Jumpin', Juken' & Jiven All Day Beef Brisket Moppin' Sauce-Famous Dave's

By tjberens

This is supposedly the top secret moppin' sauce used at Famous Dave's BBQ restaurants. You can use any rib rub you like-The secret is in the sauce!!

Ingredients

• Secret Moppin' Sauce:
• 60 ounces BBQ sauce(yours or any off the shelf product will work)
• 2 quarts water
• 1 cup beef stock base
• 1/4 cup Kahlua
• 2 tablespoons yellow mustard
• 2 tablespoons blackstrap molasses
• 1 tablespoon liquid smoke
• 1 teaspoon toasted sesame seed oil
• 1 teaspoon coarse ground black pepper
• 1/2 teaspoon crushed red pepper flakes
• 2 sticks (1 cup) butter
• Beef:
• Whole brisket
• 1 tablespoon fresh minced garlic
• 1/2 cup Rib Rub(yours or any off the shelf product will work)

Details

Servings 12

Preparation

Step 1

Sauce: Combine all ingredients in stockpot and mix well. Simmer for 20 minutes, stirring occasionally. Yield: 1 gallon.
Beef: Ask butcher to remove most of the fat from a whole brisket, leaving only 1/4 inch to help preserve the juiciness during the cooking process. Have butcher separate brisket into two muscles, the flat and the point. Hand rub each brisket with garlic and Rib Rub. Start the smoking process! Smoke briskets for a minimum of 8 hours, keeping the temperature from 180 to 200 degrees F.
After 4 hours, start mopping with sauce every hour. After 8 hours, briskets should be almost black. This blend of smoke, rib rub and sauce forms a crunchy exterior called 'bark.' To ensure brisket turns out tasty and tender, wrap each brisket in a double layer of aluminum foil and pour 2 cups of Moppin' Sauce over brisket. Seal foil tightly and return to grill at 200 degrees F for 3 hours.
Remove briskets from aluminum foil and cool down. Once cool, wrap in plastic wrap and refrigerate overnight.
Next day, re-smoke over indirect heat at 225 to 235 degrees F for 2 to 3 hours or until internal temperature reaches 160 degrees F.
Let stand for 15 minutes before slicing. Slice just before serving to preserve juiciness. Save the 'burnt ends' for yourself, they're the best part!