 North schools going to field a team this year?

thirdeye · April 2005

bonesbbq,[p]
Here is a Dr. Pepper marinade from my recipe collection. Dr. Pepper is popular in southern Q, and for glazing hams etc. I put the "T" in traditional when it comes to brisket....I've given this recipe out plenty of times but don't think I've ever made it. Let us know how it turns out.[p]2 cans Dr Pepper
1t Seasoned Salt
2t Ground pepper
1C beef broth
6 cloves garlic minced
1/2 onion, sliced
2T Worcestershire sauce
Zest from 1 lemon [p]Increase amount as needed to cover brisket. Place trimmed brisket & marinade in zipper top bag. Marinate overnight, (or up to 24 hours) in the refrigerator, discard the marinade, pat dry & add at least kosher & salt or your favorite rub. Use a 225° maximum grate temp until brisket passes the fork test. Can use Dr. Pepper for the reheat also.[p]~thirdeye~[p][p]

Car Wash Mike · April 2005

cbs,
Baylor 4-0
11/1/2003 vs. *Baylor (3-9) W 38 10
10/26/2002 @ *Baylor (3-9) W 44 10
10/30/1999 vs. *Baylor (1-10) W 48 7
11/7/1998 @ *Baylor (2-9) W 49 6 [p]Oklahoma 3-4
10/16/2004 vs. *Oklahoma (12-1) L 21 31
12/6/2003 vs. *Oklahoma (12-2) W 35 7 @ Kansas City, MO Big 12 Championship
9/29/2001 @ *Oklahoma (11-2) L 37 38
10/14/2000 vs. *Oklahoma (13-0) L 31 41
12/2/2000 vs. *Oklahoma (13-0) L 24 27 @ Kansas City, MO Big 12 Championship
10/25/1997 @ *Oklahoma (4-8) W 26 7
10/26/1996 vs. *Oklahoma (3-8) W 42 35 [p]OSU 3-1
10/11/2003 @ *Oklahoma State (9-4) L 34 38
10/12/2002 vs. *Oklahoma State (8-5) W 44 9
10/23/1999 @ *Oklahoma State (5-6) W 44 21
10/17/1998 vs. *Oklahoma State (5-6) W 52 20 [p]Texas 2-2
10/4/2003 @ *Texas (10-3) L 20 24
10/19/2002 vs. *Texas (11-2) L 14 17
10/2/1999 @ *Texas (9-5) W 35 17
9/19/1998 vs. *Texas (9-3) W 48 7 [p]Texas A&M 2-4
10/2/2004 @ *Texas A&M (7-5) L 30 42
10/20/2001 vs. *Texas A&M (8-4) L 24 31
10/28/2000 @ *Texas A&M (7-5) L 10 26
12/5/1998 vs. *Texas A&M (11-3) L 33 36 @ St. Louis, MO Big 12 Championship
10/18/1997 vs. *Texas A&M (9-4) W 36 17
10/19/1996 @ *Texas A&M (6-6) W 23 20 [p]Texas Tech 3-2
10/30/2004 vs. *Texas Tech (8-4) L 25 35
10/13/2001 @ *Texas Tech (7-5) L 19 38
10/21/2000 vs. *Texas Tech (7-6) W 28 23
11/1/1997 @ *Texas Tech (6-5) W 13 2
8/31/1996 vs. *Texas Tech (7-5) W 21 14 [p]
not including Big 12 title games it's 16-11[p]Baylor 4-0
11/1/2003 vs. *Baylor (3-9) W 38 10
10/26/2002 @ *Baylor (3-9) W 44 10
10/30/1999 vs. *Baylor (1-10) W 48 7
11/7/1998 @ *Baylor (2-9) W 49 6 [p]Oklahoma 2-3
10/16/2004 vs. *Oklahoma (12-1) L 21 31
9/29/2001 @ *Oklahoma (11-2) L 37 38
10/14/2000 vs. *Oklahoma (13-0) L 31 41
10/25/1997 @ *Oklahoma (4-8) W 26 7
10/26/1996 vs. *Oklahoma (3-8) W 42 35 [p]OSU 3-1
10/11/2003 @ *Oklahoma State (9-4) L 34 38
10/12/2002 vs. *Oklahoma State (8-5) W 44 9
10/23/1999 @ *Oklahoma State (5-6) W 44 21
10/17/1998 vs. *Oklahoma State (5-6) W 52 20 [p]Texas 2-2
10/4/2003 @ *Texas (10-3) L 20 24
10/19/2002 vs. *Texas (11-2) L 14 17
10/2/1999 @ *Texas (9-5) W 35 17
9/19/1998 vs. *Texas (9-3) W 48 7 [p]Texas A&M 2-3
10/2/2004 @ *Texas A&M (7-5) L 30 42
10/20/2001 vs. *Texas A&M (8-4) L 24 31
10/28/2000 @ *Texas A&M (7-5) L 10 26
10/18/1997 vs. *Texas A&M (9-4) W 36 17
10/19/1996 @ *Texas A&M (6-6) W 23 20 [p]Texas Tech 3-2
10/30/2004 vs. *Texas Tech (8-4) L 25 35
10/13/2001 @ *Texas Tech (7-5) L 19 38
10/21/2000 vs. *Texas Tech (7-6) W 28 23
11/1/1997 @ *Texas Tech (6-5) W 13 2
8/31/1996 vs. *Texas Tech (7-5) W 21 14 [p]I think we will allright. taht 12/6 game had to hurt
Mike

