Grilled Beef Bread

This marinade combines Dr Pepper, beer, and Angostura bitters with a dry rub of ancho chili, cayenne, and fresh thyme. It is designed to infuse beef with a sweet, smoky, and spicy flavor profile before grilling or smoking. The recipe includes instructions for preparing the marinade and rub, as well as a multi-day smoking process for optimal tenderness.

Cooking Method: Baking, Grilling, Smoking

Cuisine: American

Courses: Baked Goods

Difficulty: Beginner

Servings: 1

Calories: 294.3

Dietary: Gluten-free, Vegan, Vegetarian

Description

This marinade combines Dr Pepper, beer, and Angostura bitters with a dry rub of ancho chili, cayenne, and fresh thyme. It is designed to infuse beef with a sweet, smoky, and spicy flavor profile before grilling or smoking. The recipe includes instructions for preparing the marinade and rub, as well as a multi-day smoking process for optimal tenderness.

Ingredients

Dr PEPPER MARINADE***
1 cups Dr Pepper
1 cups Beer
2 teaspoons Garlic powder
1 teaspoons Cayenne
2 tablespoons Angostura bitters
DTM'S NEXT DAY RUB***
1 tablespoons Raw or brown sugar
1 tablespoons Salt
1 tablespoons Med. grind white pepper
1 tablespoons Pure ancho chili powder
2 teaspoons Garlic powder
1/2 teaspoons Onion powder
1 tablespoons Fresh thyme
1 chipotle Stemmed not seeded

Directions

1
Day 1: Mix up marinade ingredients. Cut a corner off the cryovac bag, stick in a funnel and pour in the marinade. Push out the air. Roll up the corner, duct tape and refrigerate overnight. Dry rub. Pitch all ingredients in a blender or spice/coffee grinder. Turn on. While running shake the blender/grinder up and down. Day 2: Early in the morning (I'm talking 6 am) pull the brisket from the cryovac package. Apply a really lot of the rub and pat and rub it in. Wrap brisket in plastic wrap and refrigerate overnight. Day 3: Don't go to bed. About 1 am fire up the smoker. When fire and smoker are ready, remove brisket from refrigerator and put it on the smoker grill, and no, don't bring it to room temperature. Stabilize the temperature at 225F (107C). Smoke cook for 8-14 hours or until about 2:30 p.m. When internal temperature gets to 170F run the cooker temperature up (149C) to 300F. Watch your water level now. Continue until in (96C)ternal hits 205F (higher if it is a really cheap piece of meat). Pull the brisket off the grill and pour on some of Houndog's chipotle sauce. Wrap the brisket in plastic wrap, aluminum foil, and then wrap in a big beach towel. Put wrapped brisket in a cooler (no ice) or an oven that was heated to warm and then shut off. About 4:30 p.m. serve some smoker appetizers and drinks. About 5:30 p.m. pull out the brisket, unwrap it and slice into 1/2" thick slices . Sauce or not
2
peel, dried for a 2-3 days

Nutrition Facts

Servings 1

Amount Per Serving
Calories 294.3kcal

% Daily Value *
Total Fat 3.5g6%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 2400.0mg100%
Total Carbohydrate 69.4g24%
Dietary Fiber 25.1g101%
Sugars 7.0g
Protein 14.4g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, ancho, angostura, baking, beef, beer, bitters, blending, bread, brown, cayenne, chili, day, dtms, fresh, garlic, grilled, grilling, grind, marinade

Read it online: https://www.chefs-mate.com/recipe/grilled-beef-bread-3/