Brisket Essentials Versatile Bbq And Mop Sauce Recipes

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BEEF BRISKET WITH MOP SAUCE



Beef Brisket with Mop Sauce image

This tender brisket roasts in a sauce that adds great flavor. When one of our sons lived in the South, I learned that "mop sauce" is traditionally prepared for Texas ranch-style barbecues in batches so large it is brushed on the meat with a mop! You won't need that much brisket sauce for my recipe, but will get the big-time taste. -Darlis Wilfer, West Bend, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 12 servings.

Number Of Ingredients 8

1/2 cup water
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup ketchup
1/4 cup dark corn syrup
2 tablespoons canola oil
2 tablespoons prepared mustard
1 fresh beef brisket (3 pounds)

Steps:

  • In a large saucepan, combine the first seven ingredients. Bring to a boil, stirring constantly. Reduce heat; simmer for 5 minutes, stirring occasionally. Remove from the heat., Place the brisket in a shallow roasting pan; pour sauce over the top. Cover and bake at 350° for 2 to 2-1/2 hours or until meat is tender. Let stand for 5 minutes. Thinly slice meat across the grain.

Nutrition Facts : Calories 195 calories, Fat 7g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 196mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 23g protein.

BRISKET WITH BBQ SAUCE



Brisket with BBQ Sauce image

After growing up in West Texas for 30 years where barbecue is the best, I found this recipe which is so tender and absolutely delicious. Leftovers, if you have any, make really great sandwiches. You can increase the liquid smoke to 4 tablespoons for really smoky flavor.

Provided by Cathy G.

Categories     100+ Everyday Cooking Recipes

Time 14h10m

Yield 10

Number Of Ingredients 13

4 pounds lean beef brisket
2 tablespoons liquid smoke flavoring
1 tablespoon onion salt
1 tablespoon garlic salt
1 ½ tablespoons brown sugar
1 cup ketchup
3 tablespoons butter
¼ cup water
½ teaspoon celery salt
1 tablespoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
1 ½ teaspoons mustard powder
salt and pepper to taste

Steps:

  • Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
  • Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.
  • In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.
  • Pour sauce over meat slices in pan. Cover and bake for 1 more hour.

Nutrition Facts : Calories 560.1 calories, Carbohydrate 9.3 g, Cholesterol 132.5 mg, Fat 42.3 g, Fiber 0.2 g, Protein 34.1 g, SaturatedFat 16.4 g, Sodium 1612.5 mg, Sugar 7.8 g

GRILLED BRISKET WITH TANGY MOP SAUCE



Grilled Brisket with Tangy Mop Sauce image

Provided by Sandra Lee

Categories     main-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 35

One 3-pound beef brisket, point cut
3 tablespoons reserved spice rub from Barbeque Chicken, recipe follows
1 medium onion, diced
1 tablespoon chopped garlic
One 12-ounce can beer
1/4 cup cider vinegar
2 tablespoons canola oil
2 tablespoons brown sugar
2 teaspoons chopped garlic
1/2 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper
1 teaspoon Worcestershire sauce
2 teaspoons hot sauce
1 tablespoon ketchup
1/4 cup water
1 tablespoon brown sugar
1 1/2 tablespoons paprika
1 tablespoon garlic powder
1 1/2 tablespoons chili powder
1/4 teaspoon cayenne pepper
1 tablespoon salt
2 teaspoons freshly ground black pepper
3 pounds bone-in chicken thighs
1/2 cup barbeque sauce
1 teaspoon freshly chopped garlic
1 tablespoon spicy brown mustard
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
1 tablespoon hot sauce
1 teaspoon chili powder
1 tablespoon Worcestershire sauce
4 yellow squash, sliced lengthwise in 1/2
2 tablespoons canola oil
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper

Steps:

  • Preheat the oven to 300 degrees F.
  • Coat the brisket on all sides with the spice rub. In a roasting pan add the onion, garlic and beer. Arrange the brisket in the roasting pan, loosely cover with foil and put it in the oven for 2 1/2 to 3 hours.
  • Combine all the mop ingredients in a medium pot. Bring to a simmer over medium-low heat and let cook for 5 minutes. Remove from the heat and set aside.
  • Preheat a grill or grill pan over medium-high heat.
  • Remove the brisket from the oven and put it on the grill. Add the liquid from the roasting pan to the mop sauce. Brush the brisket generously with the mop sauce and grill until the brisket develops a nice crust about 5 minutes per side. Make sure to brush the brisket about every 2 minutes with the mop sauce.
  • Transfer the brisket from the grill to a cutting board and let rest 5 minutes before slicing. Cut the meat, against the grain, into 1/4-inch thick slices. Top with a bit of the tangy mop sauce and arrange on a serving platter.
  • In a small bowl add all of the spice rub ingredients. Stir together with a fork until well blended. Reserve 3 tablespoons of the rub for another use. Sprinkle the remaining spice rub over the chicken parts until well coated.
  • Preheat a grill pan over medium-high heat. Add the chicken and cook for 8 to 10 minutes per side. If using an outdoor grill, heat the grill on low. Arrange the chicken on the grill, cover and grill over indirect heat until cooked through about 10 to 15 minutes per side.
  • While the chicken is grilling add all the barbeque sauce ingredients to a small pan and stir well to combine. Bring to a simmer over low heat and let cook for 5 minutes.
  • Brush the chicken with the barbeque sauce. Cook for 3 minutes, flip and brush the other side of the chicken with remaining sauce and cook and additional 3 minutes. Let rest for 5 minutes before serving. Reserve 2 thighs for another use. Arrange the chicken on a serving platter and keep warm.
  • Brush the squash with the canola oil and sprinkle with salt and pepper. Put on the grill and cook for 3 to 4 minutes per side over direct heat. Remove from the grill to a cutting board and cut into 1/2-inch thick slices. Transfer to a serving bowl and serve with the chicken.

AUSTIN, TEXAS STYLE MOP SAUCE



Austin, Texas Style Mop Sauce image

During a barbecue, venison or game should be mopped with a real Texas Style Mop Sauce.

Provided by Food Network

Time 35m

Yield 1 scant gallon

Number Of Ingredients 9

2 cans (12 ounces) beer, no malt liquors or dark beers
6 ounces yellow mustard
8 ounces Worcestershire sauce
12 ounces hickory-flavored barbecue sauce
4 ounces honey
Pinch hot chile flakes
4 ounces wine vinegar
1 white onion chopped
2 lemons, sliced

Steps:

  • Mix all the above ingredients in a pan and cook at medium heat for 30 minutes. This will be the sauce that is mopped on every few minutes during cooking.

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