In large stock pot:
- olive oil
- whole garlic cloves
- diced onions
- guajillos
Cook down a bit until fragrant, then add:
- salt
- cayenne pepper
- black pepper
- brown sugar
- ketchup
- yellow mustard
- apple cider vinegar
- w. sauce
- soy sauce
Cook down for an hour and then puree.
For smoking the brisket, leave about 1/4 inch of fat
- Lawry's seasoning salt
- course black pepper
- chili powder
- mustard powder
- granulated garlic
- paprika
Rub whole brisket and transfer straight to the smoker for 15 - 18 hours at 250 degrees.
Combine:
- salt
- black pepper
- red pepper
- cayenne pepper
- garlic powder
- pork rub (mixture follows)
- brown sugar
- apple cider vinegar
- yellow mustard
- honey
Cook down for 45 minutes until vinegar burns off.
- salt
- black pepper
- Lawry's seasoning salt
- granulated garlic
- mustard powder
- ginger
- paprika
- cumin
- brown sugar
Coat entire pork butt (with fat cap) in rub and move to smoker for 12 - 15 hours at 225 degrees.