All Purpose Marinade/Mop/Dipping Sauce

  1. Mix everything except bourbon in a saucepan, bring to a boil, simmer afor a minute or two.
  2. Cool and add the bourbon.
  3. This should be enough to marinade a brisket in it's cryovac packaging.
  4. Snip off a corner of the cryovac just large enough to insert the tip of a funnel.
  5. 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.
  6. Drain and reserve the marinade.
  7. Put the brisket in the smoker.
  8. For instructions on how to smoke a brisket, see my Real Texas Brisket recipe#152445.
  9. For the mop: Measure 1 cup of reserved marinade and set aside.
  10. Put the rest of the marinade in a large saucepan and boil for about 5 minutes.
  11. Cool slightly, Strain, if using a spray bottle, and add in the beer.
  12. If you strain out the solids, you can add them back to the marinade reserved for the sauce, for a little extra zip.
  13. Mop every half an hour, up to every hour, as your pit requires.
  14. For the sauce: Put the ingredients in a large saucepan, bring to a boil, and simmer until thick.
  15. 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.
  16. Pour the sauce into the blender and process until smooth.
  17. If it's too thick, add some of the mop.
  18. Serve warm.

beef brisket, beef stock, red wine vinegar, worcestershire sauce, chipotle powder, onion powder, garlic, brown sugar, cumin powder, oil, bourbon, marinade, beer, balance reserved marinade, tomato sauce, white vinegar, brown sugar, catsup, mustard powder, garlic

Taken from www.food.com/recipe/all-purpose-marinade-mop-dipping-sauce-158096 (may not work)

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