There's two things Texans love... Dr.Pepper and Brisket. When I came across this recipe from Homesick Texan I was in absolute heaven because it's easy-to-follow and probably the best combination on the planet! Definitely a must try if you're a homegrown Texan like me! :)
There are numerous ways you can serve this dish. However, Homesick Texan suggests shredding the brisket and putting it in tacos for a little Tex-Mex flare!
P.S. check out The Young Austinian and Homesick Texan for classic recipes from the Lone Star State.
Dr.Pepper Pulled Brisket
Photo By: The Young Austinian
1 (4 pound) brisket, first cut
1 tablespoon kosher salt
1 tablespoon black pepper
1/2 small onion, chopped
4 cloves garlic, chopped
2 chipotle chiles in adobo sauce
1/2 cup Dr Pepper, not diet, preferably made with cane sugar
1 cup ketchup
2 tablespoons yellow mustard
1 tablespoon molasses
1 teaspoon Worcestershire
2 teaspoons smoked paprika
Pinch of ground cloves
Directions:
1. Sprinkle the brisket on both sides with salt and pepper, place in a roasting pan fat side up, and allow to come to room temperature.
2. To make the sauce, place in a blender or food processor the onion, garlic, chipotle chiles, 1/4 cup of the Dr Pepper, ketchup, mustard, molasses, Worcestershire, smoked paprika, and ground cloves. Puree until smooth, and add salt and pepper to taste.
3. Preheat the oven to 250°F.
4. Lift up the brisket and pour half the sauce into the bottom of the pan. Place the brisket, fat side up, on top of the sauce, pour in the remaining 1/4 cup of Dr Pepper, then pour the rest of the sauce over the brisket.
5. Cover the pan tightly with foil. Place the pan in the oven and cook 5 hours or one hour and fifteen minutes per pound. At this point, you’ll want to test it to see if it’s fork tender. To do this, remove the pan from the oven and carefully pull back the foil as a lot of steam will escape. If you can easily stick a fork into then it’s done. If not, continue to cook it covered until it is fork tender, checking it every 20 minutes.
6. Once done, remove the pan from the oven, peel back the foil, and gently lift the brisket out of the pan into a large mixing bowl or baking dish, so when you shred it you won’t lose any juices. Allow the brisket to rest for 30 minutes.
7. Meanwhile, pour the pan juices from the roasting pan into a pot, turn the heat up to high and reduce in half, about 20 to 30 minutes. (If you have a splatter guard, I recommend using it. Also, I don’t strain the fat, but feel free to do this if you prefer.)
8. Once the pan juices have reduced and the brisket has rested, shred the brisket in the large bowl with two forks. Pour the sauce over the brisket and toss well to combine. Add salt and pepper to taste. I also usually add another teaspoon or so of smoked paprika for an additional smoky burst.
Serve the pulled brisket with warm tortillas and salsa for tacos. You can also put it on buns, use it for nachos, or throw some into a bowl of queso.
y'all enjoy!
