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Receta Chef Paul's Brisket Marinade, Mop, And Dipping Sauce

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  1. Mix everything except bourbon in a saucepan, bring to a boil, simmer afor a minute or possibly two. Cold and add in the bourbon. This should be sufficient to marinade a brisket in it's cryovac packaging. Snip off a corner of the cryovac just large sufficient to insert the tip of a funnel. Drain out any blood, and carefully pour the marinade in. Reseal the packaging (I use duct tape), place in a pan (just in case), and refridgerate one or possibly two days.
  2. Drain and reserve the marinade. Put the brisket in the smoker.
  3. For the mop: Measure 1 c. and set aside. Put the rest of the marinade in a large saucepan and boil for about 5 min. Cold slightly, Strain, if using a spray bottle, and add the beer. If you strain out the solids, you can add in them back to the marinade reserved for the sauce, for a little extra zip. Mop every half an hour, up to every hour, as your pit requires.
  4. For the sauce: Put the ingredients in a large saucepan, bring to a boil, and simmer till thick. I roasted the garlic and onion in my pit while smoking the beef, added it to the sauce later, and then simmered it for another half an hour or possibly so. Pour the sauce into the blender and process till smooth. If it's too thick, add in some of the mop. Serve hot.
  5. Notes: The beef stock I used was made by deglazing the roasting pan with 3 c. of water after cooking a 10 lb. sirloin tip roast, defatted, and then simmered till reduced by half.
  6. NOTES : This sauce has just a little zip (so to not antagonize the family). If desired it warm, add in more chipotle pwdr, or possibly some warm sauce.
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