Dr. Pepper packer (High temp) - BBQ Central

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Old 10-26-2008, 06:10 PM   #1
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Dr. Pepper packer (High temp)

I tried a Dr. Pepper marinade on a 13 lb. ish' packer brisket. Let it soak overnight then injected it with straight up beef broth. The rub was salt and pepper and a bit of magic.
I couldn't get the WSM to go above about 300* so it took about 6 hrs. the flat is now resting and the burnt ends are still cooking.
From the little taste I tried I am really excited about the finished product. Juice was squirting out everwhere when I separated the point!
I haven't had much luck with these tough SOB's but this one might change all of that.







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Old 10-26-2008, 06:16 PM   #2
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Looks great - could you taste the Dr. Pepper?
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Old 10-26-2008, 07:16 PM   #3
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Quote:
Originally Posted by monty3777
Looks great - could you taste the Dr. Pepper?
Thanks! Not even a hint of DP.
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Old 10-26-2008, 07:20 PM   #4
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I think I'm gettin' the hang of this tough ass hunk o' beef.
Brisket was juicy with plenty of flavor. (No thanks to Dr. Pepper )
Thanks Scotty for the high temp tips. Thanks also ....uh ......damn I can't remember his name right now. I think he has an internet radio show or sumpin'

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Old 10-26-2008, 07:40 PM   #5
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Wow, it really looks juicy. Was this you first high temp brisket? I've never tried it, but have been giving it some thought.
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Old 10-26-2008, 07:55 PM   #6
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Quote:
Originally Posted by Griff
Wow, it really looks juicy. Was this you first high temp brisket? I've never tried it, but have been giving it some thought.
Thanks Griff. Yep it was my first high temp brisket. The WSM never really got up to the 350*ish' mark so I'm not sure if it was truly a high temp cook but came out great none the less. I was going to cook it low and slow but.......well....gotta' late start.
Seems to work great though.
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Old 10-26-2008, 08:47 PM   #7
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Perfect!

All I used to cook were high temp briskets. Old Grandad pit just wouldn't get below 300 even with every hole plugged with foil. I'd let them go for about 3 hours as far away from direct heat as I could then wrap them until they were tender.

Now I got the fancy Stumps with lots of gadgets and ALL of my briskets are not even close to the juicy ones I grew up with off Old Grandad.

I am striving to duplicate those memories using the Stumps and I'm getting close.......

I'm a firm believer that the meat has to 'see the fire' in order for it to be the best.
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Old 10-26-2008, 09:26 PM   #8
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Wow Paul that looked freaking great! When I get around to doing a brisket again (soon) I'm gonna give you and Scotty a call!
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Old 10-26-2008, 10:06 PM   #9
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Looks mighty tastey from here Puff! :P
Nice smoke ring too.
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Old 10-26-2008, 10:17 PM   #10
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I'm liking the looks of that there brisket.
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