MAKES ABOUT 3 CUPS
A key component of Texas barbecue, a mop is different from barbecue sauce. It’s very thin, and its main purpose is to keep the brisket moist while it cooks. To mop, you can use a barbecue mop (which looks like a miniature floor mop), a basting brush, or a clean paintbrush; or you can make your own brush by tying a bunch of rosemary sprigs together. The rosemary is my preferred brush. I think it imparts a slight hint of rosemary flavor, and where I live, there is always a rosemary bush around, so it’s easy and disposable.
12 ounces BEER, whatever you’re serving (but preferably not dark beer)
1/2 cup APPLE CIDER VINEGAR
1/4 cup VEGETABLE OIL
2 tablespoons WORCESTERSHIRE SAUCE
2 tablespoons minced SERRANO CHILE (2 to 3 chiles)
1 tablespoon BLACK PEPPERCORNS
2 GARLIC CLOVES, crushed
4 fresh THYME SPRIGS
1 BAY LEAF
1/4 cup TEXAS BBQ DRY RUB
Combine the beer, vinegar, oil, Worcestershire, chiles, peppercorns, garlic, thyme, bay leaf, and 1/2 cup water in a saucepan over low heat. Add the dry rub and stir to combine. Cook over low heat for about 5 minutes to bring the flavors together.
GIVE IT A REST
A brisket that has rested for a couple of hours will be more tender and juicy than one that hasn’t rested. When a brisket rests tightly wrapped in foil in a cooler as I call for in my brisket recipes, it maintains its internal temperature for up to several hours. In the process, the protein fibers begin to relax and the moisture which is enclosed in the foil will be reabsorbed into the meat. Resting also serves as a wonderful time buffer. Since it’s impossible to know exactly how long a brisket is going to take to cook, you can get everything else ready while the brisket is in the cooler, knowing that your meal is only getting better.