Dr Pepper Smoked Brisket Recipe 395

SMOKED FOUR-PEPPER BEEF BRISKET

Steps:

• Cover wood chips with water; soak 30 minutes.
• Drain wood chips. Prepare and heat smoker using wood chips. (For charcoal smoker, use 5 pounds charcoal briquettes.)
• In small bowl, mix black pepper, white pepper, red pepper and lemon pepper. Rub pepper mixture into all sides of beef.
• Brush smoker rack with vegetable oil. Place beef on rack. Cover and smoke beef about 4 hours. Brush beef with barbecue sauce. Smoke about 1 hour longer or until meat thermometer reads 160°F.

PEPPERCORN BRISKET

Steps:

• Season brisket all over with salt and crushed peppercorns. In a shallow dish, with a spoon, combine flour and garlic powder. Roll brisket in flour mixture to coat.
• Heat oil in a large Dutch oven or stock pot over medium-high heat. Add brisket and cook for 5 minutes on each side, or until golden brown on all sides. Arrange carrots, potatoes, shallots, garlic, and rosemary around brisket. Pour wine over vegetables and cook for 1 minute. Add broth and bring to a simmer. Reduce heat to medium-low, cover and cook for 3 hours, until beef is tender. Remove brisket from pot and let stand for 10 minutes before slicing crosswise into thin slices.
• Shred and reserve 2 cups beef for soft tacos, if desired.
• Serve sliced beef with vegetables, shallots, garlic, and liquid from pot spooned over top.

SMOKED BRISKET RECIPE

Steps:

• Combine the Kosher salt and freshly ground black pepper in a small bowl or spice shaker, then evenly season the brisket on all sides. Let the brisket sit out at room temperature for 1 hour.
• While the brisket comes to room temperature, prepare the smoker according to the manufacturer's instructions for indirect cooking with a water-filled drip pan in place. Bring the temperature between 250 and 275° F. Add 3 to 5 fist-size oak, mesquite or your favorite wood chunks for smoke.
• Place the brisket in the smoker with the thicker tip closest to the heat. Leave the lid closed for at least 3 hours. Cook for a total of 6 to 8 hours until dark brown bark is formed and the internal temperature reaches 165° F after the stall (when the temp stops rising for hours around 150° F).
• Remove the brisket from the smoker and tightly wrap it with uncoated butcher paper (or aluminum foil). Place it back in the smoker and continue cooking until the internal temperature of the flat (thinner side) reaches between 200 and 205° F, about 6 to 8 more hours.
• Carefully transfer the brisket (still wrapped in the butcher paper) to a cooler to rest for at least 1 and preferably 2 hours or until the internal temp drops to 140 to 145° F. You can line the cooler with a towel to further insulate the brisket if you prefer.
• Separate the point from the flat muscle. Slice against the grain (which is different for each muscle) into 1/4" slices just before serving. Enjoy!

DR. PEPPER SMOKED BRISKET RECIPE - (3.9/5)

Steps:

• Pierce the brisket and pour either Dr. Pepper over brisket, enough to cover the brisket and marinade in the Dr. Pepper overnight. Take out in the morning, and rub canola oil on the brisket and rub the brisket with the rub seasoning of your choice. Make sure the brisket is fully covered in the rub and well-oiled. Let the meat rest and come to room temperature. Heat your smoker up to 250°F. Once preheated, place the brisket in the smoker, and cook fat-side-up, low and slow at 250°F for 8 hours. Remove, wrap in tin foil and place in a cooler for 30 minutes or until ready to eat. You can also wrap in foil and heavy towel and place in microwave if you don't have a cooler. Don't turn microwave on.

SALT AND PEPPER BRISKET

Steps:

• Preheat a smoker to 225 degrees F using your preferred heating method. Then add the woodchips.
• Mix the salt and pepper to make the seasoning rub. Apply the rub to the brisket.
• Place the brisket on the smoker. Add more woodchips as necessary to supply smoke throughout cooking. Cook the brisket until it reaches and internal temperature of 170 degrees F, 4 to 5 hours.
• Carefully wrap the brisket in foil or butcher paper and return to the smoker. Continue cooking until the brisket reaches an internal temperature of 190 degrees F, 1 to 2 more hours.
• Rest the meat, still wrapped, for 30 minutes to 1 hour.
• Unwrap the brisket and slice the meat against the grain to serve.