Originally posted by Carl F. in the General Questions & Recipe Requests forum.
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Here's a nice beer mop that I have used (from about.com website). Don't know if this is the one you were looking for, but give it a try (also if you are using a rub I would add a cople tablespoons of that instead of the pepper, salt, cayenne listed below.) I also recommend using a dark beer or a india pale ale (something with a strong flavor to it). Also, I would ignore directions about mopping every hour. I would mop first at about the half-way mark, and then maybe two to three times every 2 hrs after that).
1 12 oz beer
1/2 cup cider vinegar
1/3 cup water
1/3 cup light oil (Canola is good)
1 small onion, diced
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon pepper
1 teaspoon salt
1 teaspoon cayenne
Mix all ingredients together in a sauce pan over low heat. Cook until thoroughly dissolved. Mop over brisket ever hour until Brisket is cooked. Brisket will take 1 to 1.25 hours per pound in a smoker at about 200-220 degrees.
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Here's a nice beer mop that I have used (from about.com website). Don't know if this is the one you were looking for, but give it a try (also if you are using a rub I would add a cople tablespoons of that instead of the pepper, salt, cayenne listed below.) I also recommend using a dark beer or a india pale ale (something with a strong flavor to it). Also, I would ignore directions about mopping every hour. I would mop first at about the half-way mark, and then maybe two to three times every 2 hrs after that).
1 12 oz beer
1/2 cup cider vinegar
1/3 cup water
1/3 cup light oil (Canola is good)
1 small onion, diced
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon pepper
1 teaspoon salt
1 teaspoon cayenne
Mix all ingredients together in a sauce pan over low heat. Cook until thoroughly dissolved. Mop over brisket ever hour until Brisket is cooked. Brisket will take 1 to 1.25 hours per pound in a smoker at about 200-220 degrees.