Go Back
Chef Todd Ruiz's sweet and tangy Dr. Pepper barbecue sauce is the perfect counterpoint to the smoky meat.

Chef Todd Ruiz's smoked brisket with Dr. Pepper barbecue sauce

Print Recipe Pin Recipe
Prep Time 45 minutes
Course: Main Course
Ingredients Method

Ingredients
  

For the brisket
  • 1 14 lb prime beef brisket
  • 3 1/2 cups kosher salt
  • 1/2 cup coarsely ground black pepper
  • 3/4 cup garlic powder
  • 1/2 cup onion powder
  • 2 tbsp activated charcoal powder
  • 3/4 cup white sugar
  • 3 cups water
  • 1/2 cup apple cider vinegar
For the Dr. Pepper barbecue sauce
  • 24 cans original Dr. Pepper soda
  • 2 pints blackberries, rinsed
  • 1 shallot, chopped
  • 3 cups ketchup
  • 1/2 cup yellow mustard
  • 1 tbsp red wine vinegar
  • 1/2 cup water, as needed
  • 1 tsp salt
  • 1 tbsp garlic powder

Method
 

To make the brisket
  1. Clean and trim the excess fat from the underside of the brisket, and trim some fat from around the side and top. (NOTE: Do not over trim the brisket; fat is flavor!) Allow to dry.
  2. Mix all dry ingredients for rub and set aside.
  3. Mix water and apple cider vinegar; transfer to a spray bottle.
  4. Rub brisket with dry rub and allow to season for 4 hours before loading into the smoker.
  5. Smoke brisket at 250° to 275° F for 12 to 14 hours, gently rotating every 2 to 3 hours.
  6. Spray brisket with cider water mixture several times during the smoking process.
  7. When brisket reaches an internal temperature of 195°F to 200°F and feels tender to the touch, wrap in butcher paper and allow to rest inside the smoker for an additional hour as the temperature drops. Slice, serve with Dr. Pepper barbecue sauce and enjoy!
To make the Dr. Pepper barbecue sauce
  1. Pour all Dr. Pepper cans into a pan large enough to hold the liquid and that fits into your home smoker.
  2. Smoke and reduce the soda at 250° to 300° F for 1 to 2 hours, until Dr. Pepper is close to the consistency of a syrup.
  3. Pour reduced Dr. Pepper into a medium pot. Add blackberries, shallots and place bacon on low heat on the stove. Add the ketchup, mustard, vinegar, water and seasoning. Allow sauce to simmer for 15 to 30 minutes.
  4. Once ready, puree sauce in a blender until very smooth. Adjust thickness with water if needed and season to taste.