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Title: Texas Barbecue Show - Barbecue Brisket
Yield: 20 Servings

Ingredients

      1    beef brisket, 8 to 12
           -pounds, trimm
      2 c  Mansion Barbecue spice mix
      1    recipe beer mop sauce

Instructions

Have your butcher trim the brisket with a thick layer of fat on one side,
it's called a packer-trimmed brisket. The day before you want to serve the
dish, pat the Mansion Barbecue Spice Mix liberally all over the brisket.
Place the meat in a plastic trash bag and refrigerate it, preferably
overnight.
The next morning, remove the brisket from the refrigerator. Either
pre-heat the oven or the barbecue pit to 210F. Place the brisket on a rack
in a roasting pan or directly into the pit on the opposite side of the
firebox making sure the trim side is up., to ensure basting juices.
Maintain the temperature of the oven or barbecue pit between 180 and 220F
until the brisket is well done, about 1 to 1 1/2 hours per pound. Baste
with the beer mop sauce every hour or so.
When the meat is done remove it from the oven/barbecue pit and let it sit
for 20 minutes. Then cut the fatty top section away from the leaner bottom
portion. Trim the excess fat from both pieces and slice against the
grain. Serve with barbecue sauce on the side.
Posted to the BBQ List by Carey Starzinger on Mar 27, 1996.

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Contributor: DEAN FEARING SHOW #HE1A02

Preparation Time: 0:00

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