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Bar B Q Brisket Braggin' Rights (Smoke & Spice) Recipe

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This recipe for Bar B Q Brisket Braggin' Rights (Smoke & Spice), by , is from 101 Day to Day Recipes (jls), one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jim Stroope
Added: Sunday, September 6, 2009


12 lb. Trimmed Brisket
Bar B Q Sauce
---------- Wild Willy Rub------
3/4 cup Paprika
1/4 cup Black Pepper
1/4 cup Salt
1/4 cup Sugar
2 tbsp. Chili Powder (Calif.)
2 tbsp. Garlic Powder
2 tbsp. Onion Powder
2 tsp. Cayenne
----------- Beer Mop---------
12 oz. Beer
1/2 cup Cider Vinegar
1/2 cup Water
1/4 cup Oil
1/2 Chopped Medium Onion
2 cloves Minced Garlic
1 tbsp. Worcestershire Sauce
1 tbsp. Wild Willy's Rub

Combine the Rub ingredients and rub the brisket, reserving one tablespoon for Mop. Place the brisket in a garbage bag and refrigerate over night.
Remove brisket and let it sit at room temperature for about 45 minutes. Prepare the pit and bring the temperature to 200 to 220 F. Mix the Mop and warm over low heat.
Place the brisket on the coolest part of pit, fat side up. Cook until well done, about 1 to 1 1/2 hours per pound. Baste with the Mop every hour or so.
When the brisket is done remove from the pit and let sit at room temperature for 20 minutes. Then cut the fatty top part away from the leaner bottom part. Trim the fat from both and slice against the grain.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
24 hours
Personal Notes:
Personal Notes:
Don't try to cook this on anything but a pit that the fire box is detached. It is said that medieval alchemist who tried to turn lead and iron into gold should have tried barbecuing a brisket on a wood burning pit. The transformation of the meat is of the same magnitude of magic and much more successful. The Bar B Q joint in Austin that cooks this also makes their own Ranch Sauce to eat with the brisket. This recipe is in the "My Favorite Recipes" and is lengthy but excellent.




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