Brie & Brisket Quesadillas/Tacos with Mango Barbecue Sauce

by Shawnda on January 16, 2011

in Beef,Brie,Cinco de Mayo,Condiments,Crockpot,Mexican & TexMex,Sandwich, Wraps, & Quesadillas

Brie and Brisket Quesadillas with Mango Barbecue Sauce

Updated from the archives

I was fortunate enough to not only grow up in southeast Texas amid an incredible abundance of Tex-Mex restaurants, but to grow up just down the street from an incredible Mexican woman. Homemade tortillas, migas, and tamales were just a very few of the authentic Mexican dishes that Martha turned out of her kitchen.

I remember helping roll out flour tortillas (because Martha didn’t use a press) and wrapping tamales (because child labor was easily rewarded with leche quemada, a Mexican confection, or Nintendo time back in the day).

We do love our quesadillas around here. Matter of fact, there’s a member of this household who rarely glances at the menu when we go out for Tex-Mex. The other member of this household is less discriminate, whether it be a traditional variety or a more exotic mixture of caramelized onions and brie, a barbecue & brie, or a “black & bleu.”

Martha understood the relationship between a good life and good food – the woman was always busy in the kitchen cooking for a big family event. So even though the mixture would probably be met with raised eyebrows and a few words I wouldn’t understand, I know she wouldn’t object to me violating a Tex-Mex classic with a homemade mango-barbecue sauce.

Project Pastry Queen tackled this dish a few months ago when Tara selected the recipe. I originally blogged this back in November of 2007. I’ve since learned a little more about food photography – and how to bust out the crockpot for this recipe.

Brisket & Brie Quesadillas with Mango Barbecue Sauce

Tacos or quesadillas loaded with sliced brisket, brie, monterrey Jack, and topped with a mango barbecue sauce.

Ingredients

  • Brisket
  • 3 lb brisket
  • Salt
  • Ground black pepper
  • 1 Tbsp chili powder
  • 3 cloves garlic, minced
  • 16 oz Dublin Dr. Pepper (made with real sugar)
  • Mango Barbecue Sauce
  • 1 1/2 Tbsp olive oil
  • 1 medium yellow onion, chopped (about 3/4 – 1 cup)
  • 1 clove garlic, minced
  • 1/2 cup ketchup
  • 2 Tbsp lemon juice
  • 1 1/2 Tbsp Worcestershire sauce
  • 1 1/2 tsp Creole (spicy brown) mustard
  • Salt
  • Pepper
  • 1/4 cup mango chutney (1/4 cup homemade or purchased)
  • Quesadillas
  • 8 8-in flour tortillas
  • 8 oz brie, thinly sliced
  • 1 cup monterrey jack, shredded
  • olive oil or cooking spray, to brush tortillas
  • cilantro, for garnish (optional)

Instructions

  1. To make the brisket: Rub the meat with salt, pepper, chili powder, and garlic.
  2. Place brisket in the crockpot and pour the Dr. Pepper over the top.
  3. Cook on low for 8 hours.
  4. Remove from the crockpot and let rest for 15 minutes.
  5. Slice against the grain (1/8-1/4 inch thick).
  6. To make the barbecue sauce: Heat olive oil in a 2-qt sauce pan.
  7. Saute onions for 5 minutes.
  8. Add garlic and cook until fragrant.
  9. Stir in the remaining ingredients and simmer for 5 minutes.
  10. Transfer to a blender or food processor and run until smooth.
  11. To assemble the quesadillas: Heat a griddle or large pan over medium-high.
  12. Lay out the tortillas. Divide the meat, brie, and monterrey jack between the tortillas, placing the meat and cheese on half of the tortilla.
  13. Top with a spoonful or two of barbecue sauce and fold the other half over.
  14. Place on the heated grill (brushing the tortilla with oil or cooking spray will prevent sticking).
  15. Cook until the bottom is crisp and flip over.
  16. Remove from heat and cut into 2-3 wedges. Serve with extra barbecue sauce.

Notes

Yields: 8 servings

Adapted from The Pastry Queen, 2004

{ 127 comments… read them below or add one }

1 Katie November 24, 2007 at 2:23 pm

Dr. Pepper?!?!? Hmmmm
Didn’t even know it was still around….
Love the idea of beef and brie quesadilla – and the mango sauce!

