Picked up a 3lb brisket and gave it "the treatment".
McCormick Steak Rub-you know how to do this
Smoke it with hickory-keep it around 275º for about 3 hours or until to temp.
Every hour baste it with this mop sauce:
* 2 cups vinegar
*1 cup olive oil
* 2/3 cup Worcestershire sauce
* 1/2 cup water
* 2 lemons, pulped and cut in half
* 2 tablespoons hot sauce
* 6 bay leaves, crushed
* 2 cloves garlic, minced
* 1 tablespoon paprika
* 1 tablespoon chili powder
Place all ingredients in a large pot and bring to boil. Remove from heat and keep warm. Makes about 4 cups
The brisket will be juicy, tender and taste great. If i didnt get the meat sweats, i'd still be eating it right now.
You boil the sauce not the brisket. The brisket get rubbed and smoked.
C'mon man, this ain't my first day.
:gah: where I got boiled meat I don't know...............but that sauce sounds delicious and I am going to try it on my next brisket. Thanks for the recipe.
Originally Posted by DLZ Dan
Even for a Barbeque snob like my self, let me get my plate!
I buy a brisket, not trimmed. I want all that wonderful juicy fat on it for flavor. I inject it with beer, nothing else. I think sprinkle some salt and pepper on it and wrap it in aluminum foil, then I smoke it for about 8 hours on a very low fire. I like the fat side up in the foil, that way all that juice melts into the meat. I've had some prefer fat side down. Just a matter of preference. Once it's on the fire, I don't look at it or anything else until it's time to eat.