DR. PEPPER SMOKED BRISKET RECIPE - (3.9/5)
Provided by hcardall
Number Of Ingredients 5
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.
DR PEPPER BEEF MARINADE
This makes for some of the best meat I've ever had. I know a guy who has a secret Dr. Pepper marinade, but he won't give us the ingredients. After years of slowly putting it together, this is what I've come to conclude.
Provided by MGT1103
Categories Low Protein
Time 10m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Add all ingredients in a sealable container and mix well.
- Can be kept for up to a week or two.
Nutrition Facts : Calories 102.8, Fat 0.4, SaturatedFat 0.1, Sodium 2584.8, Carbohydrate 24.3, Fiber 2.9, Sugar 12.6, Protein 4.3
DR PEPPER BBQ SAUCE
My family is stationed in Italy with my husband, Lieutenant William Robert Blackman. William grew up in Memphis, Tennessee, and I'm from Texas, so the dish that spells "home" for us is a good ol' barbecue. I have my own recipe for barbecue sauce that we like to pour all over sliced brisket. Eating it reminds us of weekend barbecues with our families. -Tina Blackman, Naples, Italy
Provided by Taste of Home
Time 40m
Yield 1 cup.
Number Of Ingredients 9
Steps:
- In a small saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened, stirring occasionally. Refrigerate leftovers.
Nutrition Facts : Calories 60 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 193mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
BOONE'S DR. PEPPERCORNED BEEF
This is a Southern adaptation of an Irish favorite. Many substitutions have been made here to the standard recipe (most notably, the absence of cabbage), and many more adaptations are welcome. That's the nature of this springtime dish. This slow cooker recipe will yield a thin, dark, rich Dr. Pepper broth that will inject all 23 of its hidden flavors into the veggies and meat. The resulting broth is a lot like some of the brown-sugar recipes mentioned elsewhere, but the difference here is that you can substitute the Dr. Pepper out for Ginger Ale (for a tangier flavor), Coca-Cola (for the more conservative chef), Sunkist (soda version of the traditional Orange Juice Corned Beef recipe), or beer (limitless varieties of flavor here).
Provided by booneberg
Categories One Dish Meal
Time 10h30m
Yield 1 Briscuit, 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Over medium-high heat, brown brisket on all sides in large, oiled skillet. Cut parsnips into 2 inch pieces, cut the sweet potatoes into quarters, and roughly chop the half onion. Place parsnips, onion and potatoes in the bottom of your slow cooker. Add the browned brisket on top of veggies. Combine ground peppercorns, rosemary, and thyme, then rub into beef. Pour Dr. Pepper and Dale's around the brisket, cover, and cook on HIGH for 2 hours (until simmering), then on LOW for 7-9 hours.
- Alternatively, if you want to sleep/work through the entire cooking process, just cook on HIGH for 5 to 6 hours, MEDIUM for 7-8 hours (if your slow cooker has this setting), or on LOW for 9 to 10 hours (Recommended!). Add/subtract time as necessary. You may also want to save parsnips to add with about 1 to 2 hours remaining because they will get mushy after a long time in the pot, but some people prefer to eat them like potatoes anyway, so this is really a matter of preference. They were delicious with all the juices cooked into them, and were still solid enough to be picked up by a knife.
Nutrition Facts : Calories 1100.4, Fat 38.5, SaturatedFat 12.5, Cholesterol 281.2, Sodium 436, Carbohydrate 90, Fiber 5.9, Sugar 65.6, Protein 97.2
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