Brisket Mopping Sauce

By yollymg

Ingredients

• 1 12 ounce bottle of beer
• 2 tablespoons of cider vinegar
• 1 teaspoon paprika
• 1 tablespoon Frank's Red hot Sauce
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 teaspoon kosher salt
• 2 crushed cloves of garlic
• 1 medium chopped onion
• 1/4 cup light vegetable oil
• You can substitute 3/4 cup of wine, apple juice or apple cider for the beer, but it needs to be combined with an equal amount of water.

Details

Adapted from keyingredient.com

Preparation

Step 1

Mix this up at least a couple of hours ahead of time so the flavors have a chance to blend. An overnight rest in the refrigerator is even better. It takes time for the onion and garlic to flavor the liquid.

Add the vegetable oil just before you start basting the brisket. The reason for this is that if you put the oil in at the beginning, it will coat the onions and garlic, trapping some of the flavor.

Brush the brisket mopping sauce onto the meat every hour or so after the first four hours of smoking. For a big brisket, make up two recipes of the sauce.