I’ll give you one guess as to what the favorite soda in my house is. Originally when I thought of Father’s Day dinner ideas, I thought about grilling something. There’s just one problem – I don’t grill.
So, rather than have my husband grill his own Father’s Day dinner, I decided to do some faux barbecuing with the oven, some DP, and a bunch of liquid smoke.
The brisket was yummy. Now, anytime you smoke something for hours, it’s going to be better than anything cooked in the oven, but the brisket was still really tasty.
The sauce was absolutely fan-tastic! It was a sweet and zesty and just plain delicious. The sauce does have a slight kick, so if you’re cooking for people with more sensitive taste buds, you may want to cut back on the ancho chili powder (or if you like your food on the spicier side, add another 1-2 teaspoons to give it some extra kick).
Dr Pepper Brisket Sliders with Dr Pepper Barbecue Sauce
Dr Pepper Brisket Sliders with Dr Pepper Barbecue Sauce are an easy way to make a barbecue dinner without a grill or smoker!
Dr Pepper Barbecue Sauce
- 2 tablespoons butter
- 1 cup chopped onion
- 3 cloves garlic minced
- 12 ounce can Dr Pepper
- 3/4 cup ketchup
- 1/2 cup brown sugar packed
- 1/2 cup cider vinegar
- 1/3 cup Worcestershire sauce
- 1/4 cup tomato paste
- 1 teaspoon ancho chili powder
- 1/2 teaspoon pepper
- 1/2 teaspoon kosher salt
- 3-4 pounds beef brisket
- 12 ounce can Dr Pepper
- 3-6 tablespoons liquid smoke
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- slider buns
- pickles, cheese, or any other toppings you like
For the barbecue sauce
Melt butter in a saucepan over medium-low heat.
Add the onion and garlic, and sauté until soft and translucent, about 10 minutes.
Add all the remaining ingredients, and stir until combined.
Let the sauce simmer for 20-30 minutes, or until the it begins to thicken.
Taste and adjust the seasonings with salt and pepper if desired.
Let the sauce cool until just warm.
Process sauce until smooth.
Let sauce cool until room temperature.
Cover, and store, refrigerated, for up to 2 weeks.
For the sliders
Preheat oven to 250 F.
Place brisket fat side down in pan.
Pour Dr Pepper over brisket.
Pour 3 tablespoons liquid smoke over brisket.
Sprinkle salt and pepper evenly over brisket.
Cover tightly with foil, and cook until brisket reaches 185 F, about 3-4 hours.
If you want a stronger smoke flavor, pour 3 additional tablespoons of liquid smoke over brisket during the last 1 hour of cooking. I like to pour some of the barbecue sauce over the top of the brisket at this point, too.
Once the brisket has reached temperature, remove it from the oven, and carefully remove the foil (there will be a big rush of steam).
Let the brisket sit for 15 minutes.
Thinly slice or chop the brisket and serve on slider buns.
Top with your favorite toppings, and enjoy!
- Nutrition facts include slider bun but not toppings.
- Nutrition facts are estimates.
Nutrition facts per serving (1g)
barbecue sauce adapted from epicurious.com