Dr Pepper Brisket

There are many variations of this classic Texas brisket recipe and they are all excellent.   Dr Pepper was created in a Waco, Texas soda shop back in 1885 when Waco was still a Wild West frontier town.   It remains one of the more popular soft drinks in the state and is a key ingredient in making a most succulent BBQ brisket.  Be forewarned however, this is not something you just throw together for an unexpected crowd; this meal takes at least 3 days to prepare.

• 2 Cans Dr Pepper
• 2 TBLS KA-Ranch Trail Dust
• 4 TBLS ground black pepper
• 2 beef bouillon cubes dissolved in 4 oz. water
• 4 cloves of garlic, minced
• ¼ Cup Worcestershire sauce
• 2 TBLS lime or lemon juice
• 1 Jar KA-Ranch Ft. Worth Rib & Brisket Sauce

Combine all ingredients and marinade the meat in the refrigerator for 2 days, rotating it several times during that time.  Use a glass or plastic container as the marinade may react with metal, a large plastic sack works best.

When it’s time to start cooking, take the roast out of the marinade and pat it dry.  Reserve the marinade for basting later.  Rub the brisket thoroughly with KA-Ranch David's Overall Rib Rub and let it come to room temperature.  Smoke in a smoker for 18-20 hours for a 10 lbs roast or 12 to 16 hours for a 5 to 8 pound roast.  Baste occasionally with reserved marinade.