Meat Ingredients

• 1 – Large Brisket (about 12 ? 14 lbs)

Basic Directions

• Heat Smoker using favorite rig and fuel source
• Trim brisket fat
• Separate flat and point with sharp knife
• Rub each piece with (1) tablespoon minced garlic and Rib Rub, recipe follows
• Smoke @ 200 degrees F 8 hrs
• Mop briskets every hour after first 4 hrs, recipe follows
• Wrap briskets with 2 cups mop sauce, recipe follows
• Smoke @ 200 degrees F for 3 hrs
• Remove briskets, let cool and wrap in plastic wrap
• Store in ice or fridge overnight
• Reheat whole briskets @ 250 degrees F for?3 – 5 hrs or until internal temp reaches 160 degrees F

Detailed Directions?

Remove most of the fat from a whole brisket, leaving only 1/4 inch to help preserve the juiciness during the cooking process. Separate brisket into two muscles, the flat and the point. Hand rub each brisket with (1) tablespoon freshly minced garlic and Rib Rub. Start the smoking process! Smoke briskets for a minimum of 8 hours, keeping the temperature from 180 to 200 degrees F.

After 4 hours, start mopping with sauce every hour. After 8 hours, briskets should be almost black. This blend of smoke, rib rub and sauce forms a crunchy exterior called ‘bark.’ To ensure brisket turns out tasty and tender, wrap each brisket in a double layer of aluminum foil and pour 2 cups of Mop Sauce over brisket. Seal foil tightly and return to grill at 200 degrees F for 3 hours.

Remove briskets from aluminum foil and cool down. Once cool, wrap in plastic wrap and refrigerate or ice overnight.

Next day, re-smoke over indirect heat at?250 degrees F for?3-5 hours or until internal temperature of brisket reaches 160? degrees F.

Let stand for 15 minutes before slicing. Slice just before serving to preserve juiciness. Save the ‘burnt ends’ for yourself, they’re the best part!

What to drink: Lots of Beer

Rib Rub:

• 2 cups packed light brown sugar
• 1 cup kosher salt
• 3/4 cup granulated sugar
• 1/2 cup garlic seasoning
• 1/4 tablespoon chili powder
• 1/4 cup lemon pepper
• 1/4 cup onion salt
• 1/4 teaspoon celery salt
• 2 tablespoons coarse ground black pepper
• 2 tablespoons whole celery seeds
• 1 teaspoon crushed cloves
• 1 tablespoon cayenne
• 1/2 teaspoon Mrs. Dash original blend
• 1/4 cup salt?

Combine all ingredients and store in sealed container.? Makes 6 cups.

Mop Sauce:

• 3 (20 ounce) bottles Famous Dave’s Rich and Sassy BBQ sauce
• 2 quarts water
• 1 cup beef stock base
• 1/4 cup Kahlua
• 2 tablespoons yellow mustard
• 2 tablespoons blackstrap molasses
• 1 tablespoon liquid smoke
• 1 teaspoon toasted sesame seed oil
• 1 teaspoon coarse ground black pepper
• 1/2 teaspoon crushed red pepper flakes
• 2 sticks (1 cup) butter

Combine all ingredients in stockpot and mix well. Simmer for 20 minutes, stirring occasionally. Yield: 1 gallon.