Barbecue aficionado, Steven Raichlen, goes above and beyond with his novel smoked brisket recipe. Beyond the traditional, Raichlen introduces a method of draping the meat in bacon strips and bathes it in an extraordinary mop sauce made from beer, cider, and coffee - a twist that is well worth exploring. The tender and distinct smokey flavor of barbecued meat is achieved through this low and slow cooking process. Simultaneously, you will prepare an accompanying barbecue sauce, made unique through Raichlen’s use of a Zinfandel reduction.

Many food enthusiasts are familiar with the concept of barbecue sauce with its diverse regional styles across the U.S. However, the lesser-known mop sauce is an integral component, as any seasoned pitmaster will agree. The mop sauce is the flavorful mixture that is literally mopped onto the meat as it cooks. Its role functions in between the initial rub that seasons the meat before cooking, and the final touch of barbecue sauce, which completes the dish once it is ready to eat. Distinctly vinegary and thinner than traditional BBQ sauce, it is designed not only to keep the meat moist but also to contribute to the formation of a desirable “bark” or crust on the surface of the meat.

The primary role of the coffee, just as with the beer and cider, in this innovative mop sauce is for flavor. Coffee, often a surprising ingredient to many, pairs beautifully with a variety of meats and is not uncommon in various barbecue recipes. While in this case the coffee note isn't distinct, it imparts an earthy, bittersweet undertone that complements the rich, robust flavor of the beef brisket. Steven Raