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 275Ί 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.
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