Brisket with Dr Pepper Barbecue Sauce

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Brisket with Dr Pepper Barbecue Sauce

Brisket with Dr Pepper Barbecue Sauce
1 (8- lb.) Raley's Beef brisket California raised USDA choice, cut into 2 pieces
3 cups Dr Pepper, divided
1 tsp. Raley's Alderwood Smoked Sea Salt
1 tsp. coarse ground pepper
2/3 cup minced onion
2 tbsp. cider vinegar
2 tbsp. Worcestershire sauce
1 tbsp. yellow mustard
2 tsp. instant espresso powder (near the canned coffee)
2 cloves garlic, minced
1 (8- oz.) can tomato sauce
1 (6- oz.) can tomato paste

Prep: 20 minutes, Cook: 3 hours, 10 minutes, Serves: 8 to 10

1. Grill beef over high heat for a few minutes on each side or until nicely charred. Place in a large foil pan or on 2 large pieces of heavy-duty foil. Cover pan tightly with foil or bring up sides of foil packet and fold over several times. Carefully pour 1 cup Dr Pepper into pan (or 1/2 cup into each packet), then fold in ends to seal, leaving room for air to circulate. Grill over medium-low heat for 3 hours or until very tender.

2. Meanwhile, place remaining 2 cups Dr Pepper and remaining ingredients in a medium saucepan and bring to a boil. Reduce heat and simmer, covered, for 15 minutes. Simmer uncovered over medium heat for 30 minutes or until sauce is as thick as you like, stirring occasionally.

3. Remove beef from packet and let stand for 5 minutes. Slice 1/4-inch thick and transfer to a platter. Pour half the sauce over the top and serve with remaining sauce.  

Nutritional Information:
581 calories, 84 g protein, 18 g total fat (7 g sat.), 17 g carbohydrate, 2 g fiber, 13 g sugar, 249 mg cholesterol, 568 mg sodium, 14 points


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