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Ingredients
FOR THE DRY MOP
½ cup paprika
2 tablespoons freshly ground black pepper
3 tablespoons salt
FOR THE WET MOP
1 ½ tablespoons instant coffee
⅔ cup water
2 cups ketchup
¾ cup Worcestershire sauce
8 tablespoons butter
FOR THE MEAT
1 brisket (4 pounds)
FOR THE BARBECUE SAUCE
1 medium-size onion, pureed
¼ cup olive oil
1 35-ounce can tomato puree
2 cups water
¾ cup dark-brown sugar
2 bay leaves
2 beef bouillon cubes
3 tablespoons hot sauce
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 tablespoon lemon juice
¾ teaspoon freshly ground black pepper
¼ teaspoon salt
⅓ cup cider vinegar
Nutritional analysis per serving (6 servings)
73 grams carbs; 325 milligrams cholesterol; 1348 calories; 40 grams monosaturated fat; 5 grams polyunsaturated fat; 38 grams saturated fat; 94 grams fat; 9 grams fiber; 1969 milligrams sodium; 60 grams protein; 48 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To prepare the dry mop, combine the paprika, pepper and salt in a small bowl. To prepare the wet mop, dissolve the coffee in the water in a medium-size saucepan; then add the ketchup and Worcestershire. Bring to a boil, reduce heat and simmer 20 minutes. Remove from heat and whisk in butter.
- Step 2
Rub the dry mop all over the brisket, and set brisket aside.
- Step 3
Prepare the grill (one with a cover works best). After the coals turn a powdery gray-red, put a pan of water on top of the coals to catch the grease. Put the brisket on the grill over the water, and cover. Baste brisket with wet mop every half-hour for first 2 hours and once an hour after that. The longer you cook it the better the texture. At Carolina it is cooked for 24 hours; it needs at least 15 hours. Replenish charcoal and water regularly. The brisket is cooked when the meat registers 150 degrees on a meat thermometer.
- Step 4
While meat cooks, make the sauce. In a large heavy skillet over medium heat cook onion in olive oil until translucent. Add remaining ingredients except vinegar and bring to a boil. Reduce heat and simmer 20 minutes. Remove from heat and stir in vinegar. When brisket is cooked, slice it thin and serve with sauce.
Private Notes