Garlic & Onion Paste

This paste is made especially for my famous Garlic & Onion Brisket. I like to brush or spoon the paste all over the top and sides of the brisket about 10 to 12 hours before smoking it (or the night before). This allows time to impart a lot of garlic and onion flavors to the meat. I then place the brisket directly on the smoker without rinsing off the paste for a flavor that is out-of-this-world good.