Brisket: Trim any excess fat from 1 flat brisket. Rub both sides of brisket
thoroughly with Dry Rub. Cover and refrigerate overnight.
The next day prepare a grill so that it will smoke slowly for about 6 hours
or about 1 hour per pound. Start brisket on grill with the fattest side up.
Cover grill. Mop with Mop Sauce frequently during grilling. Turn brisket about
Serve with warm Barbecue Sauce.
Dry Rub: Mix all ingredients in small bowl.
Mop Sauce: Bring beef consommé and water to boil in medium-size saucepan.
Turn down heat. Add remaining ingredients. Stir until thoroughly mixed. Remove
Barbecue Sauce: Place all ingredients in small saucepan. Bring to boil.
Remove from heat.
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