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Dec 15, 2009, 3:17pm

Addicted To BBQ :: Recipes :: BBQ and Related Recipes :: Rum's Brisket using Texas BBQ Mop

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Topic: Rum's Brisket using Texas BBQ Mop (Read 1,926 times)

Rumrunner
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Rum's Brisket using Texas BBQ Mop
« Thread Started on Feb 20, 2006, 1:20pm »

Until further notice, this will be my standard Brisket recipe from now on. Thanks to Desi for turning me onto Paul Kirk's 'Texas Mop' (recipe section). The point and the flat have been marinating in the Mop for three days. Btw, those 2.5 gallon bags from hefty are great!

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Ok...outta the bag and time for some rub. 1 pt Kosher, 1 pt garlic, 1 pt pepper and ½ pt smoked paprika.

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Onto the Primo, indirect, 250° with a load of Cowboy and some hickory chunks thrown in.

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The Point came off after seven hours. Here is the Flat after eight hours and internal at 185°.

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Here are three bbq sauces I made up to go with the Brisket and the Ribs. Details upon request.

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Ooops....lids are in wrong order

Regular, Sweet and Tangy.

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Re: Rum's Brisket using Texas BBQ Mop
« Reply #1 on Apr 10, 2007, 3:05pm »

Hey Rum, where's the recipe? I checked the list, can't find it .

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Re: Rum's Brisket using Texas BBQ Mop
« Reply #2 on Apr 10, 2007, 7:40pm »

Quote:

Hey Rum, where's the recipe? I checked the list, can't find it .

This is just one of MANY great recipes from Paul Kirk. This also works great as a marinade.

1-cup beer allowed to go flat (I never do)
1/2-cup bbq sauce of choice (not mustard based)
1/2-cup soy sauce (or Mr. Yoshida's Sauce)
1/4-cup worchestershire sauce
1-Tbl. granulated cane sugar
1-Tbl. finely gnd. blk.pep.
1-tsp. non-iodized salt

Combine all ingredients in a medium sized non-reactive saucepan over medium heat and simmer for 15 min. stirring until well combined.

Use the baste warm or at room temp. Can also be used for marinading or injecting.

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The Best Dry Aged Steak
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grillED
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Re: Rum's Brisket using Texas BBQ Mop
« Reply #3 on Jan 28, 2008, 7:04pm »

Don't mean to bring up an old thread but I was wondering, do you cook the point and the flat to the same temperature?

Thanks,

Ed

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OvalRuler
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Re: Rum's Brisket using Texas BBQ Mop
« Reply #4 on Jan 28, 2008, 7:46pm »

Quote:

Don't mean to bring up an old thread but I was wondering, do you cook the point and the flat to the same temperature?

Thanks,

Ed

I'm not Rum but I cook mine at the same temp. Somewhere between 225 and 250. I have also been cooking whole packers most recently since I can buy the whole thing cheaper than just the flat. It also give me a little more control when it comes to trimming.

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Re: Rum's Brisket using Texas BBQ Mop
« Reply #5 on Jan 29, 2008, 6:03am »

Quote:

Don't mean to bring up an old thread but I was wondering, do you cook the point and the flat to the same temperature?

Thanks,

Ed

Yes I do, pit temp as OvalRuler mentioned above and internal to about 190° when I foil, towel and put in the cooler.

If I split the point from the flat, I'll put the point on the upper grate over the flat.

Btw, don't worry about bringing 'up an old thread'! If you have a question on anything at all, just ask away.

« Last Edit: Jan 29, 2008, 6:11am by Rumrunner »

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grillED
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Re: Rum's Brisket using Texas BBQ Mop
« Reply #6 on Jan 29, 2008, 11:41am »

Thanks, I usually go to Costco and they only sell flats. I was interested in cooking a whole Brisket but didn't think it would fit on my dome. Your method looks perfect for the dome. I'm sure I could get the Butcher to separate the point from the flat for me.

Do you inject that Texas mop or just marinade?

Thanks again,

Ed

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Re: Rum's Brisket using Texas BBQ Mop
« Reply #7 on Jan 29, 2008, 3:37pm »

Quote:

Do you inject that Texas mop or just marinade?

Thanks again,

Ed

I've done both and I prefer the marinade.

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The Best Dry Aged Steak
http://www.drybagsteak.com/

grillED
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Re: Rum's Brisket using Texas BBQ Mop
« Reply #8 on Jan 30, 2008, 6:42am »

Thanks for the replies guys. I've done flats before but I think I'll take a stab at a whole Brisket. I just happen to be expecting a "Stoker" to be delivered around Friday!

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grillED
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Re: Rum's Brisket using Texas BBQ Mop
« Reply #9 on Jul 2, 2008, 9:31am »

I finally got around to doing this a few weeks back. It turned out very well. I used the sauce as an injection. I hope to do one again in the next few days and this time I will marinade it instead.

Here is a link to my blog post about it:

« Last Edit: Jul 2, 2008, 9:32am by grillED »

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Bryant
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Re: Rum's Brisket using Texas BBQ Mop
« Reply #10 on Jun 1, 2009, 5:06pm »

It's in the bag for 5 hours, next it says 1pt. Kosher, pepper and 1/2 pt smoked paprika. Hat to sound dumb, but do you mean Kosher salt????
Thanks

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rum
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Re: Rum's Brisket using Texas BBQ Mop
« Reply #11 on Jun 1, 2009, 5:14pm »

Jun 1, 2009, 5:06pm, Bryant wrote:

It's in the bag for 5 hours, next it says 1pt. Kosher, pepper and 1/2 pt smoked paprika. Hat to sound dumb, but do you mean Kosher salt????
Thanks

Yes, 1 (one) pt (part) Kosher (salt), 1 (one) pt (part) ground black pepper and ½ pt (part) smoked paprika.

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