CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

SMOKED BRISKET WITH COFFEE BEER MOP SAUCE

Shelly's
recipe box

Printview my recipes
this recipe viewed 16 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Brisket/Cornbeef
    Prep Time:       Cook Time:       Total Time:  

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 apple cider
1/2 cup cider vinegar and coffee
1/4 cup vegetable oil and Worcestershire sauce
salt

Zinfandel BBQ Sauce
5 tbsp butter
4 to 6 shallots, minced (enough to make 1 cup)
3 garlic cloves, minced
3 cups Zinfandel
1 1/2 cups ketchup
1/4 cup honey and brown sugar, or to taste
1 tbsp liquid smoke
Salt and freshly ground black pepper

4 to 6 cups hickory or apple chips or wood chunks, soaked in water to cover for 1 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 3 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 4 hours. Tightly wrap brisket in foil and continue cooking until very tender, 1 to 2 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. Spoon the Zinfandel Barbecue Sauce over the meat or serve it on the side. Serves 10 to 12

Zinfandel Barbecue Sauce: Melt the butter in a heavy saucepan. Add the shallots and garlic and cook over moderate heat until just beginning to brown, 3 to 4 minutes, stirring with a wooden spoon.

Add all but 3 tbsp of the wine and boil over high heat until reduced to about 2/3 cup. Reduce the heat and stir in the ketchup, brown sugar, honey, liquid smoke, salt and pepper. Gently simmer the sauce until thick and richly flavored, 10 to 12 minutes, adding the remaining 3 tbsp wine (off the heat) after 6 minutes. Add salt and pepper to taste. Makes about 2 1/2 cups, 8 to 10 servings



Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Smoked Brisket And Bacon With Coffee Beer Mop Sauce
   by sgre52160



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 C




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




* 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




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




Brisket With Beer & Chili Sauce Crockpot
   by marmar3854



CHILI BEER BRISKET OF BEEF 2-1/2 lbs. beef brisket 1/2 cup onions, chopped 1 tsp. salt 1 tsp. black pepper 1/4 tsp. garlic powder 1 jar chili sauce (12 oz.) 1 can beer (12 oz.) garnishes:





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.