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.
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- Texas BBQ Sauce. In Texas, BBQ sauce is a sweet and spicy mixture of tomatoes and spices. Somewhat old-fashioned when compared to popular sauces of today.
- Sweet Finishing Sauce for Brisket. If you need a quick and easy barbecue sauce for brisket, this is the one. You probably have the ingredients in your kitchen.
- Central Texas Barbecue Dip. This is a classic central Texas barbecue sauce; it may seem a little strange by modern standards, but this is the way brisket sauces were made in the early days of Texas Barbecue.
- Brisket Barbecue Sauce. Another classic barbecue brisket sauce that is loaded with savory and sweet flavors with just a hint of heat. This sauce combines the old central Texas sauces with more modern mixtures, making it a thick and rich sauce that is perfect poured over a brisket sandwich.
- Kansas City Barbecue Sauce. This variation of the traditional Kansas City BBQ Sauce is a thick sweet sauce with a touch of heat and vinegar to give it a little kick.
- Hickory Barbecue Sauce. Where most of the barbecue sauces that are so good on smoked brisket are thick and heavy on the tomato, this is a thinner sauce with a tart flavor.
- Mumbo Sauce. A Washington, D.C. favorite, mumbo sauce is a tangy ketchup barbecue sauce that's great on everything. It's thinner texture makes it good for marinating or dipping, and it adds tons of flavor to chicken wings, beef, pork, and more.
- Walter Jetton's Barbecue Sauce. Walter Jetton was President Johnson's favorite caterer and pitmaster. Jetton prepared his barbecue, Texas-style of course, for some of the most important people of the 1960's.
- Red Pepper Sauce. This barbecue sauce kicks up the heat. Use this hot and spicy barbecue sauce on brisket only if you are brave enough. Let your guests decide just how brave they are, but you should have a milder sauce ready for those who are not so brave.
- Cajun Barbecue Sauce. Tart and spicy, this brisket sauce has a rich citrus flavor that lifts up the smoke of the meat and makes for an incredible combination of flavors.
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