Brisket with Pepperjack Carolina-Vinegar Mop Sauce

February 05, 2018 0 Comments

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.

Brisket with Carolina Mop Sauce


Sucklebusters Texas Brisket Rub

Recipe Instructions

  1. Trim the brisket to remove any excess fat.
  2. Apply the Tsangs oil to both sides.
  3. Season with the Sucklebusters Texas Brisket Rub.
  4. Place the brisket in a preheated Pit Barrel Cooker with some hickory wood.
  5. Optional – You can spritz the brisket every 1.5 hours with a 50/50 mix of beer and apple cider vinegar.
  6. Cook the brisket until the outside color (bark) is where you like it. This took 5 hours and 15 minutes.
  7. Remove the Brisket from the Pit Barrel Cooker and apply the Pepperjack Vinegar Mop Sauce to both sides of the brisket.
  8. Wrap the brisket in foil and add about 1/3 cup of the beer and apple cider vinegar mixture. You could substitute apple juice.
  9. 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.
  10. You can wrap the brisket in a towel and place in a cooler until you are ready to serve it.
  11. Serve!

Fat Bastard Pepperjack Mop Sauce

For the complete, step-by-step recipe details watch our Brisket video.

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