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Smoked Brisket with Coffee and Beer Mop Sauce




Difficulty:Moderate
Prep Time:10-12 Hours
Cook Time:6 Hours
Serves:8

Nutritional Information

If your meat stalls at 150-160 don’t forget the Texas Crutch method of wrapping in aluminum foil and return it to the grill.

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
  • Coffee and Beer Mop 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

Directions

  • 1. 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.
  • 2. 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.
  • 3. Prepare Egg for smoking at 225ºF using indirect heat.
  • 4. When ready to cook, place the brisket in the center of the hot grate, fat side up, over the drip pan. 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.
  • 5. 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.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828