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Moist Brisket Beer Mop Sauce

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Beer Mop Sauce Recipe

Want a beef brisket that is so moist and tender that it falls apart with just a fork?

If that’s what you are looking for, then make sure you use a Mop Sauce that is made for beef and can be used with almost any rub but is flavorful enough to add a lot of robust flavor to your brisket and burnt ends.

Mop Sauces are made to add moisture to your meat when smoking for multiple hours.  WIthout a good Mop Sauce made for long duration smoking, you could end up with a beef brisket that falls apart but is dry as dirt.

That’s where this one of a kind Beer Mop Sauce comes in.

Don’t forget, you can use this Mop Sauce with multiple dry rub beef brisket smoking recipes like these:

Cajun Beef Brisket Recipe

Texas Style Beef Brisket Recipe

Coffee-Rubbed Beef Brisket Recipe

Competition Level Smoked Beef Brisket

Moist Brisket Beer Mop Sauce

3 Cups

Moist Brisket Beer Mop Sauce

Ingredients

  • 1 12-ounce beer
  • 1/2 cup/120 mL cider vinegar
  • 1/3 cup/80 mL water
  • 1/3 cup/80 mL light oil (canola is good)
  • 1 small onion (diced)
  • 3 cloves garlic (minced)
  • 1 tablespoon/15 mL Worcestershire sauce
  • 1 teaspoon/5 mL pepper
  • 1 teaspoon/5 mL salt
  • 1 teaspoon/5 mL cayenne

Instructions

  1. Mix all ingredients together in a sauce pan over low heat. Cook until thoroughly dissolved. Remove from heat and let cool for 10-15 minutes.
  2. Mop over brisket ever hour until Brisket is cooked. Brisket will take 1 to 1 1/4 hours per pound in a smoker at about 225 degrees F/110 degrees C.
  3. If making ahead of time, cool sauce completely and store in an air tight container for up to 5 days after preparation.
  4. Reheat in microwave for 1 minute to warm it slightly. Use as directed above.

Don’t forget to let us know how your next beef brisket turns out when you use this recipe.

Good luck and Enjoy!

The Best BBQ In America Survey

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Once you complete the Survey, don’t forget to browse the incredible Grilling and Smoking Meats Recipes and How to Guides here on Grilled.net!

Coffee-Rubbed Competition Level Smoked Beef Brisket

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Dark Bark Coffee Rubbed Beef Brisket

Want Competition Level Brisket?

If you are on the lookout for incredible and flavorful smoked beef brisket, then this recipe is what you are looking for.

The key to an awesome smoked brisket is the crust and this coffee based rub recipe will not only give you an awesome dark-barked crust, it will give you an incredibly spicy, yet robust flavor you have never experienced with brisket before.

It is flat out awesome!

*We know some die-hard meat smokers out there don’t like to use meat injectors on their briskets.  After tasting this, we can tell you that you won’t regret it.  Don’t knock it till you try it!

Coffee-Rubbed Competition Level Smoked Beef Brisket

8-12 Servings

Coffee-Rubbed Competition Level Smoked Beef Brisket

Ingredients

  • 1 CUP KOSHER SALT
  • 3/4 CUP BLACK PEPPER (18 MESH)
  • COFFEE RUB (Recommend High Octane Rub)
  • 12-16 LB WHOLE PACKER BRISKET
    INJECTION: (Recommend this Injector: Ofargo Injector)
  • 3 CUPS WATER
  • 1/4 CUP BUTCHERS BEEF INJECTION
  • 1 TSP WHITE PEPPER
  • 1 TSP ONION POWDER
  • 1 TSP GARLIC POWDER
  • 1 TBSP BEEF BULLION

Instructions

  1. When ready to cook, get your smoker temperature to 225 degrees F and preheat, lid closed, for 10 to 15 minutes. *Recommend using PECAN Hardwood for the smoke.
  2. Trim all the fat off the top of the brisket and leave 1/4 inch of fat across the bottom.
  3. Mix all the ingredients for the injection. Inject the brisket in a 1-inch checkerboard pattern across the top of the brisket using an injector.
  4. Season the brisket with the salt and pepper and a layer of the Coffee Rub.
  5. Place brisket on the smoker and leave alone for 4 hours. After 4 hours, check the internal temperature of the brisket, it should be at 160 degrees F. If not yet to temperature, check again in 30 minutes.
  6. When the temperature reaches 160 degrees F, wrap the brisket in a double layer of heavy duty aluminum foil. Pour 2 cups beef broth in the foil packet with brisket and place back on the smoker.
  7. Increase the smoker temperature to 250 degrees F and cook for another 4 hours. Check the internal temperature; desired temperature is 204 degrees F. If the brisket is not up to temperature, check back every 30 minutes until it reaches 204 degrees F. The entire cook time should be between 8-10 hours depending on the size of the brisket.
  8. When brisket reaches an internal temperature of 204 degrees F, pull it off the smoker and wrap it in a towel. Set it on the counter for 1 hour before slicing.

Make this and let us know if this isn’t one of the best beef brisket recipes you have ever made!

Enjoy!

Get an incredible beef brisket when you use this coffee rub and meat injector recipe for an awesome smoked beef brisket with a dark bark and incredible flavor.

Cheesy Twice Smoked Baked Potatoes

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Smoked Twice Baked Potatoes

Looking for the ultimate in smoke infused baked potatoes with incredible bacon flavor and melted cheddar cheese?

Look no further.

This recipe will give you the best of both worlds.  An incredible appetizer you can use for parties or picnics or a great meal unto itself packed with punch and tons of flavor.

