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 when smoking a brisket. I even use it on game meats like venison or buffalo. Use this ultimate brisket “mop-style,” or add it to a kitchen-safe squirt bottle and use it as a BBQ spritz.

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.

Mop Ingredients:

• White vinegar
• Olive oil
• Worcestershire sauce
• Water
• Brown Sugar
• Brisket rub
• Soy sauce
• Garlic

Making and Using a Brisket Mop:

• Combine the brisket mop mixture in a medium bowl. Let it stand for 10 minutes to allow the sugar to dissolve before using.
• 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. Bring up to room temperature 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 2 votes

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Course: Sauces

Cuisine: American BBQ

Servings: 2 Cups

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. Let mixture stand for 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. Bring up to room temperature before using on brisket.

Notes

Images by: Sabrina Baksh

 

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.