Smoked Brisket with Moonshine Mop 
Submitted by adam
You need a smoker for this. Totally worth the wait!
Cal: 732 Fat: 51g Carbs: 18g Protein: 42g Fiber: 1g
More Nutrition...
More Nutrition...
Photo by Jeff's Tabletop
Original recipe serves 10
Directions
Prep: 15 min | Cook: 8 hr | Ready in: 16 hr
- Make the rub by combining the cumin, chili powder, salt, black pepper and garlic powder.
- Coat brisket on all sides. Press into the meat. Wrap well in plastic wrap and refrigerate overnight.
- Next day, bring brisket up to room temp. Prepare smoker, use hickory, pear, apple woods or any combination of these. I lean heavily on hickory, I personally don't like mesquite but it's all a matter of taste.
- Prepare mop by combining the BBQ sauce, ketchup, bourbon, cider vinegar and hot pepper sauce.
- Brush brisket with mop. Smoke 4 hours. Turn briskets, brush again with mop. Smoke another 4 hours, 8-9 hours total. Slice thin against the grain.
Nutrition Facts*
Based on a 2000 calorie diet per serving per serving
DV %
36.6
--
5.9
4.5
78.2
61.2
83.4
59.4
Calories: 731.7
Total Sugars: 12.5g
Carb.: 17.8g
Fiber: 1.1g
Total Fats: 50.8g
Cholesterol: 183.7mg
Protein: 41.7g
Sodium: 1425.6mg
*Data provided by USDA
adam on 2009-08-02
It really doesn't get better than this. The credit for this one goes to Jeff's Tabletop: http://twitter.com/JeffsTabletop
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