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Old 08-21-2010, 05:05 PM   #17
is one Smokin' Farker
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Join Date: 07-28-10
Location: Centennial, Colorado

I did foil it at 165 and put back in the UDS with the temp holding at 250. I just checked the internal temp and it was at 180. I took the foiled brisket off and wrapped a large beach towel around it then placed in a cooler to rest.

I also made a mopping sauce to serve with it.

1 tbsp paprika
2 tsp fresh ground black pepper
2 tsp ground guajillo chile
1 tsp cumin powder
1 tbsp bacon fat
1/4 tsp granulated garlic
1 white onion chopped
2 large cloves garlic
1 bell pepper chopped
1 cup beer
1/4 cup ketchup
1/4 cup apple cider vinegar
3 tbsp Billy Gomers Cherry Chipotle BBQ sauce
2 tbsp sugar
1 tbsp molasses
2 cups beef stock

heat bacon fat and add onion, cook until translucent
add the garlic, bell peppers, and spices cook for two or three minutes
add everything else, stir, and simmer over medium heat for 20 minutes.
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