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Smoked Brisket with Moonshine Mop  

Recipe Box  Rate/Review  Meal Plan
Submitted by adam

You need a smoker for this. Totally worth the wait!

Cal: 732 Fat: 51g Carbs: 18g Protein: 42g Fiber: 1g
More Nutrition...


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Original recipe serves 10

Ingredients (serves 9447840)

½ 2x 3x Reset

  • 4723920 pounds beef brisket
  • 944784 tablespoons cumin
  • 944784 tablespoons chili powder
  • 944784 tablespoons kosher salt
  • 944784 tablespoons black pepper ; freshly ground
  • 1889568 tablespoons garlic powder
  • 944784 tablespoons oregano
  • 944784 cups BBQ sauce ; Use a good smoky tomato based one, try to avoid ones with corn syrup
  • 944784 cups tomato ketchup
  • 472392 cups bourbon
  • 236196 cups cider vinegar
  • 944784 tablespoons hot pepper sauce ; to or taste. I like Frank's more than Tabasco.

  • In My Kitchen

    • Directions

     Prep: 15 min | Cook: 8 hr | Ready in: 16 hr
    1. Make the rub by combining the cumin, chili powder, salt, black pepper and garlic powder.
    2. Coat brisket on all sides. Press into the meat. Wrap well in plastic wrap and refrigerate overnight.
    3. Next day, bring brisket up to room temp. Prepare smoker, use hickory, pear, apple woods or any combination of these. I lean heavily on hickory, I personally don't like mesquite but it's all a matter of taste.
    4. Prepare mop by combining the BBQ sauce, ketchup, bourbon, cider vinegar and hot pepper sauce.
    5. Brush brisket with mop. Smoke 4 hours. Turn briskets, brush again with mop. Smoke another 4 hours, 8-9 hours total. Slice thin against the grain.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %

    36.6
    --
    5.9
    4.5
    78.2
    61.2
    83.4
    59.4


    Calories: 731.7
    Total Sugars: 12.5g
    Carb.: 17.8g
    Fiber: 1.1g
    Total Fats: 50.8g
    Cholesterol: 183.7mg
    Protein: 41.7g
    Sodium: 1425.6mg
    Breakdown By ingredient... Compare to other recipes...
    *Data provided by USDA

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     Your rating *
    adam on 2009-08-02

    It really doesn't get better than this. The credit for this one goes to Jeff's Tabletop: http://twitter.com/JeffsTabletop

    See also
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