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22Ingredients
10Hours
580Calories
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Ingredients
US|METRIC
20 SERVINGS
- 14 lb. brisket (boneless trimmed)
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1 Tbsp. liquid smoke
- 1 tsp. garlic powder
- 3 Tbsp. white vinegar
- 4 Tbsp. kosher salt
- 2 Tbsp. black pepper
- 2 Tbsp. garlic powder
- 2 Tbsp. onion powder
- 1 Tbsp. chili powder
- 2 tsp. oregano
- 2 tsp. parsley
- 1 tsp. sugar
- 1/2 cup white vinegar
- 1/2 cup canola oil
- 1/2 cup cooking wine
- 1 onion (sliced)
- 3 cloves garlic (crushed)
- 1 lemon (sliced)
- 1 Tbsp. black pepper
- 1 Tbsp. kosher salt
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NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories580Calories from Fat250 |
% DAILY VALUE |
Total Fat28g43% |
Saturated Fat10g50% |
Trans Fat |
Cholesterol195mg65% |
Sodium2810mg117% |
Potassium1130mg32% |
Protein68g |
Calories from Fat250 |
% DAILY VALUE |
Total Carbohydrate8g3% |
Dietary Fiber<1g4% |
Sugars4g |
Vitamin A2% |
Vitamin C10% |
Calcium4% |
Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(9)
Wes Wasson 4 years ago
Wow. So delicious. I got complements for days after from friends and their wives. I don’t love the sweet so I left out the brown sugar and added some other savory herbs. I didn’t read ahead so my mop sauce didn’t get the wine reduced down. I mixed the ingredients and then ran that thru the blender. Still worked great. Mine was 13# after trimming fat. At about 250F or a little lower (charcoal smoker so temp moves around) mine cooked faster than expected by about 3 hours. Still crazy tender. Made me look like a Texas Pit Master!
Gartheo Breeding 4 years ago
This is the the kind of thing I would driven out of the way for,and I'm not takin a few miles for, but many a miles.I would have kept this a secret and opened a restaurant with it. This is Good.There is no telling what other good recipe she has,but this one, you have to try. I'll be happy to try others she has and this one is a keeper. p.s.the left over onions are good too.
Gator 6 years ago
Amazing! I add a couple extra ingredients to the marinade, and I didn’t use the third thing. But I marinated it for about 36 hrs. then smoked it at about 150* for about 5 hrs until the internal temp. was approx. 145*, it was perfect!
Todd Shipman 7 years ago
I made it with the marinade and rub, but without the mop. It turned out amazing