I love brisket, but then again, what Jewish girl doesn't? It's hearty and delicious and full of muscle-building protein! I'm always looking for new ways to cook up an old favorite and with my trusty Crock Pot staring me down I just knew I'd have to give it a try. I've seen recipes for Dr. Pepper chicken, but I thought since I have a bottle of Diet Dr. Pepper in my fridge leftover from my party we had over the weekend, I'd use that instead (not to mention it's got zero calories). So here you have it, Diet Dr. Pepper Beef Brisket, slow cooked to perfection and falling apart to the touch. It was so tender that slicing it with a very sharp knife did not fare so well. Let's just say the brisket won. The thing is, when it comes to brisket, the more it falls apart, the better (in my opinion) and this recipe did not fail me. It was juicy and tender and full of beefy flavor. Perfect for a family barbeque or cold winter night. Enjoy!
Dr. Pepper Beef Brisket
makes 4-6 servings - prep time: 5 minutes - cook time: 10 hrs
- 1 brisket of beef
- 16 ounces Diet Dr. Pepper
- 3 cloves minced garlic
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 2 tablespoons Worcestershire sauce
- 1/4 cup water (optional)
- Pour all ingredients in to your Crock Pot and mix with spoon.
- Settle the brisket in to the liquid.
- Cover and cook on low for 9-10 hours or until tender.
- Remove and let sit 5-10 minutes before slicing.
- Use sharp knife for best results.
When it comes to brisket, slow and low is always best. Cook 9-10 hours based on the size of your brisket.