posted by Joy 06-27-98 3:42 PM
Smoked Brisket
1 fresh brisket, flat cut, about 5 lbs
1 recipe rib rub
1 recipe moonshine mop
Rib Rub:
1 Tbl. ground cumin
1 Tbl. chili powder
1 Tbl. kosher salt
1 Tbl. freshly ground black pepper
1 Tbl. oregano
2 tsp. garlic powder
Moonshine Mop:
1 cup hot, thick and smoky tomato based barbecue sauce
1 cup ketchup
1/2 cup bourbon
1/4 cup cider vinegar
1 Tbl. hot pepper sauce
Combine all ingredients. Refrigerate. Keeps indefinitely.
Coat brisket on all sides with rub; patting it firmly into the meat. Wrap well and refrigerate overnight. Bring brisket to room temperature.
Prepare smoker. Brush brisket with mop. Cook 3 hours. Brush again with mop. Cook another 2 hours. Slice thin.