Texas Bar b que Beef Brisket

Mop Sauce (Make day before) 10 1/4 oz can beef consomme 1 1/2 cups water 3/4 cup Worcestershire sauce 1/3 cup cider vinegar 1/8 cup vegetable oil 1 1/2 teaspoon MSG 1 1/2 teaspoon garlic powder 1 1/2 teaspoon chili powder 1/2 teaspoon Louisiana hot pepper sauce 3 bay leaves 1/2 teaspoon paprika Dry Seasoning Mix 1/3 cup salt 1/3 cup chili powder 2 1/2 tablespoons black powder 1-1/2 tablespoons garlic powder Make the mop sauce by bringing the consomme and water to a boil, Remove from heat, add the remaining ingredients, cover the pan and let the sauce stand at room temperature overnight. Remove any visible "skin" from the brisket and trim the fat to 1/4inch thickness. Cut brisket in half if that will make it fit better. Combine the ingredients for dry seasoning mix and roll the brisket in it, coating lightly on all sides. Put the brisket in the cooker, on medium heat, and add 1 1/2 to 2 cups of the mop sauce. Close lid securely and place pressure regulator valve on vent pipe and push it down as far as it will go. Bring to pressure and lower heat so that steam is gently being emitted from jiggler valve. COOK 40 MINUTES. Remove the cooker from the heat; lift the jiggler valve up to the first notch (do not remove completely as that may cause spillage). Allow all the steam to escape; this will take about 60 to 90 seconds. When all the steam has been released through the valve, turn tightening knob counter-clockwise until cross bar (or wing) goes all the way down, Lift the lid slightly by the tightening knob and slide lid out through opening. Do not touch metal parts that may be hot. Remove brisket from cooker and finish it on your bar-b-que grill until cooked to your favorite doneness. Baste brisket with mop sauce every 30 minutes while on grill. Slice brisket thinly across the grain and serve with heated mop sauce or make sandwiches on French bread.