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Ingredients
FOR THE DRY MOP
½ cup sweet paprika
3 tablespoons salt
2 tablespoons freshly ground pepper
1 4-pound piece of brisket
FOR THE WET MOP
⅔ cup water
1 ½ tablespoons instant espresso crystals
2 cups ketchup
¾ cup Worcestershire sauce
8 tablespoons butter
FOR THE BARBECUE SAUCE
1 medium onion, peeled, pureed
¼ cup olive oil
4 ⅓ cups tomato puree
2 cups water
¾ cup dark brown sugar
2 bay leaves
2 cubes beef bouillion
3 tablespoons hot sauce, like Tabasco
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 tablespoon lemon juice
¾ teaspoon freshly ground pepper
¼ teaspoon salt
⅓ cup cider vinegar
Nutritional analysis per serving (6 servings)
73 grams carbs; 325 milligrams cholesterol; 1350 calories; 40 grams monosaturated fat; 5 grams polyunsaturated fat; 38 grams saturated fat; 94 grams fat; 9 grams fiber; 1885 milligrams sodium; 60 grams protein; 49 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 dry mop ingredients. Rub all over brisket. Set aside.
- Step 2
To prepare the wet mop: Combine wet mop ingredients, except butter, in a small saucepan. Bring it to a boil. Lower heat and simmer for 20 minutes. Remove from the heat and whisk in the butter, set aside.
- Step 3
Grill the brisket slowly for 2 hours, basting every 30 minutes with the wet mop.
- Step 4
Meanwhile, make the barbecue sauce. Combine olive oil and onions in a saucepan. Saute until translucent, about 5 minutes. Add the remaining ingredients, except for the vinegar, bring it to a boil, lower heat and simmer for 20 minutes. Remove from the heat, stir in the vinegar. Cut the brisket into thin slices and serve with barbecue sauce.
Private Notes