+ Reply to Thread
Page 1 of 2
1 2 LastLast
Results 1 to 10 of 17

Thread: Brisket Mop

  1. #1
    Administrator BBQ Jedi The Big Pig's Avatar
    Join Date
    Nov 2007
    Location
    Overland Park, KS
    Blog Entries
    3
    Thanks
    6
    Thanked 33 Times in 21 Posts

    Default Brisket Mop

    Brisket Mop


    Ingredients:
    • 12 oz can of beer
    • ½ cup apple cider vinegar
    • ½ cup water
    • ½ cup Worcestershire sauce
    • ½ cup olive oil
    • 2 tablespoons of your Finishing Sauce
    • 1 tablespoon B-V the beef upper or other beef broth concentrate
    • 1 tablespoon garlic powder
    • 1 tablespoon onion powder
    • 1 tablespoon brisket rub
    • 1 tablespoon celery seed
    • 2 teaspoons MSG
    • 1 teaspoon cayenne pepper
    Bring all ingredients to a boil and let cool before use.
    Last edited by The Big Pig; 10-01-2008 at 11:09 PM.
    Paul Ostrom
    The Pickled Pig BBQ Team
    www.thepickledpig.com



    CBJ, UDS, WSM, Weber Gasser, Weber One Touch Gold 22" Kettle

    There is room for all Gods creatures, right next to the potato salad and the cole slaw.

  2. #2
    Registered Member BBQ Jedi Finney's Avatar
    Join Date
    Mar 2009
    Location
    Salisbury, NC
    Thanks
    1
    Thanked 8 Times in 8 Posts

    Default

    Mine is almost the exact recipe. Just a couple of differences.

    Finney’s Brisket Juice
    Based on Rick Salmon’s – Rick’s Sinful Marinade… Which was based on the Basic Beer Mop in Smoke and Spice

    12 oz. of beer (good hoppy Ale)(cheap beer is not your friend)
    ½ cup cider vinegar
    ½ cup of water
    ½ cup Worcestershire sauce
    ¼ cup olive oil
    1 tablespoon beef base
    2 tablespoons barbeque sauce
    2 tablespoons onion (very small dice)
    2 large cloves of garlic (minced)
    1 tablespoon seasoned rub.
    1 teaspoon cayenne pepper
    1 teaspoon MSG (Accent)
    ½ - 1 teaspoon celery seed (I cut this WAY BACK from Rick's recipe)

    Mix the ingredients and heat to blend


    add ¼ - 1 cup to the brisket when wrapping in foil.
    Chris

    "Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

    Iron Pig BBQ Competition Cooking Team www.IronPigBBQ.com
    "Reverse Sear" info website http://www.ironpigbbq.com/Reverse-Sear.html

    Superior Smokers SS-One
    Superior Smokers Trailer mounted cooker
    Primo Oval XL and Oval JR
    Weber WSM(s) (x3)
    Weber 22.5" OTC
    Weber 18" Smokey Joe Platinum
    Weber 14" Smokey Joe (Carolina Panthers)

  3. #3
    Registered Member BBQ Sherpa
    Join Date
    Feb 2009
    Location
    kingwood, tx
    Thanks
    0
    Thanked 0 Times in 0 Posts

    Default

    Would this be a good injection also?

  4. #4
    Administrator BBQ Jedi The Big Pig's Avatar
    Join Date
    Nov 2007
    Location
    Overland Park, KS
    Blog Entries
    3
    Thanks
    6
    Thanked 33 Times in 21 Posts

    Default

    Quote Originally Posted by LauraJ View Post
    Would this be a good injection also?
    It may taste good but it will leave injection stains on the meat. You might try leaving out the wooster and BV from the mix if you want to inject.
    Paul Ostrom
    The Pickled Pig BBQ Team
    www.thepickledpig.com



    CBJ, UDS, WSM, Weber Gasser, Weber One Touch Gold 22" Kettle

    There is room for all Gods creatures, right next to the potato salad and the cole slaw.

