Cherry 7-up

[pellet]

Im am going to be putting on a 5 lb brisket in the early morning on Tues. Years ago I did maid rites in and steamed to ground beef in 7-UP and it turned out great, in fact tasted just like an original maidrite. They were moist but not greasy. Has anyone tried 7-up or in this case cherry 7-up on brisket?. I will be using a cherry wood for the smoke. Most of all Im going for tender. Any opinions will be greatly appreciated.

 

[chef jimmyj]

I had to look up Maid-Rites because growing up on the East Coast I never heard of these. I guess it is something that, if you grew up eating them are wonderful. I grew up eating what my Mom called Barbeque...Ground Beef simmered with Onion, Heinz Chili Sauce, Mustard, Molasses and Brown Sugar, Aka Sloppy Joes...Those Maid-Rites sound like they would be on the Plain side of my taste. As far as Brisket goes , people inject a variety of liquids and Soda or Pop is a common one. Give the Cherry 7-Up a try and let us know. Just remember because you inject go from Fridge to a Hot smoker of at least 225*F and maintain it shooting for an Internal Temp of 140*F in the first 4-5 hours...JJ

 

[pellet]

I had to look up Maid-Rites because growing up on the East Coast I never heard of these. I guess it is something that, if you grew up eating them are wonderful. I grew up eating what my Mom called Barbeque...Ground Beef simmered with Onion, Heinz Chili Sauce, Mustard, Molasses and Brown Sugar, Aka Sloppy Joes...Those Maid-Rites sound like they would be on the Plain side of my taste. As far as Brisket goes , people inject a variety of liquids and Soda or Pop is a common one. Give the Cherry 7-Up a try and let us know. Just remember because you inject go from Fridge to a Hot smoker of at least 225*F and maintain it shooting for an Internal Temp of 140*F in the first 4-5 hours...JJ

Yep, we had sloppy joes. Maid rites are kind of plain but with onion and mustard it is a good sandwich. The origianl were served without Ketchsup and I know of one shop yet that you can not get ketchsup for them, only mustard but the flavor is there. As for the brisket, Ive done Dr pepper and it turned out pretty well,  I like to try something different every time and last week did some chicken quarters in Orange juice and it was excellent

 

[smokinhusker]

If you give it a shot, let us know how it turns out. I've used dr. pepper on baked ham. 

I make Loose Meats, since the BF is from Nebraska and loves them. You have to serve them on steamed buns, with plain yellow mustard, and dill pickles - cheese is optional. I don't even make sloppy joes any longer.