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