Used this the other day on brisket and came out very good. Not sure its any better or worse than the original but it made use of some stuff on hand and made a smaller amount etc. Enough for two briskets.
3 cups water
1 cup leftover black coffee (or another cup of water if you dont have any coffee handy)
1 heaping Tablespoon of Betta than Bullion Beef Base
1/2 cup Lea n Perrins Wooster sauce
1/4 cup apple cider vinegar
1 T. onyawn powder
1 T. garlic powder
2 T. butter
1 t. chili powder
1 t. MSG (Accent)
2 t. Franks Hot Sauce
1/4 t. Frenchies prepared mustard
1/4 of a big bay leaf
black peppa and salt to taste
Heat it all up slowly in a SS sauce pan. Cook the brisket fat side down and apply the hot mop to the lean side using a SS Tablespoon starting at about hour 3. Then maybe once an hour after that. When the brisket hits 160 (or whutever ever temp you like) in the flat lay out some tinfoil and throw half a handful of rub and a handful of brown sugar out on the foil. Lay the brisket on the foil lean side down. Pour about a cup or so of the hot mop over the top and seal it up. Continueth to cook till it dies and gives up. In an ideal world when the brisket gets done 195-200 and passes the poke test you want cool the brisket down for about an hour and dump off the accumulated juice. Defat the juice..slice and reassemble the brisket and add enough fresh mop to the defatted juice to equal a cup or so dump it back over the top then reheat it slightly yet again. Fan the slices like a deck of cards when your dumping the mop so a little juice gets in between each slice.
3 cups water
1 cup leftover black coffee (or another cup of water if you dont have any coffee handy)
1 heaping Tablespoon of Betta than Bullion Beef Base
1/2 cup Lea n Perrins Wooster sauce
1/4 cup apple cider vinegar
1 T. onyawn powder
1 T. garlic powder
2 T. butter
1 t. chili powder
1 t. MSG (Accent)
2 t. Franks Hot Sauce
1/4 t. Frenchies prepared mustard
1/4 of a big bay leaf
black peppa and salt to taste
Heat it all up slowly in a SS sauce pan. Cook the brisket fat side down and apply the hot mop to the lean side using a SS Tablespoon starting at about hour 3. Then maybe once an hour after that. When the brisket hits 160 (or whutever ever temp you like) in the flat lay out some tinfoil and throw half a handful of rub and a handful of brown sugar out on the foil. Lay the brisket on the foil lean side down. Pour about a cup or so of the hot mop over the top and seal it up. Continueth to cook till it dies and gives up. In an ideal world when the brisket gets done 195-200 and passes the poke test you want cool the brisket down for about an hour and dump off the accumulated juice. Defat the juice..slice and reassemble the brisket and add enough fresh mop to the defatted juice to equal a cup or so dump it back over the top then reheat it slightly yet again. Fan the slices like a deck of cards when your dumping the mop so a little juice gets in between each slice.