Brisket with Pepperjack Carolina-Vinegar Mop Sauce
In today’s recipe we’re making a full packer brisket on the Pit Barrel Cooker. We’ll season this brisket with Texas Brisket Rub and then later in the cook, apply a Pepperjack Vinegar Mop Sauce. Our smoker of choice today is the Pit Barrel Cooker.
Ingredients
- 13 lb brisket
- 4 tablespoons Tsangs Oil (or Olive oil)
- Sucklebusters Texas Brisket Rub to taste
- 6 oz (approximately) Fat Bastard Pepperjack Vinegar Mop Sauce
- Optional – Beer and Apple Cider Vinegar to spritz on brisket
Recipe Instructions
- Trim the brisket to remove any excess fat.
- Apply the Tsangs oil to both sides.
- Season with the Sucklebusters Texas Brisket Rub.
- Place the brisket in a preheated Pit Barrel Cooker with some hickory wood.
- Optional – You can spritz the brisket every 1.5 hours with a 50/50 mix of beer and apple cider vinegar.
- Cook the brisket until the outside color (bark) is where you like it. This took 5 hours and 15 minutes.
- Remove the Brisket from the Pit Barrel Cooker and apply the Pepperjack Vinegar Mop Sauce to both sides of the brisket.
- Wrap the brisket in foil and add about 1/3 cup of the beer and apple cider vinegar mixture. You could substitute apple juice.
- Place the brisket back on the Pit Barrel Cooker and cook until it reaches and internal temperature of 201-202 degrees. For this cook it was 7 hours 10 minutes.
- You can wrap the brisket in a towel and place in a cooler until you are ready to serve it.
- Serve!
For the complete, step-by-step recipe details watch our Brisket video.