Reply

2 Chris November 24, 2007 at 7:42 pm

Yum! I bet the carmelization of the Dr. Pepper is yummy!! And I love the Mango BBQ sauce.

Reply

3 Sabra November 25, 2007 at 11:29 pm

This sounds really, really good

Reply

4 Deborah November 26, 2007 at 11:22 am

My mouth is watering. Yum!

Reply

5 Kevin November 26, 2007 at 7:25 pm

These look really good. The mango barbecue sauce sounds pretty tasty.

Reply

6 melissa November 27, 2007 at 3:11 pm

I want to crawl through my screen and eat those for lunch.

Reply

7 Cynthia June 10, 2010 at 11:53 am

Thought you were referring to Martha Stewart when I read the title… like your Martha much better. :)

Reply

8 Nikki (Pennies on a Platter) January 16, 2011 at 7:50 pm

I so glad you reposted this and brought it to my attention! It looks so good!!!

Reply

9 Georgia @ The Comfort of Cooking January 17, 2011 at 1:11 pm

These look delicious! What an excellent and unique dinner idea, and flavor combo too! Thanks for sharing this recipe.

Reply

10 Maddie January 17, 2011 at 6:58 pm

these look so amazing! i like how you used brie. im interested to see how that turned out! ill definitely try this recipe. thank you!

Reply

11 Tawny @ The Year of The Cookie January 18, 2011 at 12:36 am

those things look more like tacos than quesadillas! i lovee tex mex, i could eat it everyday! and mango barbecue sauce? that sounds..interesting, but worth a try for sure!

Reply

12 foodiebride January 18, 2011 at 8:22 am

@Tawny @ The Year of The Cookie, Yeah, someone was more than generous when he built the quesadillas. Someone else might have scraped out half of the meat on to her plate and made a second one :)

Reply

13 Joanne January 18, 2011 at 12:14 pm

I, unfortunately, grew up eating really bad Mexican take-out. Which is bad because it means I missed out on some truly amazing food for most of my life. But is also kind of good because it means that I have no ties to any sort of traditions. These look amazing and with the brie and mango sauce (uh…two of my most favorite things on this earth!)…I know that it would be love at first bite.

Reply

14 Fresh and Foodie January 18, 2011 at 2:15 pm

Oh my god — what an awesome idea. I can practically taste it from here. YUM!!

Reply

15 Luke January 18, 2011 at 8:22 pm

Totally making this this weekend. Not going to get Dublin Dr. Pepper in time, though… will it still taste ok if we use regular Dr. Pepper?

Reply

16 Angie January 18, 2011 at 8:40 pm

@Luke, Absolutely, regular Dr. Pepper will be fine!

Reply

17 Erin January 19, 2011 at 9:33 pm

Holy. Freakin. Cow. This is genius!

Reply

18 Tatiyana January 21, 2011 at 6:37 pm

I just had my first brisket taco the other day at a BBQ place around the corner from my apartment. It was delicious, but I must admit, this one sounds better. I think this may be what I will be making for the Bears Packers game on Sunday! Thanks for the deliciously lovely idea:)

Reply

19 Jessica January 24, 2011 at 1:12 pm

Yum. The meat looks so juicy and tender. Thanks.

Reply

20 Nikki (Pennies on a Platter) February 10, 2011 at 7:17 pm

For the sauce…how much garlic? The directions reference it, but not the ingredient list. Thanks!

Reply

21 foodiebride February 10, 2011 at 8:19 pm

Whoops! 2 cloves of garlic. Thanks for letting me know.

Reply

22 Nikki (Pennies on a Platter) February 13, 2011 at 9:24 pm

@foodiebride, Thanks! Don’t mean to be the comment hog here, but had to let you know that these were AWESOME! One of my faves, now. Thank you!!

Reply

23 foodiebride February 13, 2011 at 10:57 pm

@Nikki (Pennies on a Platter), Glad you liked them!

Reply

24 Amy September 12, 2011 at 10:48 pm

on the recipe you link to, it says 5 cloves. i made it with 2 though tonight and it tasted yummy. can only imagine it gets even better w/ more garlic! thanks for posting this. i made for friends and got rave reviews

Reply

25 Maryln Rockholt February 15, 2011 at 5:49 am

Hey! Someone in my Myspace group shared this website with us so I came to give it a look. I’m definitely enjoying the information. I’m book-marking and will be tweeting this to my followers! Great blog and wonderful design.

