Best 3 Brisket Essentials Versatile Bbq And Mop Sauce Recipes

**Indulge in the Art of Brisket Cooking with Versatile BBQ and Mop Sauce Recipes**

Brisket, a succulent and flavorful cut of beef, has long been a star of BBQ gatherings and family feasts. Its rich, marbled meat promises a tender and juicy experience when cooked with care and expertise. Whether you prefer a classic BBQ sauce or a tangy mop sauce to complement your brisket, this article offers a diverse collection of recipes to elevate your culinary skills. From the smoky and aromatic BBQ sauce to the zesty and tangy mop sauce, these recipes will guide you in creating mouthwatering brisket dishes that will leave your taste buds craving for more.

**BBQ Sauce Recipe:**

This classic BBQ sauce is a perfect balance of sweet, savory, and smoky flavors. With a blend of ketchup, brown sugar, apple cider vinegar, and a touch of liquid smoke, this sauce will add a rich and complex flavor to your brisket. Brush it on during the cooking process to create a caramelized crust that locks in the juices and imparts a delectable smoky aroma.

**Mop Sauce Recipe:**

For those who prefer a tangy and flavorful twist, the mop sauce recipe is a must-try. Made with a combination of apple cider vinegar, Worcestershire sauce, brown sugar, and a hint of cayenne pepper, this sauce will keep your brisket moist and tender while infusing it with a zesty and slightly spicy kick. Baste your brisket with this sauce throughout the cooking process to ensure a juicy and flavorful result.

**Additional Recipes and Tips:**

In addition to the BBQ and mop sauce recipes, the article also includes a comprehensive guide to cooking brisket to perfection. It covers essential steps such as selecting the right cut of brisket, preparing it for cooking, and choosing the appropriate cooking method. Moreover, it provides valuable tips and techniques for achieving tender and juicy brisket every time. Discover the secrets of creating a perfect smoke ring, managing the cooking temperature, and resting the brisket before slicing.

With these versatile BBQ and mop sauce recipes, along with expert guidance on brisket cooking techniques, you'll be able to create exceptional brisket dishes that will impress your family and friends. So, fire up your grill or smoker and embark on a culinary journey that celebrates the art of brisket cooking.

Check out the recipes below so you can choose the best recipe for yourself!

BEEF BRISKET WITH MOP SAUCE

Beef Brisket with Mop Sauce image

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

Ingredients

1/2 cup water
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup ketchup
1/4 cup dark corn syrup
2 tablespoons canola oil
2 tablespoons prepared mustard
1 fresh beef brisket (3 pounds)

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

Millionaire Brisket with Coffee and Beer Mop Sauce image

Provided by Food Network

Categories main-dish

Time 11h

Yield 8 to 10 servings

Number Of Ingredients 27

Ingredients

1/4 cup kosher or sea salt
1/4 cup firmly packed light brown sugar
1/4 cup sweet paprika
2 tablespoons pure chili powder
2 tablespoons freshly ground black pepper
1 tablespoon onion powder
1/2 teaspoon dried oregano
1 (5 to 6-pound) center-cut piece of brisket
6 slices bacon
Coffee and Beer Mop Sauce, recipe follows
Jim's Really Easy and Really Good Barbecue Sauce, recipe follows
4 to 6 cups hickory or apple wood chips, soaked for 1 hour in water to cover, drained
1 cup beer
1 cup apple cider
1 cup cider vinegar
1 cup coffee
1 cup beef or chicken stock
1/4 cup vegetable oil
1/4 cup Worcestershire sauce
2 tablespoons hot sauce, (recommended: Tabasco sauce)
2 teaspoons kosher or sea salt
1 teaspoon freshly ground black pepper
2 cups your favorite barbecue sauce, (recommended: KC Masterpiece or Bull's Eye)
1 to 2 cups your favorite mild or hot salsa
1/4 cup cider vinegar, or more to taste
Kosher or sea salt
Freshly ground black pepper

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.

SLOW-COOKED BRISKET WITH CAROLINA BBQ SAUCE

Slow-Cooked Brisket with Carolina BBQ Sauce image

South Carolina BBQ sauce has a mustard-vinegar base that adds a big zing to my slow-braised brisket.

Provided by Food Network

Categories main-dish

Time 4h

Yield 4 servings

Number Of Ingredients 22

Ingredients

2 tablespoons olive oil
Miss Brown's House Seasoning, recipe follows
One 2-pound beef brisket, fat cap trimmed, sinew removed
4 medium yellow onions, halved and sliced 1/2 inch thick
2 bay leaves
Kosher salt and freshly ground black pepper
20 ounces pale ale
Sliced white bread, for serving
2 cups apple cider vinegar
1/2 cup packed light brown sugar
1/2 cup spicy brown mustard
1/2 cup whole-grain mustard
1/2 cup yellow mustard
1 red onion, roughly chopped
1 garlic clove, peeled and smashed
3 tablespoons bourbon
1/2 teaspoon cayenne
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

Preheat the oven to 300 degrees F.
For the brisket: Add the olive oil to a large Dutch oven over medium-high heat. Sprinkle the brisket with Miss Brown's House Seasoning. Sear the brisket fat-side down until a deep golden crust forms, 5 to 7 minutes. Flip and sear other side until deep golden brown, another 5 minutes. Remove to a sheet tray.
Add the onions and bay leaves and season with salt and pepper. Stir until coated in fat. Add the beer and bring to a boil. Put the brisket on top of the onions, cover and place in the oven for 3 hours.
For the BBQ sauce: While the brisket cooks, add the vinegar, brown sugar, brown mustard, whole-grain mustard, yellow mustard, onion, garlic, bourbon and cayenne to a medium saucepan over medium-high heat. Bring to a boil and cook until the onion becomes slightly translucent, about 5 minutes. Remove from the heat, add to a blender (or use an immersion blender) and puree until smooth, being careful of hot steam. Pour back into the pan and simmer over medium-low until slightly thickened and reduced by 1/4, about 30 minutes.
At the 3-hour mark, pour 1 cup of the BBQ sauce over the brisket, return to the oven and cook until the sauce has melted into the brisket, 30 minutes more. Use a knife to test the tenderness of the brisket. It should pierce the brisket very smoothly, with no pushback.
Remove the brisket from the pot and slice against the grain. Discard the bay leaves. Serve with sliced white bread and all those slow-braised beer onions. Don't forget about the extra BBQ sauce for dipping. Store any extra sauce in an airtight container in the refrigerator for up to 2 weeks.
Stir together the onion powder, paprika, garlic powder, salt and pepper in a medium bowl. Keep in an airtight container. Makes 5 teaspoons.

Tips:

When choosing a brisket, look for one that is well-marbled with fat and has a nice, even shape.
Season the brisket generously with a dry rub made from your favorite spices and seasonings.
Cook the brisket slowly and low for several hours, until it is tender and juicy.
Baste the brisket with a flavorful barbecue sauce or mop sauce during the last hour of cooking.
Let the brisket rest for at least 30 minutes before slicing and serving.

Conclusion:

Brisket is a delicious and versatile cut of meat that can be cooked in a variety of ways. Whether you are smoking it, braising it, or roasting it, following these tips will ensure that you end up with a tender and juicy brisket that your family and friends will love. So next time you are looking for a special meal to cook, give brisket a try.