Texas Brisket W/ Coffee and Beer Mop Sauce
Ready In: 12 hrs 20 mins
Serves: 8
Ingredients
Brisket
- 1⁄4 cup kosher salt or 1⁄4 cup sea salt
- 1⁄4 cup firmly packed light brown sugar
- 1⁄4 cup sweet paprika
- 2 tablespoons pure chile powder
- 2 tablespoons fresh ground black pepper
- 1 tablespoon onion powder
- 1⁄2 teaspoon dried oregano
- 1 (5 -6 lb) center-cut piece beef brisket
- 6 slices bacon
Mop Sauce
- 1⁄3 cup beer
- 1⁄3 cup apple cider
- 1⁄3 cup cider vinegar
- 1⁄3 cup coffee
- 1⁄3 cup beef stock or 1⁄3 cup chicken stock
- 1 1⁄2 tablespoons vegetable oil
- 1 1⁄2 tablespoons Worcestershire sauce
- 3 teaspoons Tabasco sauce
- 1 teaspoon kosher salt or 1 teaspoon sea salt
- 1⁄2 teaspoon fresh ground black pepper
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.
- 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.
- 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.
- Serve with favorite BBQ sauce.
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