- 3-4 lb Whole Chicken
- Honey (to taste)
- Wickers Marinade
- Salt & Pepper (to taste)
Poke holes in the brisket with a meat tenderizer. Then, place brisket in a zip-lock bag, add a 3-1 ratio of Dr. Pepper to Apple Cider Vinegar (enough to cover the brisket), 4 Tbsp of Brown Sugar, a little Garlic Powder, Worcestershire Sauce, and Soy Sauce. Seal the zip-lock bag, check it for leaks, and place bag in the fridge for 4-5 days. Flip it on occasion. Take the brisket out of the marinade 45 minutes before cooking. Add hickory wood chips between the drip pan and the inside wall of the cooking cylinder and put about 28 oz. of water in the drip pan. Place the brisket on the middle rack, fat side up, and put the bacon strips on top of the brisket. Cook at 25-30 minutes per pound, to an internal temperature of 195-200 degrees.
When you take the brisket out of the Orion, double wrap it in aluminum foil. Let it rest for 90 minutes. Cut thinly against the grain and enjoy.