Ingredients
For Smoking:
1 4-6 pound brisket, dry rubbed
about 8-10 cups hickory smoked wood chips, soaked overnight
1 drip pan, a bit bigger than your piece of brisket
charcoal
For the Dry Rub:
2 tablespoons brown sugar
1 tablespoons chili powder
1 tablespoon kosher salt
1 teaspoon cayenne pepper
1 teaspoon ground mustard
½ teaspoon ground black pepper
For the Dr. Pepper BBQ Sauce:
1 tablespoon olive oil
1 small onion, minced
2 cloves garlic, minced
1 12-ounce can Dr. Pepper
¼ cup tomato paste
juice of 2 oranges
¼ cup cider vinegar
¼ cup orange marmalade
1 teaspoon granulated sugar
1 4-6 pound brisket, dry rubbed
about 8-10 cups hickory smoked wood chips, soaked overnight
1 drip pan, a bit bigger than your piece of brisket
charcoal
For the Dry Rub:
2 tablespoons brown sugar
1 tablespoons chili powder
1 tablespoon kosher salt
1 teaspoon cayenne pepper
1 teaspoon ground mustard
½ teaspoon ground black pepper
For the Dr. Pepper BBQ Sauce:
1 tablespoon olive oil
1 small onion, minced
2 cloves garlic, minced
1 12-ounce can Dr. Pepper
¼ cup tomato paste
juice of 2 oranges
¼ cup cider vinegar
¼ cup orange marmalade
1 teaspoon granulated sugar