1 cans Dr. Pepper
1 OXO cubes dissolved in 100ml water
2 cloves garlic minced
1 tablespoons lime or lemon juice
1/2 Bottle commercial BBQ sauce
Combine all ingredients. Marinade brisket in juice for 2 days. Early in the morning of the day you are going to cook, remove brisket from juice and let sit at room temp. while you get the fire ready. Place brisket in smoker, fat side up, and cook for about 12-14 hours at 135°C to 165°C. I usually start about 7:00
or 8:00 in the morning and take off about 10:00 or 11:00 that night. Baste during cooking with leftover juice.
Remove brisket from smoker and wrap in foil. Make sure not to let any holes get in the foil of juice will leak out. Place brisket in foil in oven and let cook over night at 70°C to 80°C. About 1:00 or 2:00 the next afternoon, you got the best tasting,
juiciest and most tender brisket you ever had.