Derrick’s Best Odds Brisket Mop
Using a brisket mop is a personal choice. Brisket derives its flavor from building up the bark during the smoking process. Some pitmasters believe that the rub is all that you need, others spray or ‘mop’ on a thin flavored liquid called a brisket mop. Usually, this concoction includes a little oil, a little acid, and some of the flavoring already applied to the meat, like the spice rub. You can get creative and add other ingredients, but make sure the liquid stays thin. Apply it lightly so as to not disrupt the dry rub. I recommend a small bbq mop or a good quality spray bottle for the job.
- 1/3 cup cider vinegar
- 1/3 cup beer I recommend an ale
- 1/4 cup oil
- 2 tablespoons paprika not smoked
- 1 teaspoon coarse salt
- 1 teaspoon black pepper
- 1/2 teaspoon chili powder
- Combine ingredients in a medium bowl. Let stand for 10 minutes, and stir a few times. This will ensure that the salt and other spices have adequately dissolved.
- Transfer mixture to spray bottle, or keep in a bowl if choosing to utilize a mop brush.
- Apply or spritz a thin layer of the mixture onto the brisket every 2 hours until done.