Brisket Essentials Versatile Bbq And Mop Sauce Food

BEEF BRISKET WITH MOP SAUCE

Steps:

• In a large saucepan, combine the first seven ingredients. Bring to a boil, stirring constantly. Reduce heat; simmer for 5 minutes, stirring occasionally. Remove from the heat., Place the brisket in a shallow roasting pan; pour sauce over the top. Cover and bake at 350° for 2 to 2-1/2 hours or until meat is tender. Let stand for 5 minutes. Thinly slice meat across the grain.

BRISKET ESSENTIALS: VERSATILE BBQ AND MOP SAUCE

Steps:

• 1. PREP/PREPARE
• 2. You will need a saucepan big enough to hold all of the ingredients, and a glass jar to store it.
• 3. I will last about 3 - 4 weeks, if kept refrigerated.
• 4. Chunky or Smooth? You can see from my main photograph that I left the sauce chunky. However, you can smooth it out (I do that sometimes), by either straining out the veggies, or putting the partly cooled sauce in a blender.
• 5. To Mop or not to Mop... That is the Question Mopping, the process of taking a thin sauce and applying it to the brisket on a regular basis, is a hotly debated subject among pit-masters. The two methods used are using a spray bottle to spray the sauce, on, or using a mop tool (it actually looks like a cute little kitchen mop). Mops were originally used in open-pit barbecues where the meat had a greater chance of drying out. I do not mop my briskets, unless one of my clients requests it. I prefer to smoke them with a dry rub and serve the sauce at the table. If you are looking for a good dry rub, here you go: https://www.justapinch.com/recipes/main-course/main-course-beef/awesome-beef-brisket-dry-rub.html?r=13 https://www.justapinch.com/recipes/sauce-spread/rub/brisket-essentials-overnight-low-and-slow-rub.html?r=14 With that said, a "proper" mopping of a brisket can add additional layers of flavor, as the sugars in the sauce begin to caramelize.
• 6. Gather your ingredients (mise en place).
• 7. Mix all the dry ingredients together in a bowl, and reserve.
• 8. Add the butter and oil to a saucepan over medium heat.
• 9. When the foaming subsides, give the saucepan a swirl and add the onions.
• 10. When the onions soften, about 3 - 4 minutes (but not brown), add the bell pepper, and garlic, then cook for an additional 1 - 2 minutes.
• 11. Add the dry spices, and stir to combine, about 1 minute.
• 12. Add the beer, and stock, and stir until the ingredients are combined, 1 - 2 minutes.
• 13. Scrap the bottom of the pan with a wooden spoon to pick up any yummy fonds that have developed.
• 14. Add the remaining ingredients, and simmer for about 30 minutes, or until it begins to thicken a bit.
• 15. This is not a thick BBQ sauce. If you want it thicker, take about a tablespoon of cornstarch and mix with a tablespoon of water (a slurry), and add it to the sauce while it is simmering. I prefer it thin, but that is just me.
• 16. PLATE/PRESENT
• 17. Use as a mop while you are smoking your brisket and serve some on the side while eating. Enjoy.
• 18. Keep the faith, and keep cooking.

MILLIONAIRE BRISKET WITH COFFEE AND BEER MOP SAUCE

Steps:

• Make the rub by placing the salt, brown sugar, paprika, chili powder, pepper, onion powder, and oregano in a small bowl and stir to mix.
• If your brisket has a thick layer of fat, trim it to a thickness of 1/4-inch. Place the brisket in a roasting pan and generously sprinkle both sides with the rub, using about 3 tablespoons per side and patting it into the meat with your fingertips. The leftover rub can be stored for several months in a jar. You can cook the brisket right away, but it will taste better if you let it cure in the refrigerator covered for at least 4 to 24 hours.
• Set up the grill for indirect grilling and preheat to medium-low. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke then reduce the heat to medium-low. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium-low, then toss 1 cup of the wood chips on the coals.
• When ready to cook, place the brisket in the center of the hot grate, fat side up, over the drip pan and away from the heat. Drape the bacon slices over the top of the meat, and then cover the grill. Cook the brisket until very tender, 5 to 6 hours or until the internal temperature reaches about 190 degrees F. Generously mop or baste the meat on both sides with the mop sauce. Wrap the brisket in aluminum foil, and continue cooking until done. If using a charcoal grill, every hour you'll need to add 12 fresh coals and 1/2 cup wood chips to each side.
• Transfer the grilled brisket to a cutting board and let rest for 10 minutes. Thinly slice across the grain, using an electric knife or sharp carving knife. Transfer the sliced meat to a platter. Spoon the barbecue sauce over the meat or, better yet, serve it on the side.
• Place all ingredients in a non-reactive bowl and whisk to mix. Taste for seasoning, adding more salt, if necessary.
• Combine the barbecue sauce, salsa, and vinegar in a non-reactive saucepan over medium heat, bring to a simmer, and let cook until thick and flavorful, 5 to 8 minutes. Season with salt and pepper. The sauce can be served hot or at room temperature and may be refrigerated, covered, for up to 48 hours. Bring to room temperature before serving.

TEXAS STYLE SMOKED BRISKET WITH MOPPIN' SAUCE

Steps:

• 1. Combine all ingredients for the rub and rub all over your brisket wrap in foil and let sit overnight.
• 2. Combine all ingredients of the moppin sauce together and mix well.
• 3. Bring your smoker up to 220. I used hickory chips, but you can use mesquite, white birch, or apple wood.
• 4. Place brisket in smoker fat side up. Smoke 1 hour per pound using the moppin' sauce every half hour. Or until internal temperature reads 190 to 200 degrees.
• 5. I used a vertical water smoker if you don't use one with water wrap it in foil after 4 or 5 hours so that it stays moist.
• 6. Serve with baked potato and veggies and enjoy!

A SMOKED BEEF BRISKET WITH RUB AND A TEXAS BBQ SAUCE

Steps:

• RUB:.
• Mix rub the ingredients together in a mortar and pestle grinding till nicely combined but leaving some nice pieces of pepper and salt.
• Lightly oil the meat with vegetable oil.
• Spread the rub generously on beef brisket. Let it marinate on the meet overnight. Bring brisket to room temperature for 30 minutes before putting in the smoker.
• Beer Mop Sauce:.
• Mix ingredients in a pot and simmer for 20 minutes.
• Fire up the smoker:.
• Start up the smoker with your favorite wood.
• Add water in the bottom which helps keep meat moist.
• Place brisket in a 225 degree prepared smoker fat side down. Mop a nice amount of the mop sauce on and smoke for 1 hour.
• Flip the brisket carefully not piercing the meat. Mop with more sauce.
• After that, turn the brisket about every two hours and mop it every time you turn it." Keeping it moist.
• It`ll be done when you give it a taste test. The outside of the meat will look charred. Don't worry. It's supposed to look that way.
• There should be a pretty smoke ring. This could take anywhere from 6-12 hours. Repeat the mopping and flipping until the brisket reaches 180 degrees for slicing or 195 degrees for pulling and remove from smoker.
• It which point you can let rest before cooking or wrap it tightly in a foil pan with the heat off for 3-4 hours as it father tenderizes.
• BBQ Sauce:.
• Mix all ingredients in a pot and simmer till nice a thick about 1 hour. Can be made the day before.
• Slice the brisket thick and against the grain if it is fairly tender or if it is a little tough slice it against the grain only in thinner slices. Serve with BBQ Sauce or make pulled beef mixed with the BBQ sauce.