The Ol Man turns 76 today. He and my mother are at horsecamp outside town at Silver Falls Park. I promised him brisket for tonights dinner celebration in lieu of a pickup load of presents. Yeah right ,dad. Last night I dry rubbed the meats and sealed them and put on ice overnight. Three hours ago at 0330 the 11lb brisket and a small top round for good measure went in , along with a cpl whole garlic heads for later use. Henceforth I have been playing scientist making sauces: The cook (yours truly) Be nice , It's 5 AM ! Allready 75 fricken degrees and we cut the picture off so you can't see my polka dot boxers : I started with a Carolina using 1/2 bottle yellow mustad 1/2 cup cider vinegar 2 tbsp of sugar 1 tsp of salt- sea salt 1 tsp of black pepper 1 tsp chipotle pepper. yum, dbl yum squirted on sandwiches First we finished the coffee with some JB Then I moved on to my Sauce: 1 Lg bottle Ketchup 1 can tomato paste 1 cup Jim Beam 3/4 cup Cider vinegar 3/4 cup Molasses 1 cup brown sugar 1/2 cup honey 1/2 cup apple juice 1/4 cup Worsteshire 1 tsp liquid smoke 1 onion rough chopped Both smoked garlics 2 tsp sea salt 1 tsp Chipotle powder Saute the onion & garlic in the Whiskey, shoot a glass of JB then add the rest of the stuff and cook at slow boil for about 30 minutes. Done- if thicker is wanted I use more bourbon mixed with corn starch till it's just right! After another shot of JB I jar it up for transport. The smoke: For moppin the the meat I just use Jim Beam mixed with apple juice. Of course some JB is reserved for medicinal purposes ; dry thoat and lips. The meat: So, I have the watermelon on ice , the beer on ice, a cooler stuffed with blankets ready for the meat. And breakfast ain't even ready yet! Hoping for a 4 PM done time, but you all know how brisket goes! More Q-View later !!!