Step 1

Put smoker on smoke setting (150-180 degrees)

Step 2

Cover brisket in rub on both sides

Step 3

Place the brisket, fat side down, on the grill and smoke for 2 hours (spraying with the mop sauce every hour)

Step 4

Remove the brisket to an aluminum foil pan, and return to the grill. Increase temperature to 225-250 degrees

Step 5

Spray with the mop sauce every hour.

Step 6

Continue to smoke for 4-5 hours.

Step 7

Remove from the grill when the internal temperature, in the thickest part of the brisket reaches 185-190 degrees.

Step 8

Let rest, lightly covered with aluminum foil or butcher paper, for 20-30 minutes at a minimum.

Step 9

Cut against the grain in pencil-thin slices.

Step 10

Combine all of the ingredients and whisk together until no big lumps remain.

Step 11

Add to a pot and bring to a boil.

Step 12

Lower heat to low and let simmer for 10 minutes.

Step 13

Add to another bowl or a spray bottle to spray or brush onto the brisket while cooking.