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1
To prepare the dry mop, combine the paprika, pepper and salt in a small bowl.
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2
To prepare the wet mop, dissolve the coffee in the water in a medium-size saucepan; then add the ketchup and Worcestershire.
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3
Bring to a boil, reduce heat and simmer 20 minutes.
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4
Remove from heat and whisk in butter.
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5
Rub the dry mop all over the brisket, and set brisket aside.
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6
Prepare the grill (one with a cover works best).
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7
After the coals turn a powdery gray-red, put a pan of water on top of the coals to catch the grease.
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8
Put the brisket on the grill over the water, and cover.
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9
Baste brisket with wet mop every half-hour for first 2 hours and once an hour after that.
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10
The longer you cook it the better the texture.
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11
At Carolina it is cooked for 24 hours; it needs at least 15 hours.
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12
Replenish charcoal and water regularly.
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13
The brisket is cooked when the meat registers 150 degrees on a meat thermometer.
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14
While meat cooks, make the sauce.
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15
In a large heavy skillet over medium heat cook onion in olive oil until translucent.
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16
Add remaining ingredients except vinegar and bring to a boil.
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17
Reduce heat and simmer 20 minutes.
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18
Remove from heat and stir in vinegar.
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19
When brisket is cooked, slice it thin and serve with sauce.
