Recipe courtesy of Louis McMillan

Smoked Brisket, Ribs and Pork Sausage with Texas Mop Sauce and BBQ Sauce

Getting reviews...
  • Level: Intermediate
  • Total: 17 hr 30 min
  • Active: 16 hr 30 min
  • Yield: 6 to 8 servings
Share This Recipe

Ingredients

Rub:

Mop Sauce:

BBQ Sauce:

Directions

Special equipment:
mesquite wood chips soaked in water for 1 hour; smoker box (if using gas grill)
  1. Prepare your smoker or grill for barbecuing using the indirect heat setup with a drip pan in place. Preheat to between 200 and 225 degrees F. Pour some water in the drip pan and place the drained mesquite wood chips that have been soaked in water for 1 hour directly on the hot coals or, if using a gas grill, place a smoker box of wood chips directly over the flames.
  2. For the rub: In a large bowl, combine the salt, pepper, garlic powder and red pepper flakes. Rub the brisket and ribs lightly with rub on both sides. Place the brisket, ribs and sausage over the grill drip pan. Close the grill lid.
  3. For the mop sauce: Add the vinegar, margarine, garlic powder, salt, pepper and onion to a large saucepan and bring to a simmer over medium-high heat. Lower the heat and simmer for 45 minutes. Allow the sauce to cool completely; set aside.
  4. Baste the meats with the mop sauce every hour until the meats are fully cooked. Cook the brisket until its internal temperature reaches 195 degrees F, 15 to 16 hours. Cook the ribs until their internal temperature reaches 180 degrees F, 6 to 7 hours. Cook the sausage until cooked through, 2 to 3 hours.
  5. For the BBQ sauce: In a large saucepan, combine the ketchup, margarine, tomato puree, vinegar, garlic powder, honey, salt, pepper and onion. Bring to a simmer and cook for 45 minutes. Remove from the heat and let cool completely. In a blender, puree the sauce until smooth.
  6. Let the brisket rest for a few minutes before cutting into it, making sure to cut across the grain. Thinly slice the brisket and slice the sausage into 1-inch chunks on the diagonal. Cut the ribs into 4 ribs per portion and transfer all the meats to a warmed serving platter. Serve with the BBQ sauce.

Fudge Factor

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.