Recipe by Pokey in San Antonio, TX
This is a Chef Paul recipe. Very versatile! The marinade is great for brisket. Just reserve some, add some beer and you've got a good mop. Reserve some more, add a few ingredients and you've got a good dipping or BBQ sauce. Cooking time does not include the marinating time or the time to cook the brisket. This is primarily a recipe for the marinade.
- 8 -10 lbs beef brisket
For the Marinade
- 1 1⁄2 cups beef stock, not bullion
- 3⁄4 cup red wine vinegar
- 6 tablespoons Worcestershire sauce
- 1 tablespoon dried chipotle powder
- 1 tablespoon onion powder
- 2 tablespoons garlic powder
- 3 tablespoons brown sugar
- 1 teaspoon cumin powder
- 3⁄4 cup oil
- 3⁄4 cup Bourbon
For the Mop
- 1 cup reserved marinade
- 6 ounces beer
For the Sauce
- balance reserved marinade
- 1 (16 ounce) can tomato sauce
- 3 tablespoons white vinegar
- 2 tablespoons brown sugar
- 1⁄2 cup catsup
- 1 teaspoon mustard powder
- 5 garlic cloves (roasted)
Directions See How It's Made
- Mix everything except bourbon in a saucepan, bring to a boil, simmer afor a minute or two.
- Cool and add the bourbon.
- This should be enough to marinade a brisket in it's cryovac packaging. Snip off a corner of the cryovac just large enough to insert the tip of a funnel. Drain out any blood, and carefully pour the marinade inches Reseal the packaging (I use duct tape), place in a pan (just in case), and refridgerate one or two days.
- Drain and reserve the marinade.
- Put the brisket in the smoker. For instructions on how to smoke a brisket, see my Real Texas Brisket recipe#152445.
- For the mop: Measure 1 cup of reserved marinade and set aside. Put the rest of the marinade in a large saucepan and boil for about 5 minutes. Cool slightly, Strain, if using a spray bottle, and add in the beer. If you strain out the solids, you can add them back to the marinade reserved for the sauce, for a little extra zip.
- Mop every half an hour, up to every hour, as your pit requires.
- For the sauce: Put the ingredients in a large saucepan, bring to a boil, and simmer until thick. I roasted the garlic and onion in my pit while smoking the beef, added it to the sauce later, and then simmered it for another half an hour or so. Pour the sauce into the blender and process until smooth. If it's too thick, add some of the mop. Serve warm.