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

magnusfide
Explorer II
Mar 26, 2014
magnusfide wrote:
Cuffs054 wrote:
Got to agree about the onion soup mix, it's too much for me. But, man damn, does that recipe sound good! I'll work around the soup mix.

Here's two homemade versions of onion soup mix.
Food.com
Copycat Liptons

The brisket is a good starter recipe for those learning to be Cast Iron Chefs. Dr. Pepper is also good on pork roasts. The acid in the soft drink helps to tenderize the meat as well.

I will add that we don't care for onion soup mix in our dutch oven recipes and have found the recipe is better with fresh minced onions or even without them. The above mentioned homemade mixes are for those who do like the mix but want a salt free version.
Leo_Benson
Explorer
Mar 26, 2014
Little Kopit wrote:
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

nobody eats a healthier diet than we do, everything being from scratch, low fat, high fiber, whole grains, mostly vegetarian with some lean meats here and there. But even our doctor says you can indulge once in a while. While brisket isn't the leanest cut, if you are not over-eating or eating it every day, you're not killing yourself. I agree there's salt and sugar in the above recipe but spread out per slice, not too bad.
RandACampin
Explorer II
Mar 26, 2014
For those of you concerned about too much sodium this site has a lot of good recipe alternatives. Yes there is one for onion soup mix as well. I've used many of these recipes and all of them are pretty good or at least a good starting point.
Leo_Benson
Explorer
Mar 26, 2014
I use sodium free beef bouillon, dried onions, and onion powder, with a pinch of cornstarch mixed in, to sub for onion soup mix when needed. But I agree, fresh chopped onions, shallots and/or leeks whenever I can. Caramelized first, when there's time.
wbwood
Explorer
Mar 26, 2014
LOL...there's always gotta at least one in the crowd....
magnusfide
Explorer II
Mar 26, 2014
Cuffs054 wrote:
Got to agree about the onion soup mix, it's too much for me. But, man damn, does that recipe sound good! I'll work around the soup mix.

Here's two homemade versions of onion soup mix.
Food.com
Copycat Liptons

The brisket is a good starter recipe for those learning to be Cast Iron Chefs. Dr. Pepper is also good on pork roasts. The acid in the soft drink helps to tenderize the meat as well.
littlemo
Explorer
Mar 26, 2014
Little Kopit says:
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.

Somebody's gonna "regulate" my salt and sugar intake.............don't think so!

on edit: This brisket sounds good. I also don't like the taste of onion soup mix. I think dried (or fresh) onion with a little chicken or beef broth could replace that!
DUNEBUGGYDOUG
Explorer
Mar 26, 2014
Little Kopit,Get you some tofu and leave us alone
Cuffs054
Explorer
Mar 26, 2014
Got to agree about the onion soup mix, it's too much for me. But, man damn, does that recipe sound good! I'll work around the soup mix.
Super_Dave
Explorer
Mar 25, 2014
brirene wrote:
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.

I'd say most onion soup mixes are dried onions and boullion powder. I'd try onion powder and dried onions with some low sodium broth.