Walter Jetton was the personal barbecue caterer for President Lydon B.
Johnson down in Texas. I use this with my brisket except I will inject
the brisket with this then stuff the 8-10 LB. brisket into a Food Saver
vacuum bag, pour in enough "mop" to cover, then place a folded papper
towel across the (down 2 inch) the top of the vac-bag then vac seal it.

I'll let the brisket sit for 3 days in the refrigerator, turning 2 times
each day. then cook as usual. This recipe is verbatum right out of the
cook book. The flavor does not over power the brisket! I would say that
it helps me keep the brisket from getting "that" dry texture/taste and
adds a subtle flavor which since the base stock is beef, compliments the
beef well. After doing the above, I don't actually mop with it! But you
surely could if you wished. "notes" are by me.

I have used the specal "subject" arrangement as I discussed awhile back
to help us locate recipes for future searchs! : (Recipe) - (Application
heading such as; Mop, Sauce, Rub, Slather, Brine, Marinade,) - (and then
recipe author or perhaps cook book title).

Piedmont
------------------------------------------------------------------------
Mop

By: The Caterer to the LBJ Ranch: Walter Jetton
From: Walter Jetton’s LBJ Barbecue Cook Book

Copyright, 1965 By Arthur Whitman
All rights reserved.
Published by Pocket Books, Inc.

Mop for all Barbecue Meats

Use this to rub over meats or to baste them while they are cooking. Put
it on with a little dish mop of the kind that you see in the dime store.
As you use it, the flavor will change and improve, for you are
constantly transferring smoke and grease from the meat back to the mop
concoction. If you have any left over, keep it in the refrigerator.

3 tbs. salt (note: Use kosher or canning salt)
3 tbs. dry mustard
2 tbs. garlic powder
1 tbs. ground bay leaf
2 tbs. chili powder
3 tbs. Lu’siana Hot Sauce (note: I assume this is Tabasco)
2 pints Worcestershire sauce
1 pint vinegar (note:white)
4 quarts bone stock (note: or use canned beef broth)
1 pint oil
3 tbs. MSG or other pep powder (note: Accent)

Make the bone stock just the way you would start a soup-buy good stout
beef bones from the butcher and boil them. Add all the other ingredients
and let stand overnight before using.

About 6 quarts

--
Mike Willsey
http://groups.msn.com/ThePracticalBa...ewwelcome.msnw