This year our Boy Scout troop purchased a new trailer to use in hauling equipment on campouts.  Pretty nice, huh?


The trailer was not cheap.  To help cover the cost of the trailer and raise funds to support the Troop’s outdoor program, the Troop held its First Annual Brisket Fundraiser, which my husband organized.  The Troop sold 120 briskets.  Selling was the easy part.  The smoking, which took place over an entire weekend, was more involved — four 10-12 hours shifts smoking 30 briskets at a time.  We were lucky  to have an experienced mentor, who allowed us to use all of his equipment, including his mighty smoker, and guided the men in every aspect of the process, from purchasing the meat, to which rub to use, to vacuum sealing the finished product.

 The smoker 

The briskets came out great — extremely flavorful, with a nice smoke ring.  This is real Texas barbecue!

My family wanted a tangy barbecue sauce to go with their smoked brisket (along with pickles, onions, and jalapenos).  This mustard-based sauce from Tyler Florence is our current favorite.  It was great with the brisket, and is also good with smoked sausage and pulled pork.  It packs a lot of heat, and if you are not a native or naturalized Texan, or are from New Jersey, you might want to use a little less cayenne.

Recipe type: Sauces and Condiments
  • 1-1/2 cups cider vinegar
  • 1 cup yellow mustard
  • ½ cup ketchup
  • ⅓ cup packed brown sugar
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon ground cayenne (or to taste)
  • ½ teaspoon freshly ground black pepper
  1. Place all ingredients in a medium saucepan over medium heat. Bring to a boil, reduce heat, and simmer for 10 minutes until the sugar dissolves, stirring occasionally. Remove from heat and set aside until ready to use.

Grab a fire extinguisher and get ready to have a hot time!