Anonymous Tue May 23 19:32:45 2006

2 cups Dr Pepper

1/4 cup soy sauce

1 teaspoon Louisiana hot sauce

1/2 cup lime juice -- (fresh)

I sub Worcestershire 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. Also go to http://members.tripod.com/~DanGill/Survive.HTML and read

the BBQ List's FAQ. It has almost everything you need to know. Posted to the BBQ List by

Rodney on Oct 07, 1998.