  5. #5
    Registered Member BBQ Sherpa
    Join Date
    Feb 2009
    Location
    kingwood, tx
    Thanks
    0
    Thanked 0 Times in 0 Posts

    Default

    Quote Originally Posted by The Big Pig View Post
    It may taste good but it will leave injection stains on the meat. You might try leaving out the wooster and BV from the mix if you want to inject.

    Sorry for the dumb question but is it the dark colored liquids that leave the injection marks?

    Im cooking this weekend to practice my brisket for a competition coming up so i wanna try and make it as close as possible for what i will be doing in the competition and i dont want injection marks.

  6. #6
    Administrator BBQ Jedi The Big Pig's Avatar
    Join Date
    Nov 2007
    Location
    Overland Park, KS
    Blog Entries
    3
    Thanks
    6
    Thanked 33 Times in 21 Posts

    Default

    Quote Originally Posted by LauraJ View Post
    Sorry for the dumb question but is it the dark colored liquids that leave the injection marks?
    The pigments in some dark liquids will stain the meat. If it's a light stain, you might be able to mask it with sauce.
    Paul Ostrom
    The Pickled Pig BBQ Team
    www.thepickledpig.com



    CBJ, UDS, WSM, Weber Gasser, Weber One Touch Gold 22" Kettle

    There is room for all Gods creatures, right next to the potato salad and the cole slaw.

  7. #7
    Registered Member BBQ Chef Bbqbrad's Avatar
    Join Date
    Mar 2009
    Location
    Royston, Ga
    Thanks
    0
    Thanked 0 Times in 0 Posts

    Default

    is this amount for one brisket?
    Brad Maffett
    Bbq Conductor
    Royston, Ga
    hotforteacherbbq.com

  8. #8
    Registered Member BBQ Jedi Finney's Avatar
    Join Date
    Mar 2009
    Location
    Salisbury, NC
    Thanks
    1
    Thanked 8 Times in 8 Posts

    Default

    If you actually mop the brisket, it could be. If you are just putting it in the foil then it is plenty for two (maybe three).

    After my Kings Mountain brisket and some extra strong garlic... I'm going to 'sweat' the garlic (and onions) in the pan before adding the rest of the ingredients, or switch to garlic and onion flakes.
    Chris

    "Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

    Iron Pig BBQ Competition Cooking Team www.IronPigBBQ.com
    "Reverse Sear" info website http://www.ironpigbbq.com/Reverse-Sear.html

    Superior Smokers SS-One
    Superior Smokers Trailer mounted cooker
    Primo Oval XL and Oval JR
    Weber WSM(s) (x3)
    Weber 22.5" OTC
    Weber 18" Smokey Joe Platinum
    Weber 14" Smokey Joe (Carolina Panthers)

  9. #9
    Registered Member BBQ Jedi BrooklynQ's Avatar
    Join Date
    Aug 2008
    Blog Entries
    1
    Thanks
    0
    Thanked 1 Time in 1 Post

    Default

    I don't think I'd use anything containing celery seeds as an injection for competition. Imagine biting into a celery seed when you're expecting brisket.
    Real BBQ from New York City
    Member: KCBS, KCBS CBJ 5706
    Member: NEBS
    Organizer: Grillin' On The Bay
    Cookers:
    Original Weber Smokey Mountain, Weber Kettle, Weber Smokey Joe, Charbroil Double Door Smoker, 1960's era Kamado Hibachi Pot, Brinkmann Smoke'n Grill, Bubba Keg, Orion Cooker
    Blogs:
    WhiteTrash BBQ
    Get Your Grill On

  10. #10
    Registered Member Pit Master RobKC's Avatar
    Join Date
    Apr 2009
    Location
    Overland Park KS
    Thanks
    11
    Thanked 1 Time in 1 Post

    Default

    I used a very similar marinade. All the dry ingredients get a run or two through my spice grinder. This eliminates the celery seed issue.
    Border War Smokers - BBQ worth killin' your neighbor for

    stoked Superior SS-2, stoked WSM, Weber OTG

+ Reply to Thread
Page 1 of 2
1 2 LastLast

Tags for this Thread

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts