JAS_OH1
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That did cross my mind. I was going to say please don't cook it in Dr. Pepper! Or rootbeer! Actually, Coke too. It's just way too sweet.
Oven Beef Brisket..........HELP!
- Thread starter detroitdad
- Start date
Barriehie
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Yes, forgot about that one! I use that when making boiled peanuts...
(And some Zatarain's seafood boil.)
detroitdad
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same lol
detroitdad
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I have only ever cooked with soda once. It was amazing. It was a marinade I got from Matty Matheson. He was on a cooking show, Selena + Chef.
If you want the entire recipe just google Matty Matheson's Miami ribs with coca cola!
If you want the entire recipe just google Matty Matheson's Miami ribs with coca cola!
- 1 can Coca-Cola
- 1/2 cup soy sauce
- 1/2 cup hoisin sauce
- 1/2 cup fresh orange juice
- 1/2 cup Fbly by Jing chili oil (or a chili oil of your choice)
- 1 knob ginger, peeled and roughly chopped
- 4 cloves garlic
- 1 jalapeño, stemmed
- 1 bunch green onions
- 1 lime, for serving
- 1/2 orange, for serving
detroitdad
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It's slowly getting there.
detroitdad
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I cooked the brisket Sunday night. It was in the oven for 15.5 hours covered. I cooked it for another 45 minutes with the cover off. I honestly think I put out the best possible brisket using the oven method. It would have been better in a smoker, but I couldn't do anything about it.
One of the reasons that it turned out so well. It was a great cut of meat. The fat was perfectly marbled throughout the brisket. It was juicy and fork tender. The only complaint (and it was from me) was that I couldn't obtain the type of bark on it that I wanted to. I either think I could have had a great bark, but it would have been dry, or vice versa.
I made my own dry rub. It was fantastic!
A 13 pound brisket is a lot of meat lol!
One of the reasons that it turned out so well. It was a great cut of meat. The fat was perfectly marbled throughout the brisket. It was juicy and fork tender. The only complaint (and it was from me) was that I couldn't obtain the type of bark on it that I wanted to. I either think I could have had a great bark, but it would have been dry, or vice versa.
I made my own dry rub. It was fantastic!
A 13 pound brisket is a lot of meat lol!
Barriehie
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detroitdad
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I fed 7 people, and sent food home with everyone!