Photo: Millionaire Brisket with Coffee and Beer Mop Sauce Recipe
Ingredients
- 1/4 cup kosher or sea salt
- 1/4 cup firmly packed light brown sugar
- 1/4 cup sweet paprika
- 2 tablespoons pure chili powder
- 2 tablespoons freshly ground black pepper
- 1 tablespoon onion powder
- 1/2 teaspoon dried oregano
- 1 (5 to 6-pound) center-cut piece of brisket
- 6 slices bacon
- Coffee and Beer Mop Sauce, recipe follows
- Jim's Really Easy and Really Good Barbecue Sauce, recipe follows
- 4 to 6 cups hickory or apple wood chips, soaked for 1 hour in water to cover, drained
Directions
Make the rub by placing the salt, brown sugar, paprika, chili powder, pepper, onion powder, and oregano in a small bowl and stir to mix.
If your brisket has a thick layer of fat, trim it to a thickness of 1/4-inch. Place the brisket in a roasting pan and generously sprinkle both sides with the rub, using about 3 tablespoons per side and patting it into the meat with your fingertips. The leftover rub can be stored for several months in a jar. You can cook the brisket right away, but it will taste better if you let it cure in the refrigerator covered for at least 4 to 24 hours.
Set up the grill for indirect grilling and preheat to medium-low. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke then reduce the heat to medium-low. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium-low, then toss 1 cup of the wood chips on the coals.
When ready to cook, place the brisket in the center of the hot grate, fat side up, over the drip pan and away from the heat. Drape the bacon slices over the top of the meat, and then cover the grill. Cook the brisket until very tender, 5 to 6 hours or until the internal temperature reaches about 190 degrees F. Generously mop or baste the meat on both sides with the mop sauce. Wrap the brisket in aluminum foil, and continue cooking until done. If using a charcoal grill, every hour you'll need to add 12 fresh coals and 1/2 cup wood chips to each side.
Transfer the grilled 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 barbecue sauce over the meat or, better yet, serve it on the side.
Mop Sauce:
- 1 cup beer
- 1 cup apple cider
- 1 cup cider vinegar
- 1 cup coffee
- 1 cup beef or chicken stock
- 1/4 cup vegetable oil
- 1/4 cup Worcestershire sauce
- 2 tablespoons hot sauce, (recommended: Tabasco sauce)
- 2 teaspoons kosher or sea salt
- 1 teaspoon freshly ground black pepper
Place all ingredients in a non-reactive bowl and whisk to mix. Taste for seasoning, adding more salt, if necessary.
Jim's Really Easy and Really Good Barbecue Sauce:
- 2 cups your favorite barbecue sauce, (recommended: KC Masterpiece or Bull's Eye)
- 1 to 2 cups your favorite mild or hot salsa
- 1/4 cup cider vinegar, or more to taste
- Kosher or sea salt
- Freshly ground black pepper
Combine the barbecue sauce, salsa, and vinegar in a non-reactive saucepan over medium heat, bring to a simmer, and let cook until thick and flavorful, 5 to 8 minutes. Season with salt and pepper. The sauce can be served hot or at room temperature and may be refrigerated, covered, for up to 48 hours. Bring to room temperature before serving.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 10 reviews
By kariandjoe_2905583
Alexandria, VA
on April 27, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Unbelievable!!! It's so good and not difficult at all. It takes some time and prep but worth every minute!!! Will be making again soon.
By jsaberman
on April 24, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Fantastic recipe, I made it several times in the past year with wonderful results. The mop sauce is great, and the "really easy barbecue sauce" is ingenious. I can't believe how many people have asked for the recipe for the sauce! Leftovers, if any, are even better the next day.
I love having a crisp black char on my brisket, so I don't wrap mine in foil. I smoke it slowly until 190 degrees and then let it sit a good 20 minutes before slicing. The cookbook version of the recipe says nothing about cooking in foil, just to remove from the heat when reaches 190 and let rest under foil.
Be sure to serve along with the best barbecued beans on the planet.
By bobinabq_6799273
Albuquerque, NM
on July 09, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Unless I'm missing it, the recipe doesn't specify a temperature when the brisket is done grilling. It directs that you wrap in foil at 190F and return to the grill. I could be staring right at it, though, and missing it.
"Cook the brisket until very tender, 5 to 6 hours or until the internal temperature reaches about 190 degrees F. Generously mop or baste the meat on both sides with the mop sauce. Wrap the brisket in aluminum foil, and continue cooking until done."
Read all 10 reviews