Rub:
3 Tbsps Mexene chili powder
1 Tbsp kosher salt
2 tsps black pepper
1 1/2 tsps dark brown sugar
1 1/2 tsps garlic salt
1 1/2 tsps onion powder
1 tsp ground cumin
1 tsp ground oregano
3/4 tsp cayenne pepper
Mop Sauce: Mix until salt and sugar is disolved. I start mopping at the beginning of the 3rd hour and then every hour after.
1 cup distilled white vinegar
1 cup Guiness Draught beer
1 Tbsp garlic salt
1 Tbsp dark brown sugar
1 tsp hot red pepper flakes
1 tsp black pepper
1/2 tsp onion juice
Those look like some finely matched flavor profiles to me.
Pachanga
Thank you. They go extremely well together.
Here are a couple of threads you might find interesting.
To Mop or Not to Mop – That is the Question
http://forum.bradleysmoker.com/index.php?topic=14240.0
Calling All Mop Recipes
http://forum.bradleysmoker.com/index.php?topic=14446.0
Feel free to add your recipe to the thread.
Good luck and slow smoking,
Pachanga
Let's see that rub and mop in action BlackBark
My camera skills are not the greatest. Next one I smoke I will have her do some pics.
Point and shoot!!
I got a little tiered up on the "1/2 tsp onion juice". But really I like the way you are headed with your flavors! I haven't done a brisket yet but it is on the to do list.
That looks mighty fine to me also. The cumin is a nice touch you don't see often. I like the stout mops. Ever tried the mop with some fat in it such as margarine or butter?
Nope. Haven't tried with fat. Don't really want to mess with it the way it is. It is a good combo.