Sliced Brisket With Mop Sauce Recipe

Prep and season

Pat the brisket dry with paper towels. Trim any thin silver skin strands but leave a thin fat cap for flavor. Combine kosher salt, black pepper, garlic powder and onion powder; rub evenly over all surfaces of the brisket and let rest at room temperature for 20–30 minutes while you prepare the mop sauce and preheat the oven or smoker.

Sear (optional)

Preheat a heavy skillet or grill to medium-high. Add the vegetable oil and when shimmering, sear the brisket 1–2 minutes per side until browned to develop flavor. This step is optional but recommended for extra crust.

Slow-cook

Preheat oven to 275°F (135°C) or prepare smoker to maintain ~225–275°F. Place the brisket fat-side up on a rack set in a shallow roasting pan or directly on the smoker grates. Cover loosely with foil (or close smoker). Cook until internal temperature reaches 195–203°F (90–95°C) for tender slicing, about 2.5–3.5 hours for a 3/4-lb portion in oven (in a smoker it may take similar time depending on heat). Start checking tenderness after 2 hours. Alternatively, braise: add 1/2 cup beef or chicken stock to pan, cover tightly and roast until tender.

Rest

Once the brisket reaches target temperature and is tender, remove from heat, tent with foil and rest 20 minutes to let juices redistribute before slicing thinly across the grain.

Combine and heat

While the brisket cooks, combine apple cider vinegar, water, tomato paste, brown sugar, Worcestershire sauce, mustard, hot sauce, kosher salt and black pepper in a small saucepan. Whisk until smooth.

Simmer

Bring the mixture to a gentle simmer over medium-low heat, then reduce heat and cook 5–7 minutes, stirring occasionally, until slightly reduced and well blended. Taste and adjust seasoning: add more hot sauce for heat, sugar for sweetness, or vinegar for tang as desired.

Use as mop

If using a smoker or grill, periodically brush (mop) the sauce over the brisket every 30–45 minutes during the first 2 hours of cooking to build flavor and moisture. If oven-roasting, spoon the warm mop sauce over the brisket once or twice during the roast. Reserve 1–2 tablespoons of sauce for serving.

Slice and plate

After the brisket has rested, transfer to a cutting board. Using a sharp knife, slice thinly across the grain into 1/8–1/4-inch slices. Arrange slices on the plate.

Dress and garnish

Drizzle the reserved mop sauce over the sliced brisket or serve it on the side. Garnish with chopped parsley and optional pickles or pickled onions. Serve immediately.