Best Brisket Mop Recipes

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BEEF BRISKET WITH MOP SAUCE



Beef Brisket with Mop Sauce image

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

1/2 cup water
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup ketchup
1/4 cup dark corn syrup
2 tablespoons canola oil
2 tablespoons prepared mustard
1 fresh beef brisket (3 pounds)

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



Millionaire Brisket with Coffee and Beer Mop Sauce image

Provided by Food Network

Categories     main-dish

Time 11h

Yield 8 to 10 servings

Number Of Ingredients 27

1/4 cup kosher or sea salt
1/4 cup firmly packed light brown sugar
1/4 cup sweet paprika
2 tablespoons pure chili powder
2 tablespoons freshly ground black pepper
1 tablespoon onion powder
1/2 teaspoon dried oregano
1 (5 to 6-pound) center-cut piece of brisket
6 slices bacon
Coffee and Beer Mop Sauce, recipe follows
Jim's Really Easy and Really Good Barbecue Sauce, recipe follows
4 to 6 cups hickory or apple wood chips, soaked for 1 hour in water to cover, drained
1 cup beer
1 cup apple cider
1 cup cider vinegar
1 cup coffee
1 cup beef or chicken stock
1/4 cup vegetable oil
1/4 cup Worcestershire sauce
2 tablespoons hot sauce, (recommended: Tabasco sauce)
2 teaspoons kosher or sea salt
1 teaspoon freshly ground black pepper
2 cups your favorite barbecue sauce, (recommended: KC Masterpiece or Bull's Eye)
1 to 2 cups your favorite mild or hot salsa
1/4 cup cider vinegar, or more to taste
Kosher or sea salt
Freshly ground black pepper

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.

BRISKET MOP



Brisket Mop image

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

1 cup apple cider vinegar
1 onion, chopped
4 garlic cloves, minced
1/2 cup chicken stock
1/2 cup Worcestershire sauce
1/4 cup vegetable oil
12 ounces beer

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 ESSENTIALS: VERSATILE BBQ AND MOP SAUCE



Brisket Essentials: Versatile BBQ and Mop Sauce image

I have been using this BBQ sauce on brisket for over 20 years. The original recipe is not mine, but I have modified it over time. No photos on this one, because I had already made it, and did not want to make it again just for a photo op. I did, however, pick a few of my favorite brisket photos... just to whet your appetite....

Provided by Andy Anderson !

Categories     Other Sauces

Time 50m

Number Of Ingredients 23

PLAN/PURCHASE
THE DRY SPICES
2 Tbsp coconut sugar
1 - 2 Tbsp ancho chili powder
2 tsp ground paprika, sweet or hot, or smoky, your choice (i prefer smoky)
1 tsp white pepper, freshly ground
1 tsp cumin powder
1 tsp dry mustard, i prefer coleman's
THE WET INGREDIENTS
1 Tbsp sweet butter, unsalted
1 Tbsp grapeseed oil, or other non-flavored variety
1/2 medium yellow onion, finely chopped
1/2 c green or red bell pepper, chopped
3 clove garlic, minced
1 c beef stock, not broth
1 c beer, your choice
2 Tbsp apple-cider vinegar
2 Tbsp worcestershire sauce
1 Tbsp balsamic vinegar
1 Tbsp tomato paste
2 tsp hot sauce, i prefer frank's
OPTIONAL ITEMS
1 - 2 Tbsp vodka, plain variety

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.

BEEF BRISKET WITH MOP SAUCE



Beef Brisket With Mop Sauce image

The recipe comes from Taste of Home. The mop sauce calls for corn syrup; however, you can use sorghum or a light molases for a healthier version.

Provided by PaulaG

Categories     Roast Beef

Time 2h45m

Yield 10-12 serving(s)

Number Of Ingredients 8

1/2 cup water
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup ketchup
1/4 cup corn syrup
2 tablespoons vegetable oil
2 tablespoons prepared mustard
1 (3 lb) beef brisket

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.

Nutrition Facts : Calories 484.1, Fat 39, SaturatedFat 14.9, Cholesterol 99.3, Sodium 255.6, Carbohydrate 9, Fiber 0.1, Sugar 4.2, Protein 23.3

TEXAS BRISKET W/ COFFEE AND BEER MOP SAUCE



Texas Brisket W/ Coffee and Beer Mop Sauce image

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

1/4 cup kosher salt or 1/4 cup sea salt
1/4 cup firmly packed light brown sugar
1/4 cup sweet paprika
2 tablespoons pure chile powder
2 tablespoons fresh ground black pepper
1 tablespoon onion powder
1/2 teaspoon dried oregano
1 (5 -6 lb) center-cut piece beef brisket
6 slices bacon
1/3 cup beer
1/3 cup apple cider
1/3 cup cider vinegar
1/3 cup coffee
1/3 cup beef stock or 1/3 cup chicken stock
1 1/2 tablespoons vegetable oil
1 1/2 tablespoons Worcestershire sauce
3 teaspoons Tabasco sauce
1 teaspoon kosher salt or 1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper

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

GRILLED BRISKET WITH TANGY MOP SAUCE



Grilled Brisket with Tangy Mop Sauce image

Provided by Sandra Lee

Categories     main-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 35

One 3-pound beef brisket, point cut
3 tablespoons reserved spice rub from Barbeque Chicken, recipe follows
1 medium onion, diced
1 tablespoon chopped garlic
One 12-ounce can beer
1/4 cup cider vinegar
2 tablespoons canola oil
2 tablespoons brown sugar
2 teaspoons chopped garlic
1/2 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper
1 teaspoon Worcestershire sauce
2 teaspoons hot sauce
1 tablespoon ketchup
1/4 cup water
1 tablespoon brown sugar
1 1/2 tablespoons paprika
1 tablespoon garlic powder
1 1/2 tablespoons chili powder
1/4 teaspoon cayenne pepper
1 tablespoon salt
2 teaspoons freshly ground black pepper
3 pounds bone-in chicken thighs
1/2 cup barbeque sauce
1 teaspoon freshly chopped garlic
1 tablespoon spicy brown mustard
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
1 tablespoon hot sauce
1 teaspoon chili powder
1 tablespoon Worcestershire sauce
4 yellow squash, sliced lengthwise in 1/2
2 tablespoons canola oil
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper

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.

BRISKET MOP



Brisket Mop image

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

1 cup beer
1 cup apple cider
1 cup cider vinegar
1 cup coffee
1 cup beef stock or 1 cup chicken stock
1/4 cup vegetable oil
1/4 cup Worcestershire sauce
2 tablespoons hot sauce (recommended ( Tabasco sauce)
2 teaspoons salt
1 teaspoon fresh ground black pepper

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

BEEF BRISKET WITH MOP SAUCE RECIPE



Beef Brisket with Mop Sauce Recipe image

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 for my recipe, but will get the big-time taste. -Darlis Wilfer, West Bend, Wisconsin

Provided by @MakeItYours

Number Of Ingredients 8

1/2 cup water
1/4 cup cider vinegar
1/4 cup shire sauce
1/4 cup ketchup
1/4 cup darkncorn syrup
2 tbsp canola oil
2 tbsp mustard
3 lb beef brisket

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.
  • Yield: 10-12 servings.
  • Editor's Note: This is a fresh beef brisket, not corned beef

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