Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        *** MARINADE ***
   1 1/2  cups          beef stock -- not bullion
     3/4  cup           red wine vinegar
   6      tablespoons   worcestershire sauce
   1      tablespoon    chipotle powder
   1      tablespoon    onion powder
   2      tablespoons   garlic powder
   3      tablespoons   brown sugar
   1      teaspoon      cumin powder
     3/4  cup           oil
     3/4  cup           bourbon
                        *** MOP ***
   1      cup           reserved marinade
   6      ounces        beer
                        *** SAUCE ***
                        balance reserved marinade
   1      can           tomato sauce -- 16 oz.
   3      tablespoons   white vinegar
   2      tablespoons   brown sugar
     1/2  cup           catsup
   1      teaspoon      mustard powder
   4      cloves        garlic -- or 5, roasted
   1      medium        onion -- sliced and roasted

Preparation:

Mix everything except bourbon in a saucepan, bring to a boil, simmer afor a minute or two. Cool and add the bourbon. This should be enough to marinade a brisket in it's cryovac packaging. Snip off a corner of the cryovac just large enough to insert the tip of a funnel. Drain out any blood, and carefully pour the marinade in. Reseal the packaging (I use duct tape), place in a pan (just in case), and refridgerate one or two days. Drain and reserve the marinade. Put the brisket in the smoker. For the mop: Measure 1 cup and set aside. Put the rest of the marinade in a large saucepan and boil for about 5 minutes. Cool slightly, Strain, if using a spray bottle, and add in the beer. If you strain out the solids, you can add them back to the marinade reserved for the sauce, for a little extra zip. Mop every half an hour, up to every hour, as your pit requires. For the sauce: Put the ingredients in a large saucepan, bring to a boil, and simmer until thick. I roasted the garlic and onion in my pit while smoking the beef, added it to the sauce later, and then simmered it for another half an hour or so. Pour the sauce into the blender and process until smooth. If it's too thick, add some of the mop. Serve warm. Notes: The beef stock I used was made by deglazing the roasting pan with 3 cups of water after cooking a 10 pound sirloin tip roast, defatted, and then simmered until reduced by hal