Brisket mop or not

coldwindcoach · Joined: 16 Jan 2007 Posts: 10

Planning to cooking a 8 pound brisket these week (because school is out). My question is how many of you mop your brisket, And if you yes do you have any good recipes. The last 2 that I did I sprayed with Apple juice, but the flavor was to sweet for me.

Alien BBQ · Posted: May 23 2007 Post subject:

How much sugar did you have in your rub?
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Diamond D'z · Posted: May 23 2007 Post subject:

Personally, I prefer a salt/garlic/onion/pepper white, black and red/celery seed dry rub only and when you yank it from the smoker, put it in a heated cooler, wrap in aluminum foil and cover with a towel. Let that puppy rest for at least 2 hrs and you will have a BEEFY, TENDER brisket. Slice thin... Then add whatever sauce you prefer. Laughing

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Doc1680 · Posted: May 23 2007 Post subject:

I wouldn't recommend apple juice for brisket. To sweet. I don't do brisket often (I'm a pork kinda guy), but I use some beef stock -no salt added. You can kick it up by adding some of your favorite herbs and spices.
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mr bbq · Newbie Joined: 17 Apr 2007 Posts: 96

If you use a lot of sugar in your rub then just apple juice will make it too sweet. Find something to cut it. Try the 50/50 apple juice and JD, I really like that. Or do the apple cider vinegar and a little beer, throw maybe some finely chopped garlic and some pepper..that will add a nice twang with the sweet. Of course it's all up to you, you could just do beer. 1 sip for the meat, 2 for you, 1 sip for the meat 3 for you...sounds bought right.

Big Mike · Posted: May 24 2007 Post subject:

I just use my rub, I don't mop.
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DaHorns · Posted: May 24 2007 Post subject:

No mop for me either. In the pit with rub only until it reaches 170* then I wrap it in foil until it reaches 197-200* then put it in a cooler and let it rest for 1-2 hours, pull it out and slice away.......YUMMMMM!!!
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big_jake · Posted: May 24 2007 Post subject: yup

i start to mop after the rub starts to "seal in" (after about 3 hours,and i do it once an hour,until i use the "texas crutch")

i use something like:
beef stock
beer
and some rub

thats about it.
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