Toy Man · April 2005

A blast from the past by one of the old masters of BBQ.[p]From: Billy W Maynard [bamgrtx@itexas.net]
Sent: Monday, April 21, 1997 6:58 PM
To: bbq@listserv.azstarnet.com
Subject: Re: Belly's Brisket[p]I buy 8 to 12 pound crypac Briskets the morning before I am cooking I cut a small hole in the sack and pour into it about a cup to cup half of Willingham Marinade & a 1/4 cup of Balsamic Vinegar & about two cups of Dr Pepper. Cover the hole with Duct Tape, Refrigerate for 24 hours turning and rubbing it about each four hours, next morning open sack and remove Brisket and pat dry, let set in air for about a half hour and then rub it good with Willingham Dry Rub and let set till fire in ol barrel is ready, till I can hold my hand over the grill for a minute to minute half put brisket on fat side up and after about four hours turn it over and add some more coals if needs ck about each hour and try to keep heat about the same after four hours turn fat side back up and if you wish you may then make a mop sauce of beer, dr pepper and red pepper and mop each 30 or 45 minutes for next two or three hours, remove brisket and let cool and firm up so it will slice nice, I like it dry, but some folks want it wet, so we use a Texas Tomato base sauce or Willingham BBQ Sauce or any one of 1/2 hundred more sauces out there, oh yes a time or two I have used some of that there Yankee sauces too, Father forgive me.[p]Belly[p]
And another old post.[p]From: Robert L Lowe [blowe50@juno.com]
Sent: Wednesday, April 09, 1997 6:09 PM
To: bbq@listserv.azstarnet.com
Subject: Re: Foil, Ovens & temperatures -- was: Weekend Butts -Reply[p]Mike Scrutchfield actually had two posts about his brisket. He has always been very helpful, so I'm sure he won't mind me posting these to this list ( I wish Mike would join this, list he has a lot of good ideas. He would fit right in with the rest of you gurus):[p]#1 - "Thanks for all the nice compliments on my brisket. It's been very successful this year. I won over $10,000 on my brisket entries in the contests I entered this year![p]First of all you must start with good meat. The 99 cent a pound brisket just wont cut it. Always start with USDA Choice or better, I use Prime because of my meat sponsor (Beef America, Omaha Neb) but most of that is shipped overseas to Japan because they are willing to pay the price! Use Choice or better![p]Next I start with a good rub that's heavy in garlic and pepper, ("Top Secret" brand) not yet available but I'm working on it for this Spring! Seasoned about three hours before smoking.[p]Smoke for at least 8-10 hours at 225 until the internal temp is in the 165-170 degree range. I like 4 chunks of Oak. 2 chunks of Cherry and 1 Hickory, with mostly white hot charcoal.[p]After the internal temp is 165+ I put the brisket in foil and cook at 300 degrees (oven or smoker temp) until the internal temp reaches 205 degrees. When that's done I just put it away in an insulated environment (I use a sleeping bag at contests) still wrapped in foil for several hours to allow it to still cook until I ready to serve.[p]What you have when you open it up is a brisket that you'll need to slice 1/2" thick to keep in slices and I then top it with a sweet, but still a distinctive whang, BB Sauce (again "Top Secret" as of this date!) to serve to the judges.