Brisket with Mopping Sauce

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fried gizzards

Fire Starter
Original poster
Mar 2, 2016
38
54
Kelso, Washington
I've finally gotten comfortable enough with smoking brisket to feel like I can try something new. I found this slab on sale at Cash 'n Carry for $2.50/lb so decide it was time to experiment.

I loaded the Traeger with Texas Mesquite pellets from Bear Mountain and fired her up to 225 degrees. While she was warming up I coated this beauty in 2 parts '2 Gringos Chupacabra Seasoning - Brisket Magic', one part black pepper, and one part white pepper.



That's pretty much the norm for my briskets, and from there I would spray it with apple juice every 30-45 minutes. This time around I put together the following mixture:

2 cups apple juice
1/2 cup mustard
1/2 cup Kraft Original BBQ Sauce (I was out of Sweet Baby Rays)
1/4 cup Coffee left over from this morning
1/4 cup Brown Sugar
1/4 cup White Sugar
And a good amount of Siracha

I whisked that magical sauce together to make a thin but flavorful mopping sauce. I slathered the brisket in the mixture every 30 minutes for the first 5 hours of the cook. My hope is that in the hours that remain the mopping sauce will carmelize and form a hardy bark over the brisket.


Here is what it looks like currently:


I'll keep you guys informed and keep the progress pics coming as the cook continues.
 
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Turned out moist and toothpick tender. The flavor was great though next time I'll go with less sugar and more vinegar in my next mop sauce. Plan on chopping the rest of the point and flat to go with eggs for breakfast tomorrow.

I have stopped wrapping my brisket for awhile now, prefering to just smoke it through the stall, but I think I'm a converted 'mopper'. If anyone has suggestions or additions I should try please let me know.
 
Good looking brisket, I have never tried mopping one yet, Could be time for me to try that. Good job. Point
 

Doing another brisket this weekend so I ordered this bad boy off Amazon for $13. It has a plastic mop that you can unscrew and toss in the dishwasher. I'll post pics of tomorrow's cook in this thread as well (unless you guys think I should start a new one, I'm fairly new to the forums and don't know the proper protocol)
 
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