Hot Sauce U.

Central Texas: Austin & Surrounding Hill Country

Here, it’s all about the supremacy of the meat, seasoned simply with salt and pepper and smoked over oak wood. Sauce is discouraged for slow-cooked beef brisket, black and crackled like bark on top and pink-tender within; spicy hand-cranked sausages (known locally as “hot guts”); and hulking slabs of pork ribs, heaped onto plastic trays with pickles and white bread. In Austin, buzzy Franklin BBQ’s Aaron Franklin spends 14 hours smoking his salt-and-pepper-rubbed brisket, which usually sells out in less than three. A classic institution built in 1924, Smitty’s in Lockhart is cavernous and dark, with smoke pits turning out remarkable fatty brisket and leaner shoulder clod, all served sans silverware.

My Version of the SOP MOP

Some people use regular vinegar some use colored vinegar but i use apple vinegar.

Here Goes!!!

6 1/2 cups apple vinegar
1/2 cup Cayenne Pepper
2 TBL salt
3 Slices of lemon

Combine the ingredients and mix well
Store in a tight jar for at least 24 hours before use.
(best results in 2 weeks)

Best used on pulled pork or chicken.