Dr. Pepper Braised Beef Brisket

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.

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s