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To make a beer brisket spritz, mix one 12-ounce bottle of beer with 1/2 cup of apple cider vinegar, 1/2 cup vegetable oil, and 1/4 cup of water. Add 1 tablespoon of Worcestershire sauce and a teaspoon of hot sauce, if desired. You can also add a teaspoon of the mixture you used to season the brisket, or 1/2 teaspoon each salt and pepper.

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Adds moisture to the surface of the meat, which slows the cooking process and helps to keep the meat moist. Adds smoke flavor. Cold, wet surfaces attract smoke, so basting the brisket will help it attract more smoke. Aids in the formation of a smoke ring. Adds moisture to the surface of the meat, which allows smoke particles to attach to the.

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Baste every 30 minutes while the brisket cooks over low heat. About 4-5 hours depending on grill temperature and meat thickness. 5. Towards the end of cooking, pause the rotisserie spit, and use a digital meat thermometer to take the temperature of the brisket at its thickest part. The brisket is done when it reaches a tender internal.

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Apple cider vinegar, beer, apple juice and broth are the most common liquids used to spritz for brisket. The liquid in a spritz needs to be thin enough to fit through a nozzle of a spray bottle, so if you want a thicker sauce, mop the brisket instead. Regular spritzing will add flavor to the brisket, but the primary purpose is to cool the meat.

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Bastes and Mops . A mop is basically a baste. Barbecue people like mopping the meat with large cotton cooking brushes, hence the term mop. The legendary pitmaster, Walter Jetton, actually used a kitchen mop to sauce up his food, but he cooked for very large crowds.Anyway, you use a mop or baste to keep the brisket moist while smoking. The seasoning you add to the mop is just a bonus.

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Pat dry with paper towel. 3. Cover the front and back of the brisket in a solid layer of rub. 4. Wrap the brisket in plastic wrap and place in the fridge on a sheet pan for at least two hours or overnight. 5. Preheat the Traeger to 165 degrees F. 6. Place the brisket on the bottom grill grate, fat side down.

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How to Keep Your Brisket Moist. Keeping a water pan in the smoker is the best way to retain moisture. After the first 2-3 hours start spritzing your brisket with water, apple juice, hot sauce or apple cider vinegar every 30 minutes to an hour. This helps keep it moist and stops it from burning.

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Combine all ingredients—vinegar, olive oil, beer, paprika, salt, and pepper—and mix until the salt dissolves. Brush or spray over the surface of brisket as it cooks, about every 2 hours. If using a spray bottle, you can store the mixture in an airtight container in the refrigerator for up to five days after preparation.

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Combine the brisket mop mixture in a medium microwave safe bowl. Heat n the microwave for 1 1/2 minutes. Let mixture stand for 5-10 minutes to allow the sugar to dissolve and the mixture cool to a bit. Stir once more and use immediately. To use: Mop (or spritz) on smoked brisket during the second half of cooking time.

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Reduce temp down to 300°F and let cook for an additional 5-6 hours, or until tender. Baste brisket with meat juice from the roasting pan and then with remaining bbq sauce. Broil on top rack for about 8-10 minutes or until charred on the edges. Baste sauce again and let the brisket rest for 15 minutes. Then slice ¼ thick against the grain.

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Baste brisket with sauce and broil (grill) in preheated oven at 400°F (220°C) for about 10 minutes or until beginning to char and crisp on the edges. Baste again and broil (grill) until sticky and charred on the edges. Rest for 10 minutes to allow the juices to recirculate back into the meat before serving.

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To reheat, transfer brisket only into a baking dish and cover. Bake at 180C/350F for 20 minutes or until warmed through. Then turn up oven to 200C/390F, remove cover and proceed with recipe to brown and baste the brisket surface. Transfer sauce into saucepan and warm - you may not need to reduce. Use for basting per recipe.

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Pour olive oil on top of the brisket and roast in oven for 5 minutes. Remove brisket, baste with 1/3 of the barbecue sauce, then return to oven for another 5 minutes. 7.

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Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Season brisket on all sides with salt and pepper and place in a glass baking dish. Cover with a layer of sliced onion. Mix together beer, chili sauce, and brown sugar in a medium bowl. Pour over the roast.

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Efficiently apply your liquid of choice. Use a spray bottle to quickly spritz the meat. Conversely, you can use a basting brush or basting mop to apply the marinade or mop sauce to the meat. Replace the lid. Wait 30 minutes and repeat until your food is nearly done. Basic Mop Sauce Recipe. Basic Spritz Recipe.

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Set the temperature to 225 degrees F and preheat, lid closed, for 10 minutes. Mix together garlic powder, onion powder, paprika, chili pepper, kosher salt, pepper, and brown sugar in a small bowl. Season brisket on all sides. Place brisket, fat side down on grill grate.