You need a smoker for this. Totally worth the wait!
Original recipe serves 10
Ingredients (serves 10)
Next day, bring brisket up to room temp. Prepare smoker, use hickory, pear, apple woods or any combination of these. I lean heavily on hickory, I personally don't like mesquite but it's all a matter of taste.
Prepare mop by combining the BBQ sauce, ketchup, bourbon, cider vinegar and hot pepper sauce.
Brush brisket with mop. Smoke 4 hours. Turn briskets, brush again with mop. Smoke another 4 hours, 8-9 hours total. Slice thin against the grain.