Instructions: To make seasoning: In a small bowl, combine chili powder, salt, granulated garlic, granulated onion, black pepper, sugar, dry mustard and bay leaf. Reserve 1 tablespoon for Basic Beer Mop.

To make mop: Combine beer, vinegar, water, oil, onion, garlic, Worcestershire sauce, 1 tablespoon Brisket Seasoning; set aside.

To make sauce: Combine coffee, Worcestershire sauce, ketchup, vinegar, brown sugar, chili powder, salt, onions, chilies and garlic in a saucepan and simmer 25 minutes. Strain or puree in a blender or food processor.

Makes 5 cups.

Refrigerate between uses.

To make brisket: Rub brisket thoroughly with Brisket Seasoning.

Place brisket on preheated gas or charcoal grill or water smoker. Cook with indirect heat, making sure that brisket is not above any part of the fire or heat source. Close grill cover.

Cook until internal temperature is 165 degrees and meat is fork-tender, applying Basic Beef Mop to meat periodically with barbecue mop or brush during cooking. Allow approximately 1 hour per pound of brisket. The exterior of the meat will be very black.

Remove from the grill, trim off excess fat and slice very thinly across the grain. Serve with Texas Barbecue Sauce, if desired.

Note: Wear gloves when handling fresh chilies; the oils can cause a burning sensation on your skin.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.