Show & Tell: Smoky Brisket

Let’s eat! For this installment of “Scouting Show and Tell,” we asked Scouters to share their favorite Dutch oven meals, whether they or their Scouts created them. Either way, they look amazing. Check out these recipes and visit go.scoutingmagazine.org/showandtell to send us yours.

You can also show us other ways you make Scouting shine through the online form, by emailing us at scoutingmag@gmail.com or via social media using #ScoutingShowandTell


Mitch Mellin, assistant Scoutmaster with Troop 180 of Tennent, N.J., shared this favorite dish in his troop.

Ingredients

1 package of dry onion soup mix

1 12-ounce jar of chili sauce

1 12-ounce can of Dr. Pepper

1/4 teaspoon of natural liquid smoke

1 beef brisket (4 to 5 pounds)

Directions

Combine all ingredients in a bowl, except the brisket, to create a sauce. Place the brisket fat side up in a 12-inch Dutch oven and pour the sauce over the top. Cook with 10 coals on the bottom and 16 coals on top of the Dutch oven (350 degrees) for 45 minutes per pound of meat.

Every hour or so, you may need to restock with hot coals. Serves 6-8 people.


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