Famous Dave's Jumpin', Juken' & Jiven All Day Beef Brisket

Recipe Ingredients

		Secret Moppin' Sauce
3		Famous Dave's BBQ sauce - (20 oz ea)
2		Water
1 cup	237ml	Beef stock base
1/4 cup	59ml	Kahlúa
2 tablespoons	30ml	Yellow mustard
2 tablespoons	30ml	Blackstrap molasses
1 tablespoon	15ml	Liquid smoke
1 teaspoon	5ml	Toasted sesame seed oil
1 teaspoon	5ml	Coarsely-ground black pepper
1/2 teaspoon	2.5ml	Crushed red pepper flakes
2		Butter
		Rib Rub
2 cups	320g / 11oz	Light brown sugar - (packed)
1 cup	237ml	Kosher salt
3/4 cup	148g / 5.2oz	Sugar
1/2 cup	118ml	Garlic seasoning
1/4 cup	59ml	Chili powder
1/4 cup	59ml	Lemon pepper
1/4 teaspoon	1.3ml	Onion salt
1/4 cup	27g / 1oz	Celery salt
2 tablespoons	30ml	Coarsely-ground black pepper
2 tablespoons	30ml	Whole celery seeds
1 teaspoon	5ml	Crushed cloves
1 tablespoon	15ml	Cayenne pepper
1/2 cup	118ml	Mrs. Dash original blend
1/4 cup	59ml	Salt
		Beef
1		Brisket
1 tablespoon	15ml	Fresh minced garlic
1/2 cup	118ml	Rib Rub - (see above)

Recipe Instructions

Secret Moppin' Sauce: Combine all ingredients in stockpot and mix well. Simmer for 20 minutes, stirring occasionally. (Makes 1 gallon)

Rib Rub: Mix together all rub ingredients. Store in airtight container. (Makes 6 cups)

Beef: Ask butcher to remove most of the fat from a whole brisket, leaving only 1/4 inch to help preserve the juiciness during the cooking process. Have butcher separate brisket into two muscles, the flat and the point. Hand rub each brisket with garlic and Rib Rub. Start the smoking process! Smoke briskets for a minimum of 8 hours, keeping the temperature from 180 to 200 degrees.

After 4 hours, start mopping with sauce every hour. After 8 hours, briskets should be almost black. This blend of smoke, rib rub and sauce forms a crunchy exterior called "bark." To ensure brisket turns out tasty and tender, wrap each brisket in a double layer of aluminum foil and pour 2 cups of Moppin' Sauce over brisket. Seal foil tightly and return to grill at 200 degrees for 3 hours.

Remove briskets from aluminum foil and cool down. Once cool, wrap in plastic wrap and refrigerate overnight.

Next day, re-smoke over indirect heat at 225 to 235 degrees for 2 to 3 hours or until internal temperature reaches 160 degrees.

Let stand for 15 minutes before slicing. Slice just before serving to preserve juiciness. Save the "burnt ends" for yourself, they're the best part!

This recipe yields 12 to 16 servings.

Source:
Classy Clones at http://www.recipegoldmine.com/classyclones.html

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