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Brisket Mop

2 cups cider vinegar
1 cup water
3 tablespoons ground black pepper
1 tablespoons salt
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 1/2 tablespoons cayenne

Coat the brisket heavily about 18 to 24 hours before smoking.
Place it in a large ziploc freezer bag and keep in the fridge.
Take it out of the frig about 45 minutes before putting in the
smoker.

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