Best Texas Brisket W Coffee And Beer Mop Sauce Recipes
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!
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.
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
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