A good Beer mop sauce for a brisket

Discussion in 'Beef' started by smokeitupbbq, Dec 13, 2011.

  1. smokeitupbbq

    smokeitupbbq Newbie

    Going to smoke a Brisket friday, I smoke it for 5 hr then double wrap in tin foil, Pour a beer in it and let it cook for another 3 hr, Then unwrap it and smoke it for another 2. Smoking it for the first 5 hr and the last 2 i would like to use a good beer mop sauce. Any ideas??
  2. sprky

    sprky Master of the Pit OTBS Member

    First off [​IMG]  to SMF. There is a huge wealth of knowledge here, and folks are eager to help any way they can.

    I suggest you take the 5 day e-course on smoking http://www.smoking-meat.com/smoking-basics-ecourse.html

    Even if you are not new to smoking it's a great read.

    I sugest you use the handy dandy search bar that is at the top of the page and do a search for "beer mop". I did a search and here is a link to the results for ya. http://www.smokingmeatforums.com/search.php?search=beer+mop
  3. smokeitupbbq

    smokeitupbbq Newbie

    Good deal, No not new to smoking but i'll look into that course. Never hurts to learn knew things! thanks for the advice.
  4. owlcreeksmoker4

    owlcreeksmoker4 Smoking Fanatic Group Lead

    One of my favorites ive found a while back

    1-Can dark beer (Shiner Bock works great, and don't forget to get some for you too)
    1-Cup cider vinegar
    1/2-Cup light oil (Canola is good)
    1-Small onion, diced
    3-Cloves garlic, minced
    1/2-Cup Worcestershire sauce
    1-Tsp freshly-ground black pepper
    1-Tsp salt
    1-Tbsp Cayenne
    1-Tbsp Mustard Powder
    1-Tsp Cumin
    Juice from 1 Lemon

    1. Mix all ingredients in a pot, and heat over med/low for 30 minutes.
    2. The mop is now ready to use.
    3. Stir well before each use. I keep the mop on low heat while I am smoking so I don't apply it cold.
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I like that recipe Owl!

    Copied it for later use!

    Thanks for sharing it.
  6. roller

    roller Smoking Guru SMF Premier Member

    Yep that recipe is a keeper...thanks !
  7. kydave

    kydave Smoke Blower

    I saved it too - thanks for sharing.
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    It just goes to show you that you can't go wrong when beer is involved.
  9. Do you use smoke the last two hrs or just heat ?.  I assume the last 2 hrs. out of foil is to firm up the bark  Correct ??   I did a packer last week foiled in a pan. Had nice dark bark but the bark was kinda mushy.
  10. smokeitupbbq

    smokeitupbbq Newbie

    That sounds very good! will be using it this weekend. Yeah Mike After pulling my brisket out of the foil after 3 hours in the beer it's good and moist, So i like to throw it back on the heat and smoke for another 2 hours to firm the bark up on the outside and it never fails when you cut into it the inside is so moist it just falls apart!! man i can't wait for friday!
  11. Thanks!  I'm gonna try that on the next one.
  12. owlcreeksmoker4

    owlcreeksmoker4 Smoking Fanatic Group Lead

    let me know how it turns out :grilling_smilie:
  13. ugaboz

    ugaboz Smoking Fanatic

    apple cider vinager,



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