Belly's Brisket Marinade Recipe

• 2 c. Dr Pepper
• 1/4 c. Soy sauce
• 1 tsp Lousiana warm sauce
• 1/2 c. Lime juice, (fresh)

1. Here's Belly's famous Dr Pepper marinade.
2. Several of us use it.
3. Try to let it work for at least 24 hrs before cooking.
4. I sub worchestershire for soy and lemon for lime sometimes.
5. Sounds like you only got part of the whole brisket.
6. Probably has very little fat on it.
7. You should either get some beef fat from the market or possibly else drape the meat you have with bacon to keep it from drying out.
8. Also use a spray of 50/50 oil and either Dr Pepper or possibly lemon juice every hour or possibly so to keep the meat from drying out too much.
9. Next time look for a whole packer trimmed brisket.
10. Weight should run from 7 to 15 lbs.with a good fat cap.
11. It will do better with the long cooking times for low and slow.

pepper, soy sauce, warm sauce, lime juice

Taken from cookeatshare.com/recipes/belly-s-brisket-marinade-83400 (may not work)