Tom Damoulakis’s Brisket marinade

AuthorBoost-Kitchen
00DifficultyIntermediate

Tom's marinade recipe is famous within the Orion Cooker followers

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Yields24 Servings
Cook Time2 hrs

 3 cups Dr. Pepper2 cans
 1 cup Apple Cider Vinegar
 1 tbsp Garlic Powderheaping
 1 tbsp Brown Sugarheaping
 2 tbsp Worcestershire
 2 tbsp Soy Sauce

1

Get a fairly large brisket and rinse it well. Cut meat into 2 equal pieces. It also can be in thirds if its even bigger.
Put each piece in Gallon size zip lock bags.
Remix the marinade thoroughly in a large bowl and pour equal portion in each bag. Seal bags trying to remove as much air as possible.
Put the sealed bags in the refrigerator turning every 4 to 8 hours for 3 to 5 days.

2

When your ready to cook it, take it out about 45 minutes prior to allow it to get to room temp.
Remove the brisket from bags & pat dry. Then liberally sprinkle your choice of meat rub all over the pieces, being sure to get all sides.
Massage it if necessary to get the rub on it. Put about 28 ounces of water and onion slices in the drip pan. (we used the Orion Cooker for an indirect heat cooking method)
Cook time is 24 minutes per pound. Check temps of the thickest areas internal parts with a meat thermometer - or if you have a bluetooth MeatStick you can set an alarm to notify you when you've hit your target temperature. You want at least 195.

3

Remove the brisket carefully with wide tongs lifting quickly to a pan with foil already cut to fully wrap each piece.
Let rest, wrapped for 45 minutes to an hour. Slice in thin slices if its possible.
Prepare your area for tons of juice when slicing this tender brisket!

4

NOTES: Cook to 195* middle rack, fat side up. Maybe put some sausage on the top rack to help baste it.
Check it at 2 hours to see where the temperature is if you're not able to monitor with a wireless thermometer. When it hits 195 F, take it out, wrap it lightly in foil, let it rest 90 minutes or 4 beers.
Can hickory wood chips.

Ingredients

 3 cups Dr. Pepper2 cans
 1 cup Apple Cider Vinegar
 1 tbsp Garlic Powderheaping
 1 tbsp Brown Sugarheaping
 2 tbsp Worcestershire
 2 tbsp Soy Sauce

Directions

1

Get a fairly large brisket and rinse it well. Cut meat into 2 equal pieces. It also can be in thirds if its even bigger.
Put each piece in Gallon size zip lock bags.
Remix the marinade thoroughly in a large bowl and pour equal portion in each bag. Seal bags trying to remove as much air as possible.
Put the sealed bags in the refrigerator turning every 4 to 8 hours for 3 to 5 days.

2

When your ready to cook it, take it out about 45 minutes prior to allow it to get to room temp.
Remove the brisket from bags & pat dry. Then liberally sprinkle your choice of meat rub all over the pieces, being sure to get all sides.
Massage it if necessary to get the rub on it. Put about 28 ounces of water and onion slices in the drip pan. (we used the Orion Cooker for an indirect heat cooking method)
Cook time is 24 minutes per pound. Check temps of the thickest areas internal parts with a meat thermometer - or if you have a bluetooth MeatStick you can set an alarm to notify you when you've hit your target temperature. You want at least 195.

3

Remove the brisket carefully with wide tongs lifting quickly to a pan with foil already cut to fully wrap each piece.
Let rest, wrapped for 45 minutes to an hour. Slice in thin slices if its possible.
Prepare your area for tons of juice when slicing this tender brisket!

4

NOTES: Cook to 195* middle rack, fat side up. Maybe put some sausage on the top rack to help baste it.
Check it at 2 hours to see where the temperature is if you're not able to monitor with a wireless thermometer. When it hits 195 F, take it out, wrap it lightly in foil, let it rest 90 minutes or 4 beers.
Can hickory wood chips.

Tom Damoulakis’s Brisket marinade

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