Best Texas Style Smoked Brisket With Moppin Sauce Recipes

AUSTIN, TEXAS STYLE MOP SAUCE

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.

TEXAS-STYLE SMOKED BRISKET

Steps:

• Set the brisket on a large sheet of plastic wrap.
• In a medium bowl combine the dark brown sugar, chili power, paprika, salt, garlic powder, onion powder, black pepper, cayenne, dry mustard, and cumin thoroughly.
• Rub the mixture onto the brisket and wrap tightly in the plastic wrap.
• Place on a baking sheet and let marinate refrigerated at least 6 hours or overnight.
• Remove the meat from the refrigerator and let come to room temperature.
• Soak mesquite wood chips in a large bowl of water for 1 to 2 hours.
• Remove, drain and set aside.
• Prepare a smoker with charcoal and the wood chips according to the manufacturer's instructions to 180 to 200 degrees F.
• Place the water pan in the smoker and add water to the fill line, about 2/3 full.
• Place the unwrapped brisket on the lower rack off the direct heat, close the lid, and cook, regularly stoking the fire and adding additional chips, until an instant-read thermometer registers an internal temperature of 140 to 145 degrees F, about 4 to 5 hours.
• Remove the meat from the grill and let rest for 20 minutes before carving the meat against the grain.
• (Alternately, prepare a stove-top smoker according to the manufacturer's instructions. Place the unwrapped brisket on the rack over low heat. Close the lid and smoke for 1 hour. Preheat the oven to 275 degrees F. Remove the meat from the smoker and wrap in) BBQ Sauce: In a large pot, heat the oil over medium-high heat.
• Add the onions and cook, stirring, for 4 minutes.
• Add the garlic and cook, stirring, for 1 minute.
• Add the ketchup, brown sugar, cane syrup, vinegar, mustard, Worcestershire, hot sauce, Essence, and red pepper flakes and bring to a boil.
• Lower the heat and simmer, stirring occasionally, until thickened and the flavors marry, 15 to 20 minutes.
• Remove from the heat and let cool slightly before serving.
• Essence: Combine all ingredients thoroughly and store in an airtight jar or container.

TEXAS STYLE SMOKED BRISKET WITH MOPPIN' SAUCE

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!