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Add a photoServings: 1
Ingredients
- 2 c. Dr Pepper
- 1/4 c. Soy sauce
- 1 tsp Lousiana warm sauce
- 1/2 c. Lime juice, (fresh)
Directions
- Here's Belly's famous Dr Pepper marinade. Several of us use it. Try to let it work for at least 24 hrs before cooking.
- I sub worchestershire for soy and lemon for lime sometimes.
- Sounds like you only got part of the whole brisket. Probably has very little fat on it. You should either get some beef fat from the market or possibly else drape the meat you have with bacon to keep it from drying out. Also use a spray of 50/50 oil and either Dr Pepper or possibly lemon juice every hour or possibly so to keep the meat from drying out too much. Next time look for a whole packer trimmed brisket. Weight should run from 7 to 15 lbs.with a good fat cap. It will do better with the long cooking times for low and slow.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 389g | |
| Calories 586 | |
| Calories from Fat 57 | 10% |
| Total Fat 6.79g | 8% |
| Saturated Fat 2.03g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3686mg | 154% |
| Potassium 2858mg | 82% |
| Total Carbs 147.77g | 39% |
| Dietary Fiber 55.3g | 184% |
| Sugars 4.44g | 3% |
| Protein 26.94g | 43% |
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