The Ultimate Brisket Mop

Need an easy-to-use BBQ mop for smoked brisket? Well, I’ve got you covered with the ultimate brisket mop!

This concoction has been one of my favorite go-to’s for smoking a brisket. I even use it on game meats like venison or wild boar. Use this ultimate brisket “mop-style,” or add it to a kitchen-safe squirt bottle and use it as a BBQ spritz.

Why use a brisket mop?

Mopping the brisket adds moisture to the surface of the meat, but most importantly, it adds flavor. This process takes place during the second half of the smoking time when the bark has already formed. A good mop should be thin and runny, not thick like barbecue sauce. Also, using a warm mop mixture is the way to go. A cold mop will slow down the cooking process by dropping them temperature of the meat. Heat the mop to 140 degrees F/60 degrees C.

Gently mop on the mixture a few times, and allow it to form a crusted surface on the meat. Avoid brushing vigorously. You can also spritz the mixture onto the brisket rather than mop it on. Stop mopping during the last hour of the cooking time to form a nice crust.

Mop ingredients:

• White vinegar (sub with apple cider vinegar)
• Olive oil (or avocado oil)
• Worcestershire sauce
• Water
• Brown Sugar (dark brown recommended)
• Brisket rub
• Soy sauce (or Tamari)
• Garlic

Making and Using a Brisket Mop:

• Combine the brisket mop mixture in a medium microwave safe bowl. Heat n the microwave for 1 1/2 minutes. Let mixture stand for 5-10 minutes to allow the sugar to dissolve and the mixture cool to a bit. Stir once more and use immediately.
• To use: Mop (or spritz) on smoked brisket during the second half of cooking time. Do so at least three to four times during the cooking process. Discard remaining mop after use.
• If making the ultimate brisket mop ahead of time, store in an airtight container in the refrigerator for 3-4 days after preparation. Reheat before using.

The Ultimate Brisket Mop

Probably the best all around mop for all large cuts of beef, but it is especially suited for brisket. Give this ultimate brisket mop a try to keep your next brisket moist and flavorful.

5 from 4 votes

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Course: Sauces

Cuisine: American BBQ

Keyword: brisket mop

Prep Time: 10 minutes minutes

Cook Time: 2 minutes minutes

Total Time: 12 minutes minutes

Servings: 2 Cups

Calories: 1119kcal

Ingredients

• 1 cup white vinegar
• 1/3 cup water
• 1/4 cup Worcestershire sauce
• 1 /4 cup olive oil
• 1/4 cup brown sugar
• 2 tablespoons rub used on brisket
• 1 tablespoon soy sauce
• 2-3 cloves garlic, minced

Instructions

• Combine mixture in a medium bowl. Heat in the microwave for 1 1/2 minutes, and stir through. Let mixture stand for 5-10 minutes before using.
• To use, brush or mop on to brisket halfway through cook time. Do so at least three to four times during cooking process. Discard remaining mop after use.
• If making ahead of time, store in an airtight container in the refrigerator for 3-4 days after preparation. Reheat before using on brisket.

Notes

All About Mopping:

Mopping the brisket adds moisture to the surface of the meat, but most importantly, it adds flavor. This process takes place during the second half of the smoking time when the bark has already formed. A good mop should be thin and runny, not thick like barbecue sauce. I also recommend using a warm mop mixture. A cold mop will slow down the cooking process. Heat the mop to 140 degrees F/60 degrees C. Brisket mops should neither cool nor heat the meat.
Gently mop on the mixture a few times, and allow it to form a crusted surface on the meat. Avoid brushing vigorously. You can also spritz the mixture onto the brisket rather than mop it on. Stop mopping during the last hour of the cooking time to form a nice crust.

 

Nutrition

Calories: 1119kcal | Carbohydrates: 35g | Protein: 1g | Fat: 108g | Saturated Fat: 15g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 79g | Sodium: 7941mg | Potassium: 348mg | Fiber: 0.1g | Sugar: 30g | Vitamin A: 27IU | Vitamin C: 5mg | Calcium: 81mg | Iron: 3mg