Brisket Essentials Versatile Bbq And Mop Sauce Recipes

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.

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.

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.

Steps:

• Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
• Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.
• In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.
• Pour sauce over meat slices in pan. Cover and bake for 1 more hour.

Steps:

• In a small saucepan, combine the first nine ingredients; cook and stir over medium heat 3-4 minutes or until brown sugar is dissolved. Transfer to a disposable foil pan., In a large skillet, heat oil over medium heat. Brown brisket on both sides. Place in foil pan, turning to coat with sauce. Cover pan tightly with foil., Place pan on grill rack over indirect medium heat. Grill, covered, 2 to 2-1/4 hours or until meat is tender., Remove from heat. Remove brisket from pan; tent with foil and let stand 10 minutes. Meanwhile, skim fat from sauce in pan. Cut brisket diagonally across the grain into thin slices; serve with sauce.