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Texas Bar-B-Que Beef Brisket

6 pound beef brisket

Mop Sauce (Make day before)

10 1/4 oz can beef consomme
1 1/2 cups water
3/4 cup Worcestershire sauce
1/3 cup cider vinegar
1/8 cup vegetable oil
1 1/2 teaspoon MSG
1 1/2 teaspoon garlic powder
1 1/2 teaspoon chili powder
1/2 teaspoon Louisiana hot pepper sauce
3 bay leaves
1/2 teaspoon paprika

Dry Seasoning Mix

1/3 cup salt
1/3 cup chili powder
2 1/2 tablespoons black powder
1-1/2 tablespoons garlic powder

Make the mop sauce by bringing the consomme and water to a boil,
Remove from heat, add the remaining ingredients, cover the pan and
let the sauce stand at room temperature overnight.

Remove any visible "skin" from the brisket and trim the fat to
1/4inch thickness. Cut brisket in half if that will make it fit
better. Combine the ingredients for dry seasoning mix and roll the
brisket in it, coating lightly on all sides. Put the brisket in
the cooker, on medium heat, and add 1 1/2 to 2 cups of the mop

Close lid securely and place pressure regulator valve on vent pipe
and push it down as far as it will go. Bring to pressure and lower
heat so that steam is gently being emitted from jiggler valve. COOK
40 MINUTES. Remove the cooker from the heat; lift the jiggler valve
up to the first notch (do not remove completely as that may cause
spillage). Allow all the steam to escape; this will take about 60
to 90 seconds. When all the steam has been released through the
valve, turn tightening knob counter-clockwise until cross bar (or
wing) goes all the way down, Lift the lid slightly by the tightening
knob and slide lid out through opening. Do not touch metal parts
that may be hot.

Remove brisket from cooker and finish it on your bar-b-que grill
until cooked to your favorite doneness. Baste brisket with mop
sauce every 30 minutes while on grill.

Slice brisket thinly across the grain and serve with heated mop
sauce or make sandwiches on French bread.


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