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Smoked Brisket with Moonshine Mop  

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

Cal: 732 Fat: 51g Carbs: 18g Protein: 42g Fiber: 1g
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Original recipe serves 10

Ingredients (serves 10)

½ 2x 3x Reset

  • 5 pounds beef brisket
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper ; freshly ground
  • 2 tablespoons garlic powder
  • 1 tablespoon oregano
  • 1 cup BBQ sauce ; Use a good smoky tomato based one, try to avoid ones with corn syrup
  • 1 cup tomato ketchup
  • 1/2 cup bourbon
  • 1/4 cup cider vinegar
  • 1 tablespoon 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 %


    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

    *Data provided by USDA

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    adam on 2009-08-02

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