July 11, 2010


Printed from COOKS.COM

Secret Moppin' Sauce:

□   3 (20 ounce) bottles BBQ sauce
□   2 quarts water
□   1/2 cup beef stock base
□   1/2 tbsp. garlic powder
□   1/4 cup Kahlúa
□   2 tbsp. blackstrap molasses
□   2 tbsp. yellow mustard
□   1/2 tbsp. liquid smoke
□   1 tbsp. olive oil
□   1 tsp. coarsely ground black pepper
□   1/2 tsp. crushed red pepper flakes
□   2 sticks (1 cup) butter


□   1 large (8-12 lbs) whole beef brisket
□   1 tbsp. fresh garlic, minced
□   1/2 cup Rib Rub

Rib Rub:

□   1 cup Kosher salt
□   2 tbsp. paprika
□   1 tbsp. garlic powder
□   1 tsp. onion powder
□   1 tbsp. thyme
□   1 tbsp. ground cumin
□   1 tsp. oregano or sweet marjoram
□   1 tbsp. coarsely cracked black pepper

Combine all ingredients for sauce in a stockpot and mix well. Simmer for 20 minutes, stirring occasionally. Cool. Makes 1 gallon of BBQ sauce.To make Rib Rub, combine all ingredients and store in an airtight container. Use enough of the Rib Rub to coat the brisket; save the remainder.
Ask your butcher to remove most of the fat and sinew from a whole brisket (or do this yourself), leaving only 1/4 inch fat to help preserve the juiciness during the cooking process. Separate the brisket into two muscles, the flat and the point.
Hand rub each brisket with minced garlic or garlic powder and Rib Rub (for the Rib Rub, use store-bought or the one given above).
Start the smoking process! Smoke briskets for a minimum of 8 hours, keeping the temperature around 185-200°F.
After 4 hours, start mopping with sauce every hour. After 8 hours, briskets should be almost black. This blend of smoke, rib rub and sauce forms a crunchy exterior called 'bark.'
To ensure brisket turns out tasty and tender, wrap each brisket in a double layer of aluminum foil and pour 2 cups of Moppin' Sauce over brisket. Seal foil tightly and return to grill at 200°F for another 3 hours.
Remove briskets from aluminum foil and allow to rest for 30 minutes. After the brisket has cooled, wrap it in tightly with plastic wrap and refrigerate overnight.
The next day, smoke again over indirect heat at 225 to 235°F for 2 to 3 hours or until internal temperature reaches 160°F.
Let stand for 15 minutes before slicing. Slice just before serving to preserve juiciness.
Makes about 10 to 16 servings.

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