Greetings everyone
I am doing a full packer brisket this weekend. I wondered if it might be better to put it on the PBC fat side down on the grate rather than hanging it so the flat won't be too close to the coals. Do you guys ever flip brisket on the PBC if you do this to prevent the bottom from getting charred? Any tips are appreciated
Also- I have a great mop sauce recipe, see below. Do you wait an hour or so before hitting the brisket with mop sauce the first time and then every hour after that, or do you have different timing options to get it just right.
Thanks in advance. Here is a nice mop sauce recipe to try, give it a shot on your next cook. The beer drinking tips are crucial for success
Ingredients
1 tablespoon paprika
2 teaspoons black pepper
2 teaspoons American chili powder
1 teaspoon cumin powder
1 tablespoon of butter *
1 medium onion, finely chopped
4 cloves garlic, minced or pressed
1 green bell pepper, chopped
1 cup Lone Star beer (or any other lager)
1/4 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons Worcestershire sauce
3 tablespoons steak sauce
2 tablespoons brown sugar
2 teaspoons of hot sauce
2 cups beef, veal, or chicken stock
About the butter. Butter work fine, but to make it authentic, use rendered beef fat from the a brisket.
Do this
1) Mix the paprika, black pepper, American chili powder, and cumin in a small bowl.
2) In a small saucepan, melt the butter or fat and gently cook the onion over medium heat until translucent.
3) Add the garlic, bell pepper, and the spice mix. Stir, and cook for two minutes to extract the flavors.
4) Add the stock and the rest of the ingredients. Drink the remaining beer. Stir until well blended. Simmer on medium for 15 minutes. Taste and adjust as needed. Divide it in half and use half to mop the meat when cooking. Use the remainder to splash on the meat when you serve it.
