That is a juicy piece of meat
The mop sauce really kicked this brisket up a notch. Do not buy a packaged or pre-brined piece of beef. If you do, save it for corned beef and go back to the butchers to buy a fresh one.
A lot of pit masters like to finish their brisket wrapped in foil for the last hour of cooking. This helps keep the meat moist while cooking it past rare.
Luckily I don’t believe in anything more than medium rare and skip that step completely. So should you.
For instructions on smoking go here. It helps to keep the fire low for this type of meat to really slow cook the brisket. Try for at least 6 hours cooking time.
Smoked Brisket with Espresso Bourbon Mop Sauce
- 8-10 lb brisket
Rub
- 4 tbsp salt
- 2 tbsp cracked black pepper
- 1 tsp Old Bay seasoning
- 1 tsp mace
- 1 tbsp dried oregano
- 1 tsp ground ginger
- 1tsp cayenne pepper
Mop Sauce
- 1 cup espresso
- 1 cup bourbon
- 1/2 cup water
- 1/2 cup cider vinegar
- 1 jalapeno quartered
- 1/4 small onion diced medium
- 4 shakes Worcestershire sauce
- 2 shakes Tapitio
Mix all rub ingredients together and cover all sides of brisket. Set in refrigerator overnight. One hour before smoking, set brisket out to reach room temperature. In a sauce pan, heat two tablespoons oil and fry onion and jalapeno until they begin to brown. Add all other ingredients and bring to a boil. Turn heat down and simmer 10 minutes. Get a fire going in the smoker and smoke brisket, basting every half hour with mop sauce until it reaches an internal temperature of 140 degrees. Let rest for 30 minutes and then slice against the grain.
My mouth is watering at this beautiful piece of meat. Although I don’t forsee myself doing any smoking in the near future, I can definitely appreciate the amount of time and effort involved to get a fine result like this.
Super brisket!
OOOhhh, Brisket…how I miss you…
Think the rub and mop would work on a pork shoulder?
Yep, but I have some pork recipes too.
That looks delicious
This would have fit right in with my coffee themed birthday dinner last month. It looks delicious.
This looks incredible, Greg! I’ve never seen a brisket that round. I need to find one.
I’d certainly mop up this sauce. Great stuff!
Made one of these this summer after I got back from Austin. Thought I cooked it to a higher temperature but boy was it good.
Haven’t had good brisket since I left Texas . . . big fan of smoked meat —
No fair! Taunting me with brisket while I’m on a vegan cleanse is playing dirty. Looking away now…though still drooling.
Now that’s one gorgeous piece of meat…love brisket. The sauce sounds incredible. Bourbon? Yes please.
That is a perfect looking brisket. How I want to reach into the photo and grab a little piece of it to taste!
Perfect timing with this one! Mike’s smoking a brisket next week.
I wish I had this for our dinner tonight!
I really need to invest in a smoker! This brisket looks amazing!
You never fail to make me hungry, those meat dishes of yours are fantastic
This brisket is making my mouth water… I LOVE IT! Which is why I’m featuring this on my blog for tomorrow’s post. Congrats my friend
Aww, thanks!
Bourbon + Espresso = Perfection. I don’t have a smoker, but think the mop would be terrific on a grilled bison steak. Can’t wait to try it.
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Love that touch of Old Bay in the rub, but I can’t say that I’ve ever seen a brisket shaped like the one in your image. Am I missing something?
Oh who knows. I figured the former butcher might correct me, but you Jed? Breaks my heart. Ha, seriously, got it at a close out and I bet I remembered the label wrong or it was labeled wrong. Good store, just couldn’t compete with the chains.
That brisket looks great!
Nice smoke ring. Need to get a smoker again. I’m a big fan of ground coffee in my spice rubs. Adds a “I can’t put my finger on what makes this so good” element.