I use this mop so much it’s named after me. Try my Derrick’s Best Odds Brisket Mop on your next barbecued brisket. I assure you, it will be well worth it!
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 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 not to disrupt the dry rub. I recommend a small BBQ mop brush or a good quality spray bottle for the job.
Ingredients for Derrick’s Best Odd’s Brisket Mop:
- Apple cider vinegar
- Beer, I recommend a lager or ale for the job
- Paprika (not smoked)
- Coarse salt
- Chili powder
- Black pepper
Using a brisket mop:
- First and foremost is to keep your brisket mop warm. You can achieve this by setting your bowl or spray bottle of mop mixture in warm water right before using it. Doing this will help to raise the temperature of the mop. I don’t recommend using a cold mop on brisket. It can cause the meat temps to drop.
- You can use my Derrick’s Best Odds Brisket Mop in one of two ways. First, you can use it as a regular brisket mop. Gently dab the mop mixture onto the brisket during the second half of cook time. Second, you can pour the mop mixture into a kitchen-safe spray bottle and spritz the liquid onto the brisket.
Do I need to use a brisket mop?
No. You don’t need to use a mop, but it can be an important building block of flavor. I don’t always use a mop on my briskets. It is entirely up to the flavor profile I’m trying to achieve. There are no set rules for barbecue. Some folks might lead you to believe that there is only one way. I always tell my readers to do what is right for them. Experiment a little and have fun with it!
Derrick’s Best Odds Brisket Mop
- 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.
Photos by: Sabrina Baksh/derrickriches.com
Confused about Brisket? See my Brisket Buying Guide for more information.