Grilled Brisket With Tangy Mop Sauce Food

ALL PURPOSE MARINADE/MOP/DIPPING SAUCE

Steps:

• Mix everything except bourbon in a saucepan, bring to a boil, simmer afor a minute or two.
• Cool and add the bourbon.
• This should be enough to marinade a brisket in it's cryovac packaging. Snip off a corner of the cryovac just large enough to insert the tip of a funnel. Drain out any blood, and carefully pour the marinade inches Reseal the packaging (I use duct tape), place in a pan (just in case), and refridgerate one or two days.
• Drain and reserve the marinade.
• Put the brisket in the smoker. For instructions on how to smoke a brisket, see my Real Texas Brisket recipe#152445.
• For the mop: Measure 1 cup of reserved marinade and set aside. Put the rest of the marinade in a large saucepan and boil for about 5 minutes. Cool slightly, Strain, if using a spray bottle, and add in the beer. If you strain out the solids, you can add them back to the marinade reserved for the sauce, for a little extra zip.
• Mop every half an hour, up to every hour, as your pit requires.
• For the sauce: Put the ingredients in a large saucepan, bring to a boil, and simmer until thick. I roasted the garlic and onion in my pit while smoking the beef, added it to the sauce later, and then simmered it for another half an hour or so. Pour the sauce into the blender and process until smooth. If it's too thick, add some of the mop. Serve warm.

BEEF BRISKET WITH MOP SAUCE

Steps:

• Combine the first 7 ingredients in a large saucepan and bring to a boil; stirring constantly.
• Reduce heat and simmer for 5 minutes, stirring occasionally; remove from heat.
• Place the brikset in a shallow rosting pan; pour sauce over.
• Cover and bake at 350 degrees for 2 to 2 1/2 hours or until meat is tender.
• Let stand 5 minutes before slicing thinly across the grain.

TEXAS BRISKET W/ 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.
• 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.
• 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.
• Serve with favorite BBQ sauce.

GRILLED BRISKET WITH TANGY MOP SAUCE

Steps:

• Preheat the oven to 300 degrees F.
• Coat the brisket on all sides with the spice rub. In a roasting pan add the onion, garlic and beer. Arrange the brisket in the roasting pan, loosely cover with foil and put it in the oven for 2 1/2 to 3 hours.
• Combine all the mop ingredients in a medium pot. Bring to a simmer over medium-low heat and let cook for 5 minutes. Remove from the heat and set aside.
• Preheat a grill or grill pan over medium-high heat.
• Remove the brisket from the oven and put it on the grill. Add the liquid from the roasting pan to the mop sauce. Brush the brisket generously with the mop sauce and grill until the brisket develops a nice crust about 5 minutes per side. Make sure to brush the brisket about every 2 minutes with the mop sauce.
• Transfer the brisket from the grill to a cutting board and let rest 5 minutes before slicing. Cut the meat, against the grain, into 1/4-inch thick slices. Top with a bit of the tangy mop sauce and arrange on a serving platter.
• In a small bowl add all of the spice rub ingredients. Stir together with a fork until well blended. Reserve 3 tablespoons of the rub for another use. Sprinkle the remaining spice rub over the chicken parts until well coated.
• Preheat a grill pan over medium-high heat. Add the chicken and cook for 8 to 10 minutes per side. If using an outdoor grill, heat the grill on low. Arrange the chicken on the grill, cover and grill over indirect heat until cooked through about 10 to 15 minutes per side.
• While the chicken is grilling add all the barbeque sauce ingredients to a small pan and stir well to combine. Bring to a simmer over low heat and let cook for 5 minutes.
• Brush the chicken with the barbeque sauce. Cook for 3 minutes, flip and brush the other side of the chicken with remaining sauce and cook and additional 3 minutes. Let rest for 5 minutes before serving. Reserve 2 thighs for another use. Arrange the chicken on a serving platter and keep warm.
• Brush the squash with the canola oil and sprinkle with salt and pepper. Put on the grill and cook for 3 to 4 minutes per side over direct heat. Remove from the grill to a cutting board and cut into 1/2-inch thick slices. Transfer to a serving bowl and serve with the chicken.