Reply

26 marla March 28, 2011 at 8:43 pm

tried this recipe tonight and it was amazing!!!

loved the combination of brie with the salsa- wish i had made a double batch of the salsa though- so yummy!! :]

Reply

27 Martha T December 1, 2011 at 4:24 pm

This sounds wonderful. Any substitute suggestions for the mango chutney? I’ve never seen any, but I guess I could make it …

Reply

28 foodiebride December 1, 2011 at 4:52 pm

I usually find it with on the international aisle near the Indian food and on the condiment aisle near the sauces and marinades. But it’s really easy to make,
recipe here.

Reply

29 Chad December 6, 2011 at 10:29 am

Brisket is in the crock pot as we speak!

Reply

30 Lindsay December 6, 2011 at 11:32 am

Katie didn’t know Dr. Pepper was still around?! Honey, my blood type is DP + haha My husband is allergic to corn, so I buy dublin dr pepper since it’s made with cane sugar and found this recipe yesterday at work and I went and bought a brisket…about to put it in the crock pot now!!!

Reply

31 Sarah January 28, 2012 at 6:40 pm

What is the Dublin dp? Is it just like the pepsi made with real sugar?

Reply

32 foodiebride January 28, 2012 at 10:23 pm

It’s Dr. Pepper made with real sugar. It’s bottled in Dublin, TX, so that’s where the name came from.

Reply

33 Michelle January 1, 2013 at 11:09 pm

Too bad there is no longer Dublin Dr. Pepper.

Reply

34 Carole July 8, 2013 at 4:54 pm

Thank goodness I live in Texas. Dublin dr pepper is very special. When we make a trip to Dublin, we take orders from the neighbors. You just can’t get it anywhere but Dublin.

35 Jillian @ Newlybread December 6, 2011 at 10:15 pm

Oh my goodness. These look heavenly. I’m making these ASAP!

Reply

36 Skinny Fat Kid December 7, 2011 at 12:01 pm

Holy yum! My love affair with the slow cooker continues…

Reply

37 Vicki December 27, 2011 at 12:07 am

I can’t wait to try these and as a sidebar to what to serve with them, we have become fanatics over a new mango margarita at a Mexican restaurant near us in the Dallas area. I bet that would be great with these. And just wondering if you ever make your own tortillas? If you don’t you can reheat the store bought ones on a hot griddle and they turn out yummy. I’ll make the brisket this week for our holiday guests!

Reply

38 Marcie January 3, 2012 at 10:04 pm

I used this recipe as a starting off point since I didn’t have all the ingredients. I’m sure it would have been even MORE amazing just as you wrote it but it was amazing my way also! I used regular dr pepper and 4 cloves of garlic. Was out of chili powder so used some cajun spice instead. The meat came out so delicious I wanted to just sit and shred it and eat it all by itself! (I didn’t, miraculously.)

As far as the quesadillas, I didn’t have brie, I used muenster cheese instead. I could not find mango chutney in either of our local grocery stores so I mixed the BBQ sauce with some sweet chili sauce which was such a good flavor combo. My picky 2 year old ate an entire quesadilla and THAT is a good sign! Yum.

Reply

39 lisa January 4, 2012 at 1:07 pm

would love to make this but i hate dr pepper. can i use coke instead?

Reply

40 foodiebride January 9, 2012 at 9:04 am

Sure! The acidity and sweetness are what’s important, besides the caramel flavor. I have a friend who swears by using root beer instead of DP. That I can’t get behind, though :P

Reply

41 Anne January 9, 2012 at 8:31 am

Made these last night for my family and everyone loved! Used 2 – 3 lb. briskets, have a large family, and used one bottle, 16.9 oz, of Dr.Pepper – hardly have any leftovers. Thanks for a great recipe.

Reply

42 km January 12, 2012 at 8:22 am

I listened to Rachel Ray yesterday and she was cooking a crockpot brisket and said to get the true flavors of crockpot meat—to brown them first—then the sugars get started–(dnt know what that means) but she said the seasoning got into it better that way.

Reply

43 MDK January 12, 2012 at 3:10 pm

An awesome recipe that I have passed around where I work and so far 3 others have made it and all have loved it. However, I would like to now have a moment of silence for what once was, Dublin Dr. Pepper. May it rest in peace*….

