Instructions: Combine all ingredients in a nonreactive saucepan. Simmer until onions are tender and translucent.

COOKS NOTES: Butter! No substititute. Broth is an important ingredient to the mop. For brisket he uses beef broth, for chicken he uses chicken stock he makes himself from the backs and tails he cuts away when preparing chicken. He also incorporates the spices from the rub to maintain the same balances of flavors.

Texas Grilling; Story about "Texas" Mike Moore of Aguanga: "Moore is talking about the kind of barbecue that takes at least 12 hours to make a brisket so good you dont need sauce. Born in Laredo, Texas, Moore had his own barbecue restaurant in Austin, Texas, before moving to Oceanside nine years ago and eventually settling in Aguanga. He caters parties and takes part in barbecue cook-offs, often winning awards for his efforts."

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