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College Station Brisket with Spicy Coke® Marinade
Texas A&M Aggies
6 to 7 hours
Approx. 7 hours, 30 minutes
1 USDA Choice brisket flat, about 8 lbs.
1 cup sliced jalapenos
3/4 cup Coke®
Prepare the grill to cook indirect at 240°F using pecan wood for smoke flavor.
Trim any large random pieces of fat from the brisket, but leave the fat cap on one side in place.
Season the brisket liberally on all sides with the barbecue rub.
Place the brisket on the grill, fat side down.
Cook for 4 hours.
Lay out a large, double-thick piece of heavy-duty aluminum foil.
Lay the jalapenos in the middle.
Transfer the brisket to the foil, laying it fat side up and directly on the jalapenos.
As you begin to close up the foil package, pour in the Coke®.
Wrap the brisket up completely, pushing out as much air as possible.
Return the brisket to the grill and cook for another 2 to 3 hours until it is tender and reaches an internal temperature of 200°F.
Remove the packet to a platter and rest for 20 minutes.
Open the package and place the brisket on a cutting board.
Slice thinly against the grain.
Transfer to a platter and top with the jalapenos and package juice if desired.
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