*For those that don’t know, Dublin Dr. Pepper agreed to stop making their DP on 1/11/12 to stop bottling their “brand” of DP and was pretty much bought out by Dr. Pepper.

Reply

44 foodiebride January 12, 2012 at 6:56 pm

I was so completely bummed out to read about that yesterday! Dublin DP really is something special – it just won’t be the same coming from somewhere else.

Reply

45 Rebekah Brennan January 18, 2012 at 8:14 pm

Maybe I didn’t do something right but after 8 hours on low my brisket was more than halfway raw. Has this happened to anyone else? I have made pulled pork in my crockpot before and that recipe called for a high setting for about 6 hours and that worked out. I’m not sure where I went wrong but dinner will have to be take out now :(

Reply

46 Rachel Atkinson March 22, 2012 at 10:19 am

Are you sure that your crock pot is working correctly? I am just making this today, but I’ve never had a problem with roasts or even whole chickens after 8 hrs on low. I wonder if yours is malfunctioning and not getting hot enough?

Reply

47 Dina October 6, 2013 at 5:42 pm

I’m having the same problem! My crockpot works fine. I use it all the time. I wouldn’t say it’s “raw”, but definitely not done or pulling apart. It’s been 8 hours and my family is starving! I just turned it up on high to see if another hour would help. Is it supposed to be tender?

Reply

48 Dina October 6, 2013 at 7:01 pm

Forget it! It was done. I accidentally bought corned beef brisket and it was not tasty. :( Next time!

Reply

49 Shawnda October 7, 2013 at 9:19 am

Oh no! That stinks. Give it another try – it really *is* good stuff.

Reply

50 shari January 28, 2012 at 12:54 pm

CAN NOT wait to make this!!!

Reply

51 Kim February 17, 2012 at 1:12 am

Can’t find the throwback dr. pepper can i use regular dr. pepper?

Reply

52 foodiebride February 17, 2012 at 7:06 am

Sure!

Reply

53 Trisha winters February 28, 2012 at 8:38 pm

This recipe sounds amazing!! Although I’m not sure what Brie is, do you mind telling me? Thanks!!!

Reply

54 foodiebride February 28, 2012 at 8:54 pm

It’s a soft cheese – you’ll find it in the “fancy cheese section” – it’s rich and buttery. I typically scrape away most of the rind since I’m not a big fan of it.

Reply

55 Debojay June 26, 2012 at 12:36 am

I’m so glad to hear that I’m not alone regarding Brie rind. I LOVE Brie, but can’t stand the rind. A little too…aged? for me.

Regards,
debojay

Reply

56 Heather March 7, 2012 at 9:09 am

Is it okay that the brisket isn’t fully immersed under the dr pepper? There is about half inch that is above th level of dp…. Should I add water.

Reply

57 foodiebride March 7, 2012 at 10:14 am

Nope, it’s fine!

Reply

58 keri howell March 7, 2012 at 2:01 pm

making these on friday as a surprise for hubby- he’s going to die! any suggestions for what to serve on the side?

Reply

59 H.S. March 13, 2012 at 6:56 pm

Made this recipe today. Everything turned out perfect- the bricket was perfecty tender. Because I like some heat, I did add one large fresh jalapeno to the sauce while simmering, then proceded to blend. Wonderful dish. I will definitely make this again.

Reply

60 Wende Rickett March 24, 2012 at 6:02 pm

These look fabulous. We are in south central Texas and love our Dr. Pepper. I shared your recipe on my Must Try Tuesday blog post this week.

http://therickettchronicles.blogspot.com/2012/03/61-must-try-tuesday-march-20-2012.html

Thanks for sharing!

Wende
The Rickett Chronicles

Reply

61 Erin April 9, 2012 at 6:55 am

I made this yesterday for my man and me. OMG, the sauce was amazing, can’t wait to try it again sometime.

Reply

62 Linda April 22, 2012 at 3:22 pm

Well heck….no more Dublin dp. Have you tried it with imposter dp? Lol. Where in south tx are you from? I’m from Aransas Pass, near Port Aransas, but live in DFW now.

Reply

63 foodiebride April 22, 2012 at 6:41 pm

Yeah, we use “normal” (cough cough) Dr Pepper with no issues. We’re in Houston!