Love to smoke meats?  Try your smoking wares using this incredible Smoke Potatoe recipe and find out what you’ve been missing.

Cheesy Twice Smoked Baked Potatoes

4 Servings

Cheesy Twice Smoked Baked Potatoes

Ingredients

  • 4 large baking potatoes (12 to 14 ounces each)
  • 1 1/2 tablespoons bacon fat or butter, melted, or extra virgin olive oil
  • Coarse salt (sea or kosher) and freshly ground black pepper
  • 4 strips bacon cut crosswise into 1/4-inch slivers
  • 6 tablespoons (3/4 stick) cold unsalted butter, thinly sliced
  • 2 scallions, trimmed and finely chopped (about 4 tablespoons)
  • 2 cups fine grated smoked or regular white cheddar cheese (about 8 ounces)
  • 1/2 cup sour cream
  • Smoked or regular Paprika (for sprinkling)

Instructions

  1. Set up your smoker following the manufacturer’s instructions and preheat to 400°F. Add enough wood for 1 hour of smoking as specified by the manufacturer. If your smoker only heats to 270 degrees or so, smoke for 2-3 hours as required (with your re-smoking time increased to 40-60 minutes).
  2. Clean the potatoes on all sides with a vegetable brush. Rinse well under cold running water and blot dry with paper towels. Prick each potato several times with a fork (this keeps the spud from exploding and facilitates the smoke absorption). Brush or rub the potato on all sides with the bacon fat and season generously with salt and pepper.
  3. Place the potatoes on the smoker rack. Smoke until the skins are crisp and the potatoes are tender in the center (they’ll be easy to pierce with a slender metal skewer), about 1 hour.
  4. While the potatoes are smoking, place the bacon in a cold skillet and fry over medium heat until browned and crisp, 3 to 4 minutes. Drain off the bacon fat (save the fat for future potatoes).
  5. Move the potatoes to a cutting board and let cool slightly. Cut each potato in half lengthwise. Using a spoon, scrape out most of the potato flesh, leaving a 1/4-inch-thick shell. (It’s easier to scoop the potatoes when warm.) Cut the potato flesh into 1/2-inch dice and place in a bowl.
  6. Add the bacon, 4 tablespoons of the butter, the scallions, and cheese to the potato flesh and gently stir to mix. Stir in the sour cream and salt and pepper to taste; the mixture should be highly seasoned. Stir as little and as gently as possible so as to leave some texture to the potatoes.
  7. Spoon the potato mixture back into the potato shells, mounding it in the center. Top each potato half with a thin slice of the remaining butter and sprinkle with paprika. The potatoes can be prepared up to 24 hours ahead to this stage, covered, and refrigerated.
  8. Just before serving, preheat your smoker to 400°F. Add enough wood for 30 minutes of smoking. Place the potatoes in a shallow aluminum foil pan and re-smoke them until browned and bubbling, 15 to 20 minutes. (Or you can heat them in a 400°F oven.)
Cheesy Twice Smoked Baked Potatoes with bacon and cheddar cheese with scallions.

Sweet and Tangy Coca-Cola Baby Back Ribs

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Coca-Cola Baby Back Ribs

These Ribs will knock your socks off!

If you want the ultimate in Sweet and Tangy, this Baby Back Rib recipe is going to become one of your staples.

You are going to want to make this recipe over and over again.  Its that good.

Plus, the recipe is simple and doesn’t take a rocket science degree to make.

Just don’t forget the bottle of Coke!

Let’s get started!

Sweet and Tangy Coca-Cola Baby Back Ribs

Sweet and Tangy Coca-Cola Baby Back Ribs

Ingredients

    FOR THE RIBS
  • 1 (1.5 liter) bottle of Coca-Cola (not diet!)
  • 1 large onion, quartered
  • 6 cloves garlic, peeled and smashed
  • 2 bay leaves
  • 1 tablespoon whole black peppercorns
  • 2 racks baby back ribs (about 4 pounds)
    FOR THE SAUCE
  • 2/3 stick unsalted butter
  • 1 small white onion, diced
  • 2 cloves of garlic, minced
  • 1 cup ketchup
  • 1½ tablespoons yellow mustard
  • ¼ cup dark brown sugar
  • 1 teaspoon Worcestershire sauce
  • 1 (12 ounce) can Coca-Cola (not diet!)
  • Kosher salt & freshly ground black pepper, to taste

Instructions

  1. In a large pot, add the (1.5 liter) bottle of Coca-Cola, onion, garlic, bay leaves and peppercorns. Add the ribs and, if necessary a bit of water just to ensure the ribs are submerged completely.
  2. Bring to a boil and reduce heat to a simmer, turning the ribs occasionally, until the meat pulls away from the bone, about 1 hour.
  3. Meanwhile, to make the sauce, combine the butter, onion, garlic, ketchup, mustard, brown sugar, Worcestershire sauce, and (12 ounces) Coca-Cola in large heavy sauce pan.
  4. Bring to a boil and reduce heat. Simmer for about 25 minutes stirring often until sauce is thickened and reduced. Season to taste with salt and pepper and let cool slightly.
  5. Using a blender, puree the sauce.
  6. Preheat the grill to high.
  7. Remove the ribs from the pot, pat dry, season with salt and pepper and brush liberally with the sauce.
  8. Grill, turning often, until charred on the outside, about 8 minutes. Loosely tent the ribs with foil and let rest for 5 minutes before cutting into individual ribs.
  9. Serve extra sauce on the side for dipping.

Notes

Sauce can be made up to 5 days ahead and stored in the refrigerator in an air-tight container.

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