Dr. Pepper Beef Brisket
Brine for brisket
2# salt
2# light brown sugar
8 oz apple cider vinegar
2 oz juniper berry
2 oz coriander seed
2 oz black peppercorn
2 gal hot water with salt and sugar dissolved
2 gal ice
Immerse brisket in brine 24 hours, remove and rinse
Smoke Brisket
For one hour with no heat
Brisket Rub
2 cup brown sugar
1 cup kosher salt
1 c smoked salt
3 T ground cumin
3 T ground coriander
3 T pink peppercorns
3 T black pepper
3 T cinnamon
2 T smoked paprika
grind all spices in pepper mill
Generously rub spice mix over brisket.
In deep square pan, place standard mirepoix vegetables and 6 cans of Dr. Pepper per brisket in pan.
Do not wrap in foil.
On low fan and 250 degrees, slow roast brisket 4-6 hours or until a knife can pierce easily. If the meat can pull away with a plastic spoon, it is done. More liquid may need to be added to prevent burning.
Allow to cool on counter for 20 minutes, then wrap in plastic and place in cooler.
Chef John Brand 