Recipe - Texas Barbecue Show Barbecue Brisket

1 Beef brisket (8 to 12)
pounds, trimmed
2 cup Mansion barbecue spice mix
1 Recipe beer mop sauce

Have your butcher trim the brisket with a thick layer of fat on one side,
it's called a packertrimmed brisket.

The day before you want to serve the dish, pat the Mansion Barbecue Spice
Mix liberally all over the brisket. Place the meat in a plastic trash bag
and refrigerate it, preferably overnight.

The next morning, remove the brisket from the refrigerator. Either preheat
the oven or the barbecue pit to 210 degrees F. Place the brisket on a rack
in a roasting pan or directly into the pit on the opposite side of the
firebox making sure the trim side is up., to ensure basting juices.
Maintain the temperature of the oven or barbecue pit between 180 and 220
degrees F until the brisket is well done, about 1 to 1 One half hours per pound.
Baste with the beer mop sauce every hour or so. When the meat is done
remove it from the oven/barbecue pit and let it sit for 20 minutes. Then
cut the fatty top section away from the leaner bottom portion. Trim the
excess fat from both pieces and slice against the grain.

Serve with barbecue sauce on the side.

Formatted by suechef@sover.net

Recipe by: DEAN FEARING SHOW #HE1A02

Posted to MCRecipe Digest V1 #789 by Sue suechef@sover.net on Sep 18,
1997