Courtesy of Chef Paul slightly modified
Prep Time: 5 min
Cook Time: 5 min
Inactive Time: 1 to 2 days
Marinade Ingredients
o 1 ½ cup beef stock, not bullion
o 3/4 cup red wine vinegar
o 6 Tablespoons Worcestershire sauce
o 1 Tablespoon chipotle powder
o 1 Tablespoon onion powder
o 2 Tablespoons garlic powder
o 3 Tablespoons brown sugar
o 1 teaspoon cumin powder
o 3/4 cup oil
o 3/4 cup Bourbon
Sauce Ingredients
o 16 ounce can tomato sauce
o 3 Tablespoon white vinegar
o 2 Tablespoon brown sugar
o ½ cup catsup
o 1 teaspoon mustard powder
o 5 cloves garlic roasted
o 1 medium onion; sliced and roasted
Directions
Marinade-
Mix everything except bourbon in a saucepan, bring to a boil, and simmer for a minute or two. Cool and add the bourbon. This should be enough to marinade a brisket in its 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 and refrigerate one or two days. Drain and reserve the marinade.
For the mop-
Measure 1 cup of the marinade out 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 6 ounces (Half can) of beer. If you strain out the solids, you can add them back to the marinade reserved for the sauce. Mop every half an hour, up to every hour, as your pit requires.
For the sauce-
Put the sauce ingredients plus reserved marinade in a large saucepan, bring to a boil, and simmer until thick. I roast the garlic and onion in my pit while smoking the beef and add it to the sauce later simmering it for another ½ 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. This sauce has just a little zip so if you like it hot, add more chipotle powder, or some hot sauce.
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