With weather cooling down into September, and that long Labor Day weekend, we know everyone will be squeezing in the last of the neighborhood barbeques and outdoor picnics. With large group gatherings in mind, we’re sharing our favorite recipes that are meant to be shared! Bring these dishes to your next block party, neighborhood get-together, or family reunion- but don’t expect to take home any leftovers!

What You’ll Need:
Brisket
5-9 pounds of center-cut brisket with flap of fat
2 Tablespoons Garlic powder or granulated garlic
2 Tablespoons onion powder
1 Tablespoon Cumin
1 Tablespoon dried mustard
1 Tablespoon smoked paprika
2 Tablespoons chili powder
1 Tablespoon smoked sea salt
2 Tablespoon olive oil

Mop Sauce
1/4 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons Worchester sauce
1-2 cups beef broth
2 teaspoons chili powder
1 teaspoon black pepper
1 teaspoon cumin
2 tablespoons minced garlic
1 cup of beer

For Mop Sauce
In a 1-quart saucepan, heat beef broth. Add ketchup, vinegar, Worchester sauce and seasoning.

Simmer for 15 minutes and stir until well blended. Set aside.

For Rub
In a small bowl mix all dry ingredients until well blended.

Take two large pieces of saran wrap. Place brisket in the center of the wrap and thoroughly rub with olive oil and seasoning on both sides.

Wrap tightly, place on baking sheet and refrigerate up to 2 days.

Smoke Brisket

Soak hickory and mesquite chips or pellets. Heat smoker on low to 225 degrees. Smoke at 225 degrees for 3-4 hours depending on size of brisket.  Place in smoker, after 2 hours, mop with marinade, and turn over. Smoke for another 2 hours. Coat heavily with mop sauce, again, and wrap brisket in heavy-duty foil. Smoke for another 3 -4 hours tightly wrapped in foil. ( This will keep brisket moist)

If using a thermometer, meat should reach internal temperature of 195 – 205 degrees. Let meat rest for 20 – 30 minutes before slicing against the grain.

Serve with your favorite barbeque sauce.  Enjoy!