Sauce: Combine all ingredients in stockpot and mix well. Simmer for 20 minutes, stirring occasionally. Yield: 1 gallon.
Beef: Ask butcher to remove most of the fat from a whole brisket, leaving only 1/4 inch to help preserve the juiciness during the cooking process. Have butcher separate brisket into two muscles, the flat and the point. Hand rub each brisket with garlic and Rib Rub. Start the smoking process! Smoke briskets for a minimum of 8 hours, keeping the temperature from 180 to 200° 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 Moppin' Sauce over brisket. Seal foil tightly and return to grill at 200° F for 3 hours.
Remove briskets from aluminum foil and cool down. Once cool, wrap in plastic wrap and refrigerate overnight.
Next day, re-smoke over indirect heat at 225 to 235° F for 2 to 3 hours or until internal temperature reaches 160° 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!/p>
Makes 12 to 16
Submitted by: Recipe Group Member