Big Moe’s BBQ

Preparation:
At least 1 hour before you start grilling, mix the ingredients for the rub in a small bowl with a whisk, then remove the silver skin from the ribs. Pat the racks dry on both sides with kitchen towels, then rub them with the rub - also on both sides. Leave to rest for 1 hour at room temperature.
Prepare a grill with a lid for indirect grilling and preheat to 120-150 °C. Put the drained smoking chips on the embers and place the racks on the grill with the meat side facing down. Grill for 2 hours, spraying both sides with apple juice every 20 to 30 minutes.

Remove the racks from the grill and wrap them in double foil, then place them back on the grill and grill for another 2 ½-3 hours until the meat has shrunk significantly at the ends of the bones. Remove the ribs from the foil and place them back on the grill. Brush the top side with the BBQ sauce, grill for 5 minutes, then turn over and brush with the sauce again. Grill for another 5 minutes and then let them rest for 5 minutes, then serve.

Ingredients:
• 1 Full Packer Brisket (US cut with flat and point)
• Smoking wood: Mesquite for original Texas BBQ,
alternatively oak or hickory

For Moe's Beef Injection:
• 600 ml beef broth
• 1 tbsp Ritters Beef Injection
• 2 tbsp Kosmos Prime Beef Injection (both spice mixtures are
available on the American market – if you want to avoid ready-made products, replace the amount with the mixed
Moe's Beef Rub)

For Moe's Beef Rub:
• 60 g sweet paprika powder
• 30 g chili powder
• 120 g coarse sea salt
• 30 g coarsely ground black pepper
• 2 tablespoons ground white pepper
• 30 g garlic powder
• 30 g onion granules
• 1 tbsp cayenne pepper
• 2 tbsp Accent Flavor Enhancer (American flavor enhancer with glutamate, alternatively Fondor or similar)
• 3 tbsp light brown sugar (source: internet; alternatively brown mascobado sugar)
• 2 tbsp Starbucks Italian Roast Coffee

For the mop sauce:
• 2 l beef broth
• 1 cup Worcestershire sauce
• 1 cup rapeseed oil
• 1 cup apple cider vinegar
• 1 ½ tbsp sea salt
• 1 ½ tbsp mustard powder
• 1 ½ tbsp Accent Flavor Enhancer (American flavor
amplifier with glutamate, alternatively Fondor or similar)
• 1 ½ tbsp sweet paprika powder
• 1 tbsp hot sauce
• 1 tbsp garlic powder
• 1 tbsp chili powder
• ½ ground bay leaf

Preparation:
First remove the excess fat from the point and flat of the brisket and greatly reduce the fat that separates the point and flat. Also trim the fat on the underside; the layer of fat here should not be more than ½-1 cm thick. Cut the brisket into shape a little - at this point you can separate the flat from the point and prepare both muscle sections separately as brisket.

Mix the marinade for the injection and inject it into the brisket using a marinade syringe with the smallest possible needle opening. Then coat the outside of the meat thinly with rapeseed oil and rub in the mixed rub. Allow to rest at room temperature for an hour before grilling.

For the mop sauce, place the ingredients in a saucepan and bring to a boil, then reduce the heat and simmer for 15 minutes. Then allow to cool and set aside.
Bring a smoker or grill with a lid to a temperature of 100-120 °C, this must be kept stable. Add smoking wood for smoking, put a cooking thermometer on the brisket and only place it on the grill when the smoking process has already started and white-blue smoke is visible. Over the next few hours, coat the meat three times with the mop sauce. In addition to the moisture, the sauce's aromas provide additional flavor. Once the core temperature reaches around 70 °C, wrap the brisket in aluminum foil to protect it from too much smoke (makes the meat bitter) and drying out. Put some of the mop sauce in the foil to create a moist climate.

When the core temperature of the brisket is between 93 and 97 °C, take it off the grill and place it in a warming box. It should rest there for 2-4 hours, a process that can determine whether the meat will be a success. This is because the resting time is necessary so that the juices can distribute inside the meat. However, the core temperature should not fall below 65 °C during the resting time.

To serve (if you haven't already done so), separate the point from the flat and then cut both muscles into thin slices against the grain.

Big Moe Cason: “The chest muscles of a cow support
about 60 percent of the animal's total body weight. Due to the high proportion of connective tissue and collagen, the brisket must be grilled using the right method to become really tender."