Brisket Marinade, Mop, And Dipping Sauce

Directions

• Step 1 Mix everything except bourbon in a saucepan, bring to a boil, simmer for a minute or two. Cool and add the bourbon.
• Step 2 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 in. Reseal the packaging (I use duct tape), place in a pan (just in case), and refrigerate one or two days.
• Step 3 Drain and reserve the marinade. Put the brisket in the smoker.
• Step 4 For the mop: Measure 1 cup 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.
• Step 5 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.
• Step 6 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.
• Step 7 Pour the sauce into the blender and process until smooth. If it’s too thick, add some of the mop. Serve warm.