From the earliest days of barbecue, the best way to keep smoked meats from drying out was with a mop. A mop is a thin sauce that is applied while smoking. This creates a layering of flavor and helps to prevent the meat from drying out. A good brisket mop should have a bit of acid and oil, like a marinade, and a healthy dose of flavor. With a good brisket mop you might not need a sauce.
A mop is added as you smoke. The more you mop the greater the layers of flavor. It is important to apply thin layers, but not to mop too frequently or the flavor might become overpowering.
This flavorful barbecue mop recipe will keep your brisket full of flavor and add moisture during the smoking process. Remember to get the mop on the meat and don't worry about the fat.
This is your best bet for a great mop for a smoked beef brisket. The mixture of oil, vinegar and beer will keep the meat tender and flavorful while smoking process. Remember to apply the mop every 2 hours.
This is a good, simple basting sauce or mop, for large cuts of meat. If you don't need this much, cut the recipe down by half.
Paul Williams sent me this fantastic mop recipe that works well on beef and pretty much anything else. This mop has no sugar so you don't have to worry about it burning.
This great beefy mop can be used on any cut of beef, whether you are smoking or grilling, but it is especially good on brisket.
This is a great sweet barbecue mop and works particularly well with beef. It's a perfect mop for smoked brisket.
Here is another delicious brisket beer mop for you to try. This mop pulls in the deep, rich flavor of a dark stout beer, which gives it a wonderfully unique flavor.
This versatile sauce can be used on any recipe that calls for a basting sauce or mop.
This recipe is exactly the way Water Jetton wrote it down. I modified the instructions a little because he calls for you to make the "bone stock" yourself and most people ask me what exactly "bone stock" is. If you are a stickler for authenticity, then get a couple of "good stout beef bones," and boil them until you have a good stock. On another note, this recipe makes a gallon of mop, you might want to reduce the recipe so there wont be as much.
This is a rich, flavorful mop that adds a little heat into whatever you are cooking. The vinegar will tenderize the meat, while the achiote paste adds spicy flavor.