Brisket Mop Sauce
Ingredients:
¾ bottle of Apple Cider (Alcoholic or Non-Alcoholic)
Approx. 3 tbsp. Irish Salted Butter
2 tbsp. Light Brown Sugar
3 tsp. Vanilla Extract
Directions:
Add all ingredients together into a medium-size saucepan. Heat until the butter and brown sugar are melted. Then use to baste beef brisket throughout the smoking process. Enjoy!
I just tried my first beef brisket on our smoker this past weekend for the 4th of July. Many BBQers out there will say not to inject a marinade into the meat or let it sit in a marinade overnight. I thought why not? Brisket has a bad rep in BBQ World for being a tough meat to smoke. You either get it right, and it is nice and moist, or it tastes like shoe leather.
After 8 LOOONG hours of smoking the meat, and letting it rest for 1 hour wrapped in aluminum foil, a towel, and placed in a cooler, it was ready to eat.
Did the marinade work? YES! It helped keep the meat moist, and added great flavor to the brisket. I used a meat injector and injected all of the marinade into the meat. I let it marinate in the refrigerator for 12 hours. I hope you enjoy it as much as we did!
Beef Brisket Marinade / Mop Sauce
Ingredients:
½ c. Water
½ c. Vanilla-flavored Coffee (brewed strongly)
2 tsp. Beef Base
2 tbsp. Light Brown Sugar
¼ tsp. Irish Mustard
¼ tsp. Chili Powder
½ tsp. Garlic Powder
1 tsp. Onion Powder
2 tsp. Soy Sauce
Directions:
Place all ingredients into a saucepan, and heat until sugar has dissolved. Set aside and let it cool down. Once the marinade has cooled completely, inject it into your brisket or beef short ribs. You can also just use the marinade as a nice mop sauce too.
1 c. hot or warm water
2 tsp. curry powder
1 tsp. beef base
1.5 tsp. chicken base
½ c. apple juice
1 whole garlic
Directions:
Puree everything together. Use this sauce when meat is just about to be foiled at 170 degree F. temp.
