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1
Prepare grill.
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2
Soak mesquite chips in water to cover.
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3
MOP SAUCE: Cook bacon in medium skillet over medium heat until translucent, about 2 to 3 minutes.
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4
Add onions and continue cooking until onions are lightly browned, about 5 minutes.
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5
Transfer bacon and onions to medium saucepan; add beef broth, oil, lemon, thyme, salt and pepper.
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6
Simmer over low heat to blend flavors, 15 minutes.
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7
Set aside.
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8
DRY RUB: While sauce is simmering, combine all ingredients in bowl.
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9
Rub dry run over entire brisket until coated.
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10
Sprinkle brisket on both sides with sugar, then vinegar.
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11
TO COOK: When coals are covered with white ash, add wood chops.
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12
When ash begins to form on the wood chips, close vents on grill half way.
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13
Place small pan filled with water on one side of grill bottom.
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14
Place the brisket on grill directly over drip pan.
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15
Cook covered 2 hours, turning once halfway through.
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16
Continue cooking covered 2 hours more, basting with mop sauce and turning every 30 minutes.
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17
(To keep the grill at the proper temperature, replenish with additional hot coals and wood chips as needed, usually when the meat is turned.
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18
).
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19
Preheat oven to 250F Wrap brisket tightly in heavy foil and place in a roasting pan in the oven.
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20
Bake 6 hours or until tender enough to cut with a fork.
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21
Carve meat in thin slices across grain to serve.
