↞ recipe box start page
Category: Brisket/Cornbeef
Prep Time: Cook Time: Total Time:
1 lb sliced bacon
1 (6 to 8 lb) piece center cut brisket
For the rub:
1/4 cup kosher salt
1/4 cup light brown sugar
1/4 cup sweet paprika
2 tbsp black pepper
1 tbsp garlic powder
For the Coffee Beer Mop Sauce:
1 cup beer
1 cup apple cider
1/2 cup cider vinegar
1/2 cup coffee
1/4 cup vegetable oil
1/4 cup Worcestershire sauce
Salt
4 to 6 cups hickory or apple chips or wood chunks, soaked in water to cover for one hour, then drained and an aluminum foil pan
Make the rub. Place the salt, brown sugar, paprika, pepper and garlic powder in a bowl and stir to mix. Place the brisket in a roasting pan and generously sprinkle both sides with rub, about three tbsp per side. The excess rub will keep for several months in a jar. You can cook the brisket right away, but it will be better if you let it cure with the rub for several hours, or even a day in the refrigerator.
Make the mop sauce. Combine the beer, cider, cider vinegar, coffee, oil, Worcestershire sauce and salt in a bowl and whisk to mix.
Set up your grill for indirect grilling. If using a gas grill, place wood chips in a smoker pouch. Run the grill on high until you see smoke, then reduce the heat to medium-low (300 degrees). If using a charcoal grill, preheat to medium-low. Just before putting the brisket on, toss 1/2 cup wood chips on each mound of coals.
Place the brisket on the grate in the center, over the drip pan, away from the heat. If using bacon, drape the slices over the top of the meat.
Indirect-grill the brisket until tender, 5 to 6 hours. If using a charcoal grill, add 12 fresh coals and 1/2 cup wood chips to each side every hour. (The total cooking time will depend on the size of the brisket and heat of the grill.) Generously baste or mop the meat on both sides with the Coffee Beer Mop Sauce once an hour for the first four hours.
Tightly wrap brisket in foil and continue cooking until very tender, one to two hours more.
Transfer the 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.
view more member recipes
SMOKED BRISKET AND BACON WITH COFFEE BEER MOP SAUCE
view my recipes
print
save
Category: Brisket/Cornbeef
Prep Time: Cook Time: Total Time:
1 lb sliced bacon
1 (6 to 8 lb) piece center cut brisket
For the rub:
1/4 cup kosher salt
1/4 cup light brown sugar
1/4 cup sweet paprika
2 tbsp black pepper
1 tbsp garlic powder
For the Coffee Beer Mop Sauce:
1 cup beer
1 cup apple cider
1/2 cup cider vinegar
1/2 cup coffee
1/4 cup vegetable oil
1/4 cup Worcestershire sauce
Salt
4 to 6 cups hickory or apple chips or wood chunks, soaked in water to cover for one hour, then drained and an aluminum foil pan
Make the rub. Place the salt, brown sugar, paprika, pepper and garlic powder in a bowl and stir to mix. Place the brisket in a roasting pan and generously sprinkle both sides with rub, about three tbsp per side. The excess rub will keep for several months in a jar. You can cook the brisket right away, but it will be better if you let it cure with the rub for several hours, or even a day in the refrigerator.
Make the mop sauce. Combine the beer, cider, cider vinegar, coffee, oil, Worcestershire sauce and salt in a bowl and whisk to mix.
Set up your grill for indirect grilling. If using a gas grill, place wood chips in a smoker pouch. Run the grill on high until you see smoke, then reduce the heat to medium-low (300 degrees). If using a charcoal grill, preheat to medium-low. Just before putting the brisket on, toss 1/2 cup wood chips on each mound of coals.
Place the brisket on the grate in the center, over the drip pan, away from the heat. If using bacon, drape the slices over the top of the meat.
Indirect-grill the brisket until tender, 5 to 6 hours. If using a charcoal grill, add 12 fresh coals and 1/2 cup wood chips to each side every hour. (The total cooking time will depend on the size of the brisket and heat of the grill.) Generously baste or mop the meat on both sides with the Coffee Beer Mop Sauce once an hour for the first four hours.
Tightly wrap brisket in foil and continue cooking until very tender, one to two hours more.
Transfer the 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Smoked Brisket With Coffee Beer Mop Sauce
by sgre52160
1 lb sliced bacon 1 (6- to 8 lb) piece center cut brisket Rub 1/4 cup kosher salt, brown sugar and paprika 2 tbsp black pepper 1 tbsp garlic powder Coffee Beer Mop Sauce 1 cup beer and appl
by sgre52160
1 lb sliced bacon 1 (6- to 8 lb) piece center cut brisket Rub 1/4 cup kosher salt, brown sugar and paprika 2 tbsp black pepper 1 tbsp garlic powder Coffee Beer Mop Sauce 1 cup beer and appl
Texas Smoked Beer Marinated Brisket
by sgre52160
1 (8 lb) boneless beef brisket, untrimmed 1 garlic bulb, peeled 1 tbsp salt and pepper 2 cans dark beer 1 (8 oz) bottle Italian dressing Mesquite chunks 6 bacon slices Cut 1 inch deep slits i
by sgre52160
1 (8 lb) boneless beef brisket, untrimmed 1 garlic bulb, peeled 1 tbsp salt and pepper 2 cans dark beer 1 (8 oz) bottle Italian dressing Mesquite chunks 6 bacon slices Cut 1 inch deep slits i
Beer-batter Cheese Bread With Smoked Gouda And Bacon
by sgre52160
8 oz smoked Gouda, 4 oz shredded and 4 oz cut into 1/4-inch cubes 8 slices bacon, cooked until crisp and crumbled 3 cups flour 3 tbsp sugar 4 tsp baking powder 1 1/2 tsp salt 1/2
by sgre52160
8 oz smoked Gouda, 4 oz shredded and 4 oz cut into 1/4-inch cubes 8 slices bacon, cooked until crisp and crumbled 3 cups flour 3 tbsp sugar 4 tsp baking powder 1 1/2 tsp salt 1/2
* Brisket In Chili Sauce And Beer*
by sgre52160
1 (5- to 7-pound) beef brisket, trimmed 2 1/2 tsp seasoned salt 1 tsp pepper 2 garlic cloves, minced 2 medium-sized red onions, thinly sliced and separated into rings 2 celery ribs, chopped 1
by sgre52160
1 (5- to 7-pound) beef brisket, trimmed 2 1/2 tsp seasoned salt 1 tsp pepper 2 garlic cloves, minced 2 medium-sized red onions, thinly sliced and separated into rings 2 celery ribs, chopped 1
Braised Brisket With Beer & Onion Sauce
by sgre52160
For the tomato sauce: 1 can (28 oz.) whole peeled tomatoes, drained and coarsely chopped 3 garlic cloves, sliced 2 tbsp coarsely chopped fresh basil Kosher salt and freshly ground pepper, to t
by sgre52160
For the tomato sauce: 1 can (28 oz.) whole peeled tomatoes, drained and coarsely chopped 3 garlic cloves, sliced 2 tbsp coarsely chopped fresh basil Kosher salt and freshly ground pepper, to t
view more member recipes
related CDKitchen recipes
Spicy Chipotle Beef Brisket
Corned Beef and Cabbage With Beer
Coffee Glazed Bacon
Basic Brisket
Tender Beef Brisket
Bacon Wrapped Smoked Oysters
Passover Brisket
Beef Brisket With Barbecue Sauce
Beef Brisket in Beer
Brown Sugar and Mustard Glazed Corned Beef