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

RG

Ingredients

Rib Rub

  • 2 cups packed light brown sugar
  • 1 cup kosher salt
  • 3/4 cup sugar
  • 1/2 cup garlic seasoning
  • 1/4 cup chili powder
  • 1/4 cup lemon pepper
  • 1/4 teaspoon onion salt
  • 1/4 cup celery salt
  • 2 tablespoons coarse ground black pepper
  • 2 tablespoons whole celery seeds
  • 1 teaspoon crushed cloves
  • 1 tablespoon cayenne pepper
  • 1/2 cup Mrs. Dash original blend
  • 1/4 cup salt

Secret Moppin' Sauce

  • 3 (20 ounce) bottles Famous Dave's BBQ sauce
  • 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


Instructions

  1. Mix all rub ingredients. Store in airtight container.
  2. Sauce: Combine all ingredients in stockpot and mix well. Simmer for 20 minutes, stirring occasionally.
  3. 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.
  4. 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.
  5. Remove briskets from aluminum foil and cool down. Once cool, wrap in plastic wrap and refrigerate overnight.
  6. 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.
  7. Let stand for 15 minutes before slicing.
  8. Slice just before serving to preserve juiciness. Save the 'burnt ends' for yourself, they're the best part!

Servings: 12 to 16; yield: 1 gallon sauce

Source: kare11 - Minneapolis/St. Paul - Chef Famous Dave Anderson - 1999-03-27 07:48:57


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