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A good Beer mop sauce for a brisket

post #1 of 13
Thread Starter 

Going to smoke a Brisket friday, I smoke it for 5 hr then double wrap in tin foil, Pour a beer in it and let it cook for another 3 hr, Then unwrap it and smoke it for another 2. Smoking it for the first 5 hr and the last 2 i would like to use a good beer mop sauce. Any ideas??

post #2 of 13

 

First off welcome1.gif to SMF. There is a huge wealth of knowledge here, and folks are eager to help any way they can.

I suggest you take the 5 day e-course on smoking http://www.smoking-meat.com/smoking-basics-ecourse.html

Even if you are not new to smoking it's a great read.

 

I sugest you use the handy dandy search bar that is at the top of the page and do a search for "beer mop". I did a search and here is a link to the results for ya. http://www.smokingmeatforums.com/search.php?search=beer+mop

post #3 of 13
Thread Starter 

Good deal, No not new to smoking but i'll look into that course. Never hurts to learn knew things! thanks for the advice.

post #4 of 13
One of my favorites ive found a while back


1-Can dark beer (Shiner Bock works great, and don't forget to get some for you too)
1-Cup cider vinegar
1/2-Cup light oil (Canola is good)
1-Small onion, diced
3-Cloves garlic, minced
1/2-Cup Worcestershire sauce
1-Tsp freshly-ground black pepper
1-Tsp salt
1-Tbsp Cayenne
1-Tbsp Mustard Powder
1-Tsp Cumin
Juice from 1 Lemon


1. Mix all ingredients in a pot, and heat over med/low for 30 minutes.
2. The mop is now ready to use.
3. Stir well before each use. I keep the mop on low heat while I am smoking so I don't apply it cold.
post #5 of 13

I like that recipe Owl!

 

Copied it for later use!

 

Thanks for sharing it.

post #6 of 13

Yep that recipe is a keeper...thanks !

post #7 of 13

I saved it too - thanks for sharing.

post #8 of 13

icon_cool.gif

It just goes to show you that you can't go wrong when beer is involved.

post #9 of 13

Do you use smoke the last two hrs or just heat ?.  I assume the last 2 hrs. out of foil is to firm up the bark  Correct ??   I did a packer last week foiled in a pan. Had nice dark bark but the bark was kinda mushy.

post #10 of 13
Thread Starter 

That sounds very good! will be using it this weekend. Yeah Mike After pulling my brisket out of the foil after 3 hours in the beer it's good and moist, So i like to throw it back on the heat and smoke for another 2 hours to firm the bark up on the outside and it never fails when you cut into it the inside is so moist it just falls apart!! man i can't wait for friday!

post #11 of 13
Quote:
Originally Posted by SmokeItUpBbq View Post

That sounds very good! will be using it this weekend. Yeah Mike After pulling my brisket out of the foil after 3 hours in the beer it's good and moist, So i like to throw it back on the heat and smoke for another 2 hours to firm the bark up on the outside and it never fails when you cut into it the inside is so moist it just falls apart!! man i can't wait for friday!


Thanks!  I'm gonna try that on the next one.

 

post #12 of 13
let me know how it turns out grilling_smilie.gif
post #13 of 13

apple cider vinager,

beer

coffee

 

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