Texas Brisket W Coffee And Beer Mop Sauce Recipes
TEXAS BRISKET W/ COFFEE AND BEER MOP SAUCE
Found at Food Network. Recommends using wood chips for smoky flavor. Looks labor intensive but one of these days I'll get around to trying it. If you beat me to it, let me know how it goes!
Provided by little_wing
Categories Meat
Time 12h20m
Yield 8 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 1044.2, Fat 86.3, SaturatedFat 33.4, Cholesterol 218.5, Sodium 4178.4, Carbohydrate 12.8, Fiber 2.5, Sugar 7.8, Protein 51.2
TEXAS STYLE SMOKED BRISKET WITH MOPPIN' SAUCE
This is the first recipe I ever made with my smoker and everyone loved it including my kids!
Provided by Beth Streeter
Categories Beef
Time 6h15m
Number Of Ingredients 20
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!
AUSTIN, TEXAS STYLE MOP SAUCE
During a barbecue, venison or game should be mopped with a real Texas Style Mop Sauce.
Provided by Food Network
Time 35m
Yield 1 scant gallon
Number Of Ingredients 9
Steps:
- Mix all the above ingredients in a pan and cook at medium heat for 30 minutes. This will be the sauce that is mopped on every few minutes during cooking.
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SMOKED BRISKET WITH COFFEE BEER MOP SAUCE RECIPE
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- Place the salt, brown sugar, paprika, pepper and garlic powder in a bowl and stir to mix. Place the brisket in a roasting pan and generously sprinkle both sides with rub, about 3 tablespoons per side. The excess rub will keep for several months in a jar. You can cook the brisket right away, but it will be better if you let it cure with the rub for several hours, or even a day in the refrigerator.
- Combine the beer, cider, cider vinegar, coffee, oil, Worcestershire sauce and salt in a bowl and whisk to mix.
- Set up your grill for indirect grilling. If using a gas grill, place wood chips in a smoker pouch. Run the grill on high until you see smoke, then reduce the heat to medium-low (300°F). If using a charcoal grill, preheat to medium-low. Just before putting the brisket on, toss 1/2 cup wood chips on each mound of coals.
- Place the brisket on the grate in the center, over the drip pan, away from the heat. If using bacon, drape the slices over the top of the meat.
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