[p]Most of the time it'll be up there with anyone for taste, tenderness, and appearance. Those are the three aspects we are judged on at BBQ contests![p]To recap, use good meat, seasoning well, get the final ultimate temp. and top with just the right sauce, present it well. and you'll be a Blue Ribbon Winner!"[p]#2 - "Sounds like you got a really good buy on your Weber 22 1/2". You know if they only allowed 1 type of cooking appliance to be brought to a BBQ contest, no doubt about it, that's the one I would choose. It can do it all![p]On the subject of getting your brisket ready within a half-hour of your anticipated eating hour, forget it! Make sure your brisket is ready three or four hours before they get there. Let me explain how I get a brisket ready for a 2:00 p.m. turn in at the Jack Daniels World Invitational BBQ contest. (which I proud to say I was overall champion in the brisket category!). I put my briskets on at 12:00 midnight on a well seasoned (2 hours) Weber water pan cooker (Bullet) running 220 degrees and dampered so it will run that temp for many, many hours. In other words, 2 hours ago I filled that baby up to the max with charcoal, let it all get white hot (45 minutes) assembled the grill and started closing it down by closing the bottom vents only, (keep the top vent open, forever!) until it was running 220; about 11:00 p.m. I put about six lemon size chunks of smokewood (sorry, I can't tell it all guys) in with the then cooling down charcoals. At midnight that baby smelled real good, with just a little smoke coming out. The perfect fire! I cook the brisket in the bullet fat side up.[p]After about an hour of fine tuning the vents so it was running 220 perfectly, I kissed that baby goodnight. 5:00 a.m. measured internal temp, 150. 8:00 am 160 9:00 am 165. At that point (165) I then wrap the brisket in what I call a boat of foil. Fat side down I place the brisket on 4 layers of foil each layer large enough to wrap the brisket fully one time. I then put the brisket/foil pkg on a 300 degree Weber 22 1/2" grill, coals on one side, meat on the other, 10:00 am. Internal temp 190 10:30 am 205. By this time there is a substantial amount of drippings in the bottom of the boat and they a mildly boiling. Wrap the package back up quickly, put in an insulated environment like a ice cooler, no ice of coarse! until turn in time. It will hold for several hours and that baby keeps on cooking! 2:00 when opened the steam still rolls out! Try it that way on your buddies next time!"[p]Mike Scrutchfield [p][p][p]

Charles in SC · April 2005

bonesbbq,
I have cooked more brisket than I like to admit and have tried most everything I have heard of. My .02 says that other than the outer 1/2 inch of meat it will not have much affect unless you inject into it, then it will taste like brisket with Dr. Pepper in it.
Good luck and let us know what happens!

Adrian B. · April 2005

Toy Man,
Thanks for the old posts. I ain't skeered of much, but I've always been too skeered to do a brisket. I think I can muster up enough intesinal fortitude now to make it happen. :~)

Brisket and Dr. Pepper

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