BEEF BRISKET WITH MOP SAUCE
This tender brisket roasts in a sauce that adds great flavor. When one of our sons lived in the South, I learned that "mop sauce" is traditionally prepared for Texas ranch-style barbecues in batches so large it is brushed on the meat with a mop! You won't need that much brisket sauce for my recipe, but will get the big-time taste. -Darlis Wilfer, West Bend, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 12 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 195 calories, Fat 7g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 196mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 23g protein.
MILLIONAIRE BRISKET WITH COFFEE AND BEER MOP SAUCE
Provided by Food Network
Categories main-dish
Time 11h
Yield 8 to 10 servings
Number Of Ingredients 27
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
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!
BRISKET MOP
Keep your brisket (or other long smoking beef) most and flavored. Mop on once or twice an hour for moisture and flavor addition.
Provided by PJ991092
Categories Low Protein
Time 10m
Yield 1 Bowl, 1 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients in a large bowl.
- use a mop to dabble on beef. Do not rub off dry rub it applied.
- Apply every thirty to sixty minutes to beef.
Nutrition Facts : Calories 897.5, Fat 56.1, SaturatedFat 7.5, Cholesterol 3.6, Sodium 1551.8, Carbohydrate 60.1, Fiber 2.1, Sugar 21.4, Protein 6.6
BRISKET MOP
Make and share this Brisket Mop recipe from Food.com.
Provided by Yankeeprincess
Categories Roast Beef
Time 40m
Yield 6 cups
Number Of Ingredients 10
Steps:
- Mix all ingredients. Bring to a boil. Simmer about 20 minutes. Mop Brisket every 15 minutes while cooking at 190 degrees -- about one hour per pound in smoker.
Nutrition Facts : Calories 118.4, Fat 9.2, SaturatedFat 1.2, Sodium 1146.2, Carbohydrate 4.5, Fiber 0.1, Sugar 1.4, Protein 0.7
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