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Category: Brisket/Cornbeef
Prep Time: Cook Time: Total Time:
Whole brisket
1 tbsp. fresh minced garlic
1/2 cup favorite rib rub
Moppin' Sauce:
3-20 oz. bottles favorite BBQ sauce
2 water
1 cup beef stock base
1/4 Kahlua
2 tbsp. yellow mustard
2 tbsp. blackstrap molasses
1 tbsp. liquid smoke
1 tsp. toasted sesame seed oil
1 tsp. coarse ground black pepper
1/2 tsp. crushed red pepper flakes
2 butter
Sauce: Combine all ingredients in stockpot and mix well. Simmer for 20 minutes, stirring occasionally. Yield: 1 gallon.
Beef: Ask butcher to remove most of the fat from a whole brisket, leaving only 1/4 inch
to help preserve the juiciness during the cooking process. Have butcher separate brisket into two muscles, the flat and the point. Hand rub each brisket with garlic and Rib Rub.
Start the smoking process! Smoke briskets for a minimum of 8 hours, keeping the
temperature from 180 to 200 degrees. After 4 hours, start mopping with sauce every
hour. After 8 hours, briskets should be almost black. This blend of smoke, rib rub and sauce forms a crunchy exterior called 'bark.' To ensure brisket turns out tasty and tender, wrap each brisket in a double layer of aluminum foil and pour 2 cups of Moppin' Sauce over brisket. Seal foil tightly and return to grill at 200 degrees for 3 hours. Remove briskets from aluminum foil and cool down. Once cool, wrap in plastic wrap and refrigerate overnight.
Next day, re-smoke over indirect heat at 225 to 235 degrees for 2 to 3 hours or until internal temperature reaches 160 degrees. Let stand for 15 minutes before slicing. Slice just before serving to preserve juiciness. Save the burnt ends for
yourself, they're the best part!
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DRUNKEN BRISKET
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Category: Brisket/Cornbeef
Prep Time: Cook Time: Total Time:
Whole brisket
1 tbsp. fresh minced garlic
1/2 cup favorite rib rub
Moppin' Sauce:
3-20 oz. bottles favorite BBQ sauce
2 water
1 cup beef stock base
1/4 Kahlua
2 tbsp. yellow mustard
2 tbsp. blackstrap molasses
1 tbsp. liquid smoke
1 tsp. toasted sesame seed oil
1 tsp. coarse ground black pepper
1/2 tsp. crushed red pepper flakes
2 butter
Sauce: Combine all ingredients in stockpot and mix well. Simmer for 20 minutes, stirring occasionally. Yield: 1 gallon.
Beef: Ask butcher to remove most of the fat from a whole brisket, leaving only 1/4 inch
to help preserve the juiciness during the cooking process. Have butcher separate brisket into two muscles, the flat and the point. Hand rub each brisket with garlic and Rib Rub.
Start the smoking process! Smoke briskets for a minimum of 8 hours, keeping the
temperature from 180 to 200 degrees. After 4 hours, start mopping with sauce every
hour. After 8 hours, briskets should be almost black. This blend of smoke, rib rub and sauce forms a crunchy exterior called 'bark.' To ensure brisket turns out tasty and tender, wrap each brisket in a double layer of aluminum foil and pour 2 cups of Moppin' Sauce over brisket. Seal foil tightly and return to grill at 200 degrees for 3 hours. Remove briskets from aluminum foil and cool down. Once cool, wrap in plastic wrap and refrigerate overnight.
Next day, re-smoke over indirect heat at 225 to 235 degrees for 2 to 3 hours or until internal temperature reaches 160 degrees. Let stand for 15 minutes before slicing. Slice just before serving to preserve juiciness. Save the burnt ends for
yourself, they're the best part!
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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