Reply

64 Connie lynn May 6, 2012 at 8:07 pm

What is DUBLIN Dr. Pepper

Reply

65 Avad Fan May 7, 2012 at 3:54 am

I would love to see a recipe for fresh tortillas made without a tortilla press. There is nothing better than a fresh one. This recipe looks and sounds amazing, and my family would eat it.

Reply

66 Samantha May 9, 2012 at 6:13 pm

I made this (minus the brie-I don’t care for it-used mozzarella instead). It was AMAZING! Thank you!

Reply

67 Janna May 12, 2012 at 8:18 pm

I made these for a gathering tonight and they were absolutely spectacular! Thank you for the delicious recipe. The mango bbq sauce met rave reviews… I used toasted buns rather than flour tortillas – outstanding. Will recommend this wholeheartedly!

Reply

68 Erin June 7, 2012 at 11:04 am

So made this for my husband and we began drinking a little early in the day, waiting to make our quesadillas later…lo and behold we got a little too tipsy and totally forgot all about the BBQ sauce! We literally just had brisket, brie, and tortilla…and it was AMAZING! Love this recipe–never would have considered brie in a quesadilla but now that’s all I want!

Reply

69 Tarin June 23, 2012 at 5:21 pm

These look great, but I’m allergic to mango! Is there some other type of fruit chutney I could make instead?

Reply

70 Amanda June 27, 2012 at 10:50 am

This looks amazing! But quick question- I don’t have a brisket on hand, but I have a roast, would that work as well?!? Thanks!

Reply

71 foodiebride June 27, 2012 at 4:43 pm

Sure! Just make sure you cook it ’til it’s fall-apart tender – or slice it thinly enough where it feels fall-apart tender :)

Reply

72 Karen July 3, 2012 at 8:49 am

Not sure what you are slicing in thirds….

Reply

73 foodiebride July 3, 2012 at 1:03 pm

the quesadillas

Reply

74 Nancy July 13, 2012 at 5:54 pm

this sounds yummy, but one problem…the instructions for the bbq sauce say to add garlic..? how much? garlic only listed in ingredients for brisket…

Reply

75 foodiebride July 13, 2012 at 8:07 pm

I fixed it – thanks for the catch!

Reply

76 kawehi July 16, 2012 at 1:28 pm

I would like to know what size crockpot did you use?

Reply

77 foodiebride July 16, 2012 at 3:03 pm

My crockpot is a 6qt model.

Reply

78 ross July 17, 2012 at 5:41 pm

Have i a treat for you peppers in Houston. Go to the Avalon diner/drugstore 1 block east of the Kirby & Westheimer intersection. Order a lime Dr. Pepper you’ll be changed. The have a full service soda fountain that’ll send ya back to the 50′s. Google’m just to read the menu

Reply

79 Kat July 24, 2012 at 6:20 pm

This sounds great! Sorry if this question has already been asked..but is the food spicy? Since its asking for spicy brown mustard. I LOVE spicy food but the family has heartburn issues, lol!

Reply

80 foodiebride July 25, 2012 at 12:26 pm

It’s not overly spicy but the barbecue sauce is acidic and the purchased mango chuntney can be spicy, depending on the brand (just something to think about).

Reply

81 Brooke August 1, 2012 at 5:10 pm

Eating one right now, DELICIOUS!!!

Reply

82 Kt10 August 26, 2012 at 9:16 pm

It always drives me nuts when I find a recipe and all the comments say they can’t wait to make it, but nobody comments after to say how it was! So, I had to leave a comment to say YUM … This is awesome and this will become a regular in our house! I made your mango chutney and used the extra for the top of my quesadilla and it was fantastic.

Reply

83 Tori Ann September 3, 2012 at 9:36 am

sounds delish.. makes me miss FT Hood TX
and Longview TX

to bad i am allergic to mangos =[

Reply

84 Amy Lyne September 5, 2012 at 9:33 am

I make these all the time now. They are SOOOO GOOD! We love the bbq sauce. I also make cilantro lime coleslaw to go with them and it is a perfect match!

Reply

85 terry September 7, 2012 at 11:40 pm

Any substitutions for the mango chutney… Very very allergic to mango… thanks!

Reply

86 foodiebride September 8, 2012 at 6:35 pm

Look on the “marinade” aisle at the grocery store for other “savory-sweet” fruit concoctions to substitute. Pineapple-habanero and Roasted raspberry chipotle come to mind.

