The Brisket

[DLZ Dan]

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:

Ingredients:

* 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.

[ACFIXR]

The only thing you should ever boil is beans.

Brisket needs to be pitted-



Or smoked

[DLZ Dan]

You boil the sauce not the brisket. The brisket get rubbed and smoked.

C'mon man, this ain't my first day.

[ACFIXR]

You boil the sauce not the brisket. The brisket get rubbed and smoked.

C'mon man, this ain't my first day.

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.

[Redwood650]

MMMMMmmmmmmmmmmmm.

[Theantihack]

Even for a Barbeque snob like my self, let me get my plate!

[Xenixenik]

I am very appreciated

[bmathews]

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.