Cola-Marinated Beef Brisket

By Shaylie

A variation on this recipe will give it a slight fruity flavor, which will complement the mustard and spices. When the brisket comes off the gill, drizzle it with 1/4 cup mango juice and sprinkle with 1/4 cup brown sugar. Then wrap in plastic wrap and foil as directed.

Ingredients

• For the rub:
• 1 teaspoon cayenne
• 1 teaspoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 tablespoon chili powder
• 1 tablespoon paprika
• dash of nutmeg
• For the cola marinade:
• 2 beef bouillon cubes
• 2 (12-ounce) cans cola 4 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 2 tablespoons lime or lemon juice
• 12 ounces barbecue sauce (such as
• Cattlemen's Authentic Smoke House) seasoned salt and freshly ground pepper
• For the brisket:
• 1 (10- to 12-pound) beef brisket, fat trimmed to 14 inch
• yellow mustard (such as French's) barbecue sauce

Preparation

Step 1

Make the rub: Combine all rub ingredients, and store in sealed container.
Marinate the brisket: In a very large howl, dissolve the bouillon cubes in V cup water. Add all the rest of the marinade ingredients, and mix well. Add the brisket, and marinate in the refrigerator for 2 days.
Drain the brisket, reserving the marinade. Use your hands to rub mustard liberally over both sides of meat. Sprinkle generously with rub, and pat into the meat. Place in a pan or container, and allow to dry-marinate in the refrigerator for 3 to 4 hours.
Place brisket on an unheated section of your grill, or place in a smoker. Cook over indirect heat, with a temperature between 225° and 250°. Cook for about 1 hours per pons, or about 16 to 18 hours total.
While meat is cooking, place the rnari ade in a saucepan, and bring to a boil. Boil for 12 minutes, then cool, and pour into a pray bottle. After the brisket has cooked for 3 •urs, spray the meat, and turn. Repeat this process every 3 hours.
When the meat reaches an int mal temperature of 185° to 190°, remove it from the grill, and wrap in plastic wrap. Wrap in aluminum foil, and place in an empty cook cooler for 1 to 2 hours. Remove from the ice chest and serve.
If you're cooking a whole brisket (flat and point) you must separate the two parts, reserving the point for chopping and the flat for slicing. When you slice the flat cut diagonally across the grain in 1/4-inch slices. The meat from the point should pull apart easily while still having a nice texture: If it falls apart, it's overcooked.
Serve the brisket thinly sliced with extra barbecue sauce on the side