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1
The night before you plan to barbecue, combine all the rub ingredients in a small bowl and stir to blend.
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2
Reserve 1 tablespoon of the rub for the mop.
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3
Apply the rest of the rub evenly to the brisket, massaging it in well.
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4
Place the brisket in a large self-sealing plastic bag and refrigerate overnight.
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5
Before you begin to barbecue, remove the brisket from the refrigerator and let sit, uncovered, at room temperature for 45 minutes.
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6
Fire up the smoker, bringing the temperature to 180 to 220F.
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7
To make the mop, combine all the ingredients in a saucepan and warm over low heat.
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8
Transfer the brisket to the smoker, fat side up, so the juices will help baste the meat.
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9
Cook until very tender, 10 to 16 hours, 60 to 75 minutes per pound of brisket.
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10
Every hour or so, baste the blackening hunk with the mop.
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11
Remove the meat from the smoker and let stand at room temperature for 20 to 30 minutes.
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12
Cut the fatty top section away from the leaner bottom portion.
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13
An easily identifiable layer of fat separates the two areas.
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14
Trim the excess fat from both pieces and slice both pieces thinly against the grain.
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15
Watch as you work though, because the grain changes direction.
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16
Collect all the meat drippings as you cut.
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17
To make the sauce, combine all the ingredients in a bowl and use a bit of sauce to moisten the meat; serve the rest alongside.
