Best Grilled Brisket With Tangy Mop Sauce Recipes

BEEF BRISKET WITH MOP SAUCE

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.

SPICY BBQ BRISKET

Steps:

• Preheat the oven to 300 ̊. Set a rack in a large roasting pan and add enough water to come just below the rack. Place the pan over two burners on the stovetop and bring the water to a simmer over low heat.
• Meanwhile, for the brisket: Combine the brown sugar, chile powder, garlic powder, paprika, salt, mustard powder and cayenne in a small bowl.
• Trim most of the fat from the brisket, leaving about a 1/2-inch-thick layer. Rub the spice mixture all over the brisket. Turn off the heat under the roasting pan. Set the brisket fat-side up on the rack and cover the pan tightly with foil. Place the pan in the oven and bake until the brisket is very tender and the meat can be easily flaked with a fork but is not falling apart, 3 1/2 to 4 hours.
• Meanwhile, for the mop: Combine the apple juice, cider vinegar, brown sugar, vegetable oil, Worcestershire sauce, salt and a few grinds of pepper in a small saucepan. Bring to a boil over medium-high heat and cook until the liquid is reduced to 1 cup, about 7 minutes. Remove from the heat and let cool.
• When the brisket is finished roasting, preheat a grill to medium. Grill the brisket, brushing with the mop and turning occasionally, until the fat is crispy and the brisket is charred in spots, about 20 minutes. Remove from the grill and let rest 10 minutes.
• Thinly slice the brisket against the grain and brush with the remaining mop. Butter the buns, then toast on the grill, about 1 minute. Serve the brisket with the buns, BBQ sauce, coleslaw and pickles.

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.

TANGY TOMATO BRISKET

Steps:

• Preheat the oven to 275 degrees F.
• Place the brisket in an oven-safe pan. Combine the ketchup and soup mix in a bowl, and then stir it around to mix. Pour in 1 cup water and stir to combine. (You can add more water if needed!)
• Pour the sauce all over the brisket, and then flip the brisket over to coat the other side. Now just cover the pan with foil and roast in the oven for 6 to 7 hours.
• Remove the pan from the oven and test the brisket to make sure it's fork-tender. The brisket should fall apart if you look at it! Slice the brisket into thin strips, then return the beef to the sauce and keep it warm until you're ready to serve.

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!