Mopping Sauce

Basting beef brisket regularly with mopping sauce adds flavor and prevents the meat from drying out as it barbecues. Mop the sauce on the brisket every half-hour or so to ensure that you end up with a tasty and tender piece of meat.

Beef brisket is traditionally smoked at low temperatures for extended times. It's not unusual to smoke a brisket for up to eighteen hours for the larger cuts.

A general guideline is that brisket should be smoked at 225 degrees Fahrenheit for about one and one-half hours per pound. So for a twelve pound brisket, that adds up to a long time! And that's the reason a moppin' sauce is so important. When brushed on, the vinegar in the sauce helps flavors absorb deeper into the meat while the oil helps to seal the juices in.



Beef Brisket Mopping Sauce Recipe

Here's a simple mop sauce recipe that can be made quickly. You'll need...

  • 1 bottle or can of your favorite beer
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 3 tablespoons cider vinegar
  • 1 tablespoon Frank's RedHot Sauce
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup vegetable oil

In a saucepan, combine all ingredients and bring to a boil over medium-high heat. Lower the heat and simmer for ten minutes.
The mopping sauce should be sopped on the meat at least every hour as it smokes. If the brisket was seasoned with a dry rub, wait at least two hours into the smoking session before mopping. That way, the brisket dry rub seasonings won't be washed off the brisket before they do their magic.



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