INGREDIENTS

INSTRUCTIONS

MARINADE
MOP
SAUCE
Mix everything except bourbon in a saucepan, bring to a boil, simmer
afor a minute or two. Cool and add the bourbon. This should be enough
to marinade a brisket in it's cryovac packaging. Snip off a corner of
the cryovac just large enough to insert the tip of a funnel. Drain
out any blood, and carefully pour the marinade in. Reseal the
packaging (I use duct tape), place in a pan (just in case), and
refridgerate one or two days.
Drain and reserve the marinade. Put the brisket in the smoker.
For the mop: Measure 1 cup and set aside. Put the rest of the
marinade in a large saucepan and boil for about 5 minutes. Cool
slightly, Strain, if using a spray bottle, and add in the beer. If
you strain out the solids, you can add them back to the marinade
reserved for the sauce, for a little extra zip. Mop every half an
hour, up to every hour, as your pit requires.
For the sauce: Put the ingredients in a large saucepan, bring to a
boil, and simmer until thick. I roasted the garlic and onion in my
pit while smoking the beef, added it to the sauce later, and then
simmered it for another half an hour or so. Pour the sauce into the
blender and process until smooth. If it's too thick, add some of the
mop. Serve warm.
Notes: The beef stock I used was made by deglazing the roasting pan
with 3 cups of water after cooking a 10 pound sirloin tip roast,
defatted, and then simmered until reduced by half.
NOTES : This sauce has just a little zip (so to not antagonize the
family). If you like it hot, add more chipotle powder, or some hot
sauce.
Recipe by: Paul Gustafson
Posted to bbq-digest by chef.paul.g@altavista.net on Dec 28, 1998,
converted by MM_Buster v2.0l.

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