Saw this recipe in an email from KOA and it sounds good. Will have to try it. Dutch Oven Smokey BrisketINGREDIENTS1 package dry onion soup mix1 (12-ounce) jar chili sauce1 (12-ounce) can regular Dr. Pepper1 teaspoon natural liquid smoke1 (4-5 pound) beef brisket EQUIPMENT 12 inch Dutch oven and 26 hot charcoal briquettesPREPARATION Prepare approximately 26 charcoal briquettes or a bed of campfire coals. In a 12-inch Dutch oven place the brisket with the fat side up. Pour the ingredients over the brisket in the order listed.Place the lid on the Dutch oven and cook with 10 coals on the bottom and 16 coals on top for 45 minutes per pound of meat. Every hour you may need to resupply with hot briquettes or coals.This is also a great recipe to prepare at home placing the Dutch oven in a conventional oven and baking at 350 degrees F for 45 minutes per pound of meat

It does sounds good, except for that darned onion soup mix. I realize it's versatile, but I just don't care for the flavor, and I think it adds too much salt. Anyone have a good alternative? Everything else sounds great, and I'm always up for a new DO recipe.

So, how's your blood pressure, your heart, your weight? Or that of any one eating this?READ YOUR NUTRITION LABELS. How much SALT in each can? How many chemical additives?Scratch cooking is so much healthier. i.e., use tomatoes, use beans you've canned yourself, use onions, real onions. & you'll have a good tasting and healthy meal. Many a doctor, dietician, etc. will tell you to stay away from so many cans.A recent radio noon call in show started by talking about sugar in processed foods and drinks, the question, 'should sugar be regulated'. Discussion quickly moved to include salt and say that both are too heavily used in processed foods in Canada and should be regulated. It was the callers to did that.:C

Brian - Hopefully this coming season I might be able to get down in your part of the NC woods... I haven't had a good ole fashion TEXAS Brisket since my Texas days...We need eat some cows one of these days...Roy Ken

I don't use liquid smoke since I have a smoker but I've read a lot of recipes that use it. My rule of thumb from reading them all is 1 TBSP for every 2 lbs of meat. 1 teaspoon for a 4 - 5 lbs roast might not get it done. If someone jumps on this recipe, please report back.

Dutch Oven Smokey Brisket | Good Sam Community

Super_Dave
Explorer
Mar 25, 2014
I don't use liquid smoke since I have a smoker but I've read a lot of recipes that use it. My rule of thumb from reading them all is 1 TBSP for every 2 lbs of meat. 1 teaspoon for a 4 - 5 lbs roast might not get it done. If someone jumps on this recipe, please report back.
RoyB
Explorer II
Mar 25, 2014
Brian - Hopefully this coming season I might be able to get down in your part of the NC woods... I haven't had a good ole fashion TEXAS Brisket since my Texas days...

We need eat some cows one of these days...

Roy Ken
Little_Kopit
Explorer
Mar 25, 2014
So, how's your blood pressure, your heart, your weight? Or that of any one eating this?

READ YOUR NUTRITION LABELS. How much SALT in each can? How many chemical additives?

Scratch cooking is so much healthier. i.e., use tomatoes, use beans you've canned yourself, use onions, real onions. & you'll have a good tasting and healthy meal.

Many a doctor, dietician, etc. will tell you to stay away from so many cans.

A recent radio noon call in show started by talking about sugar in processed foods and drinks, the question, 'should sugar be regulated'. Discussion quickly moved to include salt and say that both are too heavily used in processed foods in Canada and should be regulated. It was the callers to did that.

:C
brirene
Explorer
Mar 25, 2014
It does sounds good, except for that darned onion soup mix. I realize it's versatile, but I just don't care for the flavor, and I think it adds too much salt. Anyone have a good alternative? Everything else sounds great, and I'm always up for a new DO recipe.
SWMO
Explorer
Mar 25, 2014
It does sound good.

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