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 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
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
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
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.
BRISKET MOPPING SAUCE
Number Of Ingredients 10
Steps:
- Combine all ingredients except oil. Add the vegetable oil just before you start basting the brisket. The reason for this is that if you put the oil in at the beginning, it will coat the onions and garlic, trapping some of the flavor. Brush the brisket mopping sauce onto the meat every hour or so after the first four hours of smoking. For a big brisket, make up two recipes of the sauce.
More about "brisket mopping sauce recipes"
THE ULTIMATE BRISKET MOP | DERRICK RICHES
From derrickriches.com
5/5 (3)Servings 2Cuisine American BBQCategory Sauces
- To use, brush or mop on to brisket halfway through cook time. Do so at least three to four times during cooking process. Discard remaining mop after use.
- If making ahead of time, store in an air tight container in the refrigerator for 3-4 days after preparation. Bring up to room temperature before using on brisket.
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