Baste for brisket

Jalapeno Brisket

•   Rub brisket with your favorite rub mixed with mustard and refrigerate for 12 hours.

• Smoke Brisket until the internal temp is 165 degrees.

• Remove brisket from pit- Mix Jalapeno sauce, brown sugar, and mustard.  Pour over brisket on both sides.

• Wrap brisket covered in sauce in butchers’ paper and return to the Pit.  Cook until internal temperature is 205 degrees.

• Remove from smoker and wrap in a towel and let it rest for about an hour.  Slice when ready to serve.

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