Reply

87 Jenn C. October 6, 2012 at 6:56 am

I was at the Dekalb County Farmer’s Market in Atlanta this week and found Virgil’s Dr. Better which is made using unbleached natural cane sugar. I used this in place of the Dublin Dr. Pepper which I don’t think is made anymore. It’s in the crockpot as we speak so we’ll see how it turns out!

Reply

88 tanya August 19, 2013 at 10:12 pm

How did it come out?

Reply

89 charlotte November 6, 2012 at 11:48 am

I’ve made this multiple times now and always get rave reviews. I pretty much follow the directions except I just use reg dr.pepper and instead of buying or making the mango chutney, I substitute the sweet chili sauce you can find in the asian aisle. I still use 1/4 cup along with the rest of the ingredients for the barbeque sauce and I must say, this is what makes it for me! Absolutely delish!

Reply

90 Paige November 8, 2012 at 6:00 am

This looks amazing! I am a Texan living on the Northern Beaches of Sydney now. I am having a Tex Mex Brunch and am keen to make your Brie & Brisket Tacos! I am hosting around 20 adults & several kids…. how much brisket should I have the butcher cut? Thanks in advance….. as I am now dreaming of this meal~

Reply

91 foodiebride November 9, 2012 at 10:13 am

I think if you double the recipe you’ll have too much. The recipe uses large tortillas and you can stretch the meat more efficiently if you use a 5- or 6-inch tortilla. I’d probably aim for a 4.5-5lb cut, giving you room for fat trimming. And still probably plenty of leftovers :)

Reply

92 Paige November 12, 2012 at 6:00 am

Thank you so much!
My Aussie friends are going to love a Taste of Texas! Will let you know how it turns out! So excited!

Reply

93 Tj November 21, 2012 at 9:21 pm

Omg forget Thanksgiving Turkey…this sounds yummy

Reply

94 Angela December 28, 2012 at 2:12 pm

So, what do you do now that Dublin Dr. Pepper is no longer produced? Can I just use Dr. Pepper with HFCS instead (although not ideal)?

Reply

95 foodiebride December 28, 2012 at 8:44 pm

Yep, just plain ‘ol Dr Pepper!

Reply

96 Kris January 1, 2013 at 7:25 pm

I made this for dinner tonight. It was delicious. Everyone loved the sauce. I’m a native Houstonian so I may give it some extra chili powder next time. Thanks for the recipe!!

Reply

97 Kj February 6, 2013 at 10:45 pm

What do you mean by slice against the grain? Do u do it after brisket is done cooking, and just making sure it’s tender?

Reply

98 foodiebride February 7, 2013 at 9:32 am

Yes, when you cut for building the quesadillas. It will be very obvious which way the grain of the meat runs – position your knife perpendicular to the grain and slice.

Reply

99 Courtney February 17, 2013 at 7:01 pm

So, now that Dublin Dr. Pepper is dead :’( is it better to use normal Dr Pepper or to use the Coca-Cola with real cane sugar that you can get at the Mexican super markets?

Reply

100 foodiebride February 18, 2013 at 10:32 am

Either will be fine – we usually just use regular Dr. Pepper now.

Reply

101 Hollie Faye March 5, 2013 at 3:32 pm

I am probably one of the only people that still has some Dublin Dr. Pepper (I am from Dublin and stocked up before they quite making it). I will be sacrificing one to make this recipes, look delicious, thanks.

Reply

102 foodiebride March 6, 2013 at 8:42 am

Now that was a smart idea!

Reply

103 Jordan March 5, 2013 at 8:12 pm

How much salt and pepper do you use for the rub?

Reply

104 foodiebride March 6, 2013 at 8:40 am

A generous pinch of salt (probably 1/2-3/4 tsp) and probably an equal amount of (1/2 tsp) of pepper. I just grind until it looks “right.”

Reply

105 Jennifer March 25, 2013 at 6:16 am

It’s just me and my boyfriend at my house. 3 lbs of brisket seems like way too much for the two of us. Do you think it would still turn out as good if I cut everything in half or do you have any recommendations for making it in smaller quantities?

Reply

106 foodiebride March 25, 2013 at 11:13 am

You should have no issues with making smaller portions.

