Ingredients
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2 briskets, about 9 lbs. each
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Mopping Sauce
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4 cups apple cider vinegar
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2 cups water
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1/4 cup Worcestershire sauce
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1/4 cup Kosher salt
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1/4 cup black pepper, freshly ground
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1/4 cup vegetable oil
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Sweet 'n Spicy Dry Rub
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1/4 cup dark brown sugar
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1/4 cup minced garlic
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1/4 cup dried marjoram
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1/4 cup Kosher salt
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1/4 cup pepper, freshly ground
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2 tbsp. ground cayenne pepper
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1 tbsp. allspice
Directions
- Rub all sides of the brisket with Sweet & Spicy Dry Rub. Set aside at room temperature for 2 hours.Prepare your smoker according to manufacturer directions. Smoke for 12 to 14 hours or until buttery, maintaining a temperature of 200 to 220-F. (When we prepared this at the Aspen Food & Wine Classic, we used a combination of mesquite and apple wood for smoking.)Baste every 20 to 30 minutes with mopping sauce.To serve, slice brisket across grain. Cut on the bias for wider slices. Top with a splash of the mopping sauce.For the dry rub: Combine all ingredients in a blender or food processor, and pulse until mixed thoroughly.For the mopping sauce: Combine all ingredients in a blender or food processor, and pulse until mixed thoroughly.
Recipe Note
Blog post: https://www.lobels.com/smoked-brisket-with-dry-rub-and-mopping-sauce67
