Steven Raichlen's Smoked Brisket with Coffee-Beer Mop Sauce
INGREDIENTS
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INGREDIENTS
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1 (9 lbs.) whole Wagyu Brisket
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6 strips Double Hickory Smoked Bacon (optional)
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For the rub:
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1/4 cup coarse kosher or sea salt
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1/4 cup firmly packed light brown sugar
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1/4 cup sweet paprika
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2 tablespoons pure chile powder
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2 tablespoons freshly ground black pepper
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1 tablespoon onion powder
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1 tablespoon garlic powder
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1/2 teaspoon dried oregano
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For the mop sauce:
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1 cup beer
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1 cup apple cider
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1/3 cup cider vinegar
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1/3 cup co ffee
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1/3 cup beef stock or chicken stock
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1/4 cup vegetable oil
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1/4 cup Worcestershire sauce
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2 tablespoons Tabasco sauce or another hot sauce
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2 teaspoons coarse kosher or sea salt (or more to taste)
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1 teaspoon freshly ground black pepper
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For smoking:
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4 to 6 cups oak or hickory chips or wood chunks, soaked in water to cover for 1 hour, then drained
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Aluminum foil drip pan
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