Reply

107 Kathryn April 4, 2013 at 7:46 am

I love Dr. Pepper. However, the last time I looked, there was no Dr. Pepper made with “real sugar”. Yes, I am one of the people who object to High Fructose Corn Syrup, and that is what the manufacturer uses in Dr. Pepper.

Reply

108 foodiebride April 4, 2013 at 10:52 am

Since Snapple squashed Dublin Dr. Pepper, we only now get the super-occasional “anniversary” or “special edition” Dr. Pepper made with Imperial sugar here. But it’s a rare, rare thing :(

Reply

109 Lindsey April 25, 2013 at 8:21 pm

This sounds ridiculously great! I live in an area with a high Latino population and a Mexican market a couple blocks away. Are there any Jarritos flavors that would work in lieu of the Dr. Pepper?

Reply

110 Shawnda April 26, 2013 at 8:36 am

Look for something cola-like or use Mexican coke.

Reply

111 Kim Barker May 6, 2013 at 6:13 pm

One word-delicious! My husband loved them and said they were a keeper! We will be making these again!

Reply

112 Darlene Leonard July 3, 2013 at 12:04 pm

In the instructions you say to slice the brisket against the grain, but in the picture it looks shredded. Can I just shred it?

Reply

113 Shawnda July 3, 2013 at 1:17 pm

It’s actually mostly sliced – it was just fall-apart tender. You can shred it – just before you get too invested, have a few bites of the shredded brisket to make sure it isn’t too tough to eat that way. Slicing it against the grain will take care of that, though.

Reply

114 Bri Barnes July 17, 2013 at 11:41 am

I just made the brisket part of your recipe and let me tell you it was delicious!! Brisket is my favorite meat and I can never seem to get it right on the grill!! I was able to shred mine and it was soo tender my 9 month old was able to eat it. thank you for this wonderful recipe.

Reply

115 Susie August 10, 2013 at 9:11 am

Made these. One word. AMAZING! Soooooo delicious, got another brisket, making again. Thanks for sharing!

Reply

116 tanya August 19, 2013 at 10:07 pm

What about cherry soda? I have a bottle of Boylan cane sugar cherry soda. Or should I just drink it and get a bottle of the corn syrup Dr. Pepper? Thanks!

Reply

117 Shawnda August 20, 2013 at 11:17 am

You can use just about anything… would stay away from the lighter citrusy sodas, though.

Reply

118 McKenzi Parham September 19, 2013 at 2:31 pm

I pinned this recipe on Pinterest and I can’t wait to try it!

I am from a town right next to Dublin so it’s so ironic this recipe calls for Dublin Dr. Pepper! Bet you never thought you wouldn’t be able to cook it with true Dublin Dr. Pepper any more…RIP Dublin Dr. Pepper!

Reply

119 Wendy October 7, 2013 at 4:39 pm

Can you cook on high power for 4 hours and get same results?

Reply

120 Shawnda October 8, 2013 at 10:20 am

Brisket is better with the low & slow approach.

Reply

121 Trisha October 17, 2013 at 3:08 pm

I’ve been making these for awhile and my whole family LOVES them!! I’m still struggling to come up with just the right side dish to go with them, any suggestions???

Reply

122 Shawnda October 17, 2013 at 7:58 pm

I have the same problem – nothing seems to quite fit perfectly. I either do a Mexican Quinoa (cold) or pinto beans. Sometimes both, if I have that kind of time. If I left it to the other members of the house to decide, it would just be chips & guac :)

Reply

123 Heather Kraus October 18, 2013 at 9:58 am

I have made these several times. It’s my husbands and my absolute favorite dish! I accidentally bought “corned beef” brisket this time…. oops. I used it anyway and while I’m sure SUPER unhealthy, it was still divine! I warned everyone at the table to be drinking extra water!

Reply

124 Christine October 26, 2013 at 2:51 pm

Hi. The first time I made this, it was perfect. The second time it came out tough??? Any advice???

Reply

125 ryan Cobb November 11, 2013 at 3:31 pm

What Is With The Creol Spicy Mustard? No One Seems To Have It Pre Made And I Dont Want To Make A Whole Batch

Reply

126 Shawnda November 11, 2013 at 6:51 pm

Use any spicy brown mustard. Creole just happens to be my favorite.

Reply

127 Sabrina May 16, 2014 at 10:04 am

Made these! AMAZING. Kids loved then too.

Reply

Leave a Comment

Previous post:

Next post: