Don Ernst
Barbecued Brisket

Mopping sauce, makes 2 1/2 to 3 cups
1 cup strong black coffee, 
1/2 cup worcetstershire sauce, 
1 cup catsup, 
1/4 cup butter, 
1T each ground pepper, 
sugar & salt. 

Combine all ingredients and simmer 30 minutes stirring often. 
May be stored in fridge or frozen.

5 to 7 lb brisket, (it's cheaper to buy a whole brisket than a split
brisket or point).  
1 cup mopping sauce.     
Barbecue sauce of choice.

Trim fat from brisket, rinse, dry, insert in a 10" by 16" oven
browning bag.  Pour in mopping sauce, close with tie and turn to
moisen all meat surfaces thoroughly.  Let stand overnight at room
temperature in snug baking pan.  Next  day, discard mopping
sauce, retie.  Return to pan and puncture top of bag 10 to 12 
times.  Cook in 225 degree oven 6-7 hours for split brisket(point)
or10 to 12 hours for unsplit brisket, retaining liquid in the bag, 
until the internal temperature reaches 185-190 degrees.  Pour off
accumulated liquid and  discard with bag.  Return brisket to oven
just long enough for meat surface to  dry, about 10 to 15 minutes,
before removing to cutting board for slicing.  Slice at an angle
across the grain.  Serve with warm barbecue sauce and beans, 
coleslaw, bread, and watermelon.

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