| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 3/4 |
c |
Paprika |
| 2 |
tb |
Chili powder |
| 1/4 |
c |
Black pepper |
| 2 |
tb |
Garlic powder |
| 1/4 |
c |
Salt |
| 2 |
tb |
Onion powder |
| 1/4 |
c |
Sugar |
| 2 |
ts |
Cayenne |
| 12 |
oz |
Beer |
| 2 |
|
Garlic cloves minced |
| 1/2 |
c |
Cider vinegar |
| 1 |
tb |
Worchestershire sauce |
| 1/2 |
c |
Water |
| 1 |
tb |
Rub |
| 1/4 |
c |
Oil |
INSTRUCTIONS
WILD WILL'Y NUMBER ONE
BASIC BEER MOP
Hey Bill. Did a couple of 9 pounders last Saturday on my log
burner..along with a big picnic and a couple racks of ribs..seemed to
come out pretty good. Followed the general procedure from Smoke and
Spice "Bragging Rights Brisket". Rubbed with Wild Will'y Number One:
Mopped with Basic Beer Mop about once an hour.
Cooked on oak..ash..and hackberry in the general vicinity of 250.
Pulled them off after about 12 hours..internal temp in the mid 180's.
I mopped from the start but think you could wait to mop until about
hour six without much loss. You should also be able to go least a
couple of hours between moppings since you are cooking on a water
smoker. Did put the picnic on the top rack so it sorta drizzled
downward onto the briskets as it cooked. Hope this helps.
Posted to bbq-digest by "Jeff D. Wheeler" <bigwheel@blueplanet.net>
on Jan 26, 1999, converted by MM_Buster v2.0l.
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