Try this Bellys Brisket Marinade recipe, or contribute your own.
Suggest a better descriptionHeres Bellys famous Dr Pepper marinade. Several of us use it. Try to let it work for at least 24 hours before cooking. I sub worchestershire for soy and lemon for lime sometimes. Sounds like you only got part of the whole brisket. Probably has very little fat on it. You should either get some beef fat from the market or else drape the meat you have with bacon to keep it from drying out. Also use a spray of 50/50 oil and either Dr Pepper or lemon juice every hour or so to keep the meat from drying out too much. Next time look for a whole packer trimmed brisket. Weight should run from 7 to 15 lbs.with a good fat cap. It will do better with the long cooking times for low and slow. Posted to bbq-digest by Rodney
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Serving Size: 1 Serving (146g) | ||
Recipe Makes: 1 | ||
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Calories: 37 | ||
Calories from Fat: 3 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1149.4mg | 40 % | |
Potassium 137.2mg | 4 % | |
Total Carbohydrate 9.3g | 3 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 8.7g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 37
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