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Smoked Brisket with Dry Rub and Mopping Sauce

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We like to serve our BBQ Prime Beef Brisket with a side of fresh, crunchy slaw. We mound the brisket up on a bun then splash it with this mopping—the same sauce it's bathed in while smoking—to add the finishing touch.

Cooking Method:
Smoking Smoking
  • Ingredients
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    2 briskets, about 9 lbs. each

    Mopping Sauce

    4 cups apple cider vinegar
    2 cups water
    1/4 cup Worcestershire sauce
    1/4 cup Kosher salt
    1/4 cup black pepper, freshly ground
    1/4 cup vegetable oil

    Sweet 'n Spicy Dry Rub

    1/4 cup dark brown sugar
    1/4 cup minced garlic
    1/4 cup dried marjoram
    1/4 cup Kosher salt
    1/4 cup pepper, freshly ground
    2 tbsp. ground cayenne pepper
    1 tbsp. allspice
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Directions

    Rub all sides of the brisket with Sweet ‘n Spicy Dry Rub. Set aside at room temperature for 2 hours.
    Prepare your smoker according to manufacturer’s directions. Smoke for 12 to 14 hours or until buttery, maintaining a temperature of 200°–220°F. (When we prepared this at the Aspen Food & Wine Classic, we used a combination of mesquite and apple wood for smoking.)
    Baste every 20 to 30 minutes with mopping sauce.
    To serve, slice brisket across grain. Cut on the bias for wider slices. Top with a splash of the mopping sauce.
    For the dry rub: Combine all ingredients in a blender or food processor, and pulse until mixed thoroughly.
    For the mopping sauce: Combine all ingredients in a blender or food processor, and pulse until mixed thoroughly.