Best 2 Dr Pepper Smoked Brisket Recipes

With its distinctive sweet and spicy flavor, Dr Pepper has become a popular ingredient in many culinary creations, including succulent smoked brisket. The combination of the soda's unique taste profile and the slow-cooked tenderness of the beef results in a mouthwatering dish that tantalizes taste buds and leaves you craving for more. Whether you are an experienced pitmaster or a novice cook, this article will guide you through the steps of preparing and cooking a delectable Dr Pepper smoked brisket, ensuring a memorable and flavorful dining experience.

Here are our top 2 tried and tested recipes!

SMOKED BRISKET RECIPE

Smoked Brisket Recipe image

Pure and simple, melt in your mouth and packed with flavor, this smoked beef brisket is seasoned with salt and pepper, then smoked low and slow with oak.

Provided by Justin McChesney-Wachs

Categories Main

Time 15h30m

Number Of Ingredients 4

Ingredients

12 to 16 lb Prime grade whole packer brisket ((fat trimmed to 1/4" to 1/2" and silver skin removed))
1/2 cup Diamond kosher salt
1/2 cup freshly ground black pepper
Spritz of 50:50 apple cider vinegar and water ((if necessary))

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!

Nutrition Facts : Calories 582 kcal, Carbohydrate 5 g, Protein 76 g, Fat 27 g, SaturatedFat 10 g, Cholesterol 225 mg, Sodium 4061 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 14 g, ServingSize 1 serving

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

Dr. Pepper Smoked Brisket Recipe - (3.9/5) image

Provided by hcardall

Number Of Ingredients 5

Ingredients

1 (6.5-pound) brisket
4 cups apple wood chips, soaked in equal parts water
1/4 cup seasoning rub of your choice
2-liters of Dr. Pepper Soda, or enough to cover brisket
1/2 cup canola oil

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.

Tips:

Choose the right cut of brisket: Look for a brisket that is well-marbled with fat. This will help keep the meat moist and flavorful during the long cooking process.
Prepare the brisket properly: Trim the brisket of excess fat and remove the silverskin (a thin membrane that covers the meat). Score the fat cap of the brisket to help the rub penetrate the meat.
Use a flavorful rub: The rub is what gives the brisket its flavor, so don't be afraid to experiment with different combinations of spices. Some popular ingredients for brisket rubs include brown sugar, paprika, chili powder, garlic powder, onion powder, and cumin.
Smoke the brisket low and slow: The ideal temperature for smoking brisket is between 225 and 250 degrees Fahrenheit. Cook the brisket until it reaches an internal temperature of 203 degrees Fahrenheit.
Let the brisket rest: Once the brisket is done cooking, let it rest for at least 30 minutes before slicing. This will allow the juices to redistribute throughout the meat.

Conclusion:

Dr. Pepper Smoked Brisket is a delicious and easy-to-make dish that is perfect for any occasion. By following these tips, you can make a brisket that is moist, flavorful, and fall-apart tender. So next time you're looking for a special meal to impress your friends or family, give Dr. Pepper Smoked Brisket a try. You won't be disappointed!

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