INGREDIENTS

INSTRUCTIONS

Have your butcher trim the brisket with a thick layer of fat on one side,
it's called a packer-trimmed brisket.
The day before you want to serve the dish, pat the Mansion Barbecue Spice
Mix liberally all over the brisket. Place the meat in a plastic trash bag
and refrigerate it, preferably overnight.
The next morning, remove the brisket from the refrigerator. Either pre-heat
the oven or the barbecue pit to 210 degrees F. Place the brisket on a rack
in a roasting pan or directly into the pit on the opposite side of the
firebox making sure the trim side is up., to ensure basting juices.
Maintain the temperature of the oven or barbecue pit between 180 and 220
degrees F until the brisket is well done, about 1 to 1 1/2 hours per pound.
Baste with the beer mop sauce every hour or so. When the meat is done
remove it from the oven/barbecue pit and let it sit for 20 minutes. Then
cut the fatty top section away from the leaner bottom portion. Trim the
excess fat from both pieces and slice against the grain.
Serve with barbecue sauce on the side.
Formatted by suechef@sover.net
Recipe by: DEAN FEARING SHOW #HE1A02
Posted to MC-Recipe Digest V1 #789 by Sue <suechef@sover.net> on Sep 18,
1997

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