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Smoker


1 Cup Olive Oil
1 small Yellow Onion, diced
5 cloves Garlic, minced
1 Tbsp Mike Stines� Smoked Beef Brisket Dry Rub (Link)
1 (12-oz) can beer (not �lite� beer)
� Cup Cider Vinegar
1 Tbsp Worcestershire sauce
1 tsp cracked Black Pepper
1 tsp coarse Kosher Salt
� tsp ground Cayenne Pepper
2 Tbsp course/creole mustard

1.In a medium saucepan over medium heat, saut� onions and garlic in olive oil until wilted. Puree with hand blender
2.Add remaining ingredients and bring to a simmer. Cook for five minutes. Remove from heat and cool to room temperature. (Don�t apply a cold mop to warm meat.) (Makes 2 1/2 cups)

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