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Ingredients
- 2 can Dr. Pepper Lawrys Season Salt Fresh Grnd Pepper
- 2 x Beef Bouillon cubes dissolved in
- 4 ounce Water
- 4 x Cloves garlic, chopped Worcestershire sauce
- 2 Tbsp. Lime or possibly lemon juice
- 1 bot commercial BBQ sauce
Directions
- 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 12-14 hrs at 275-325. I usually start about 7:00 or possibly 8:00 in the morning and take off about 10:00 or possibly 11:00 which 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 150-175. About 1:00 or possibly 2:00 the next afternoon, you got the best tasting, juiciest and most tender brisket you ever had.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1097g | |
| Calories 760 | |
| Calories from Fat 23 | 3% |
| Total Fat 2.52g | 3% |
| Saturated Fat 0.54g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6817mg | 284% |
| Potassium 1301mg | 37% |
| Total Carbs 176.18g | 47% |
| Dietary Fiber 3.7g | 12% |
| Sugars 122.68g | 82% |
| Protein 6.31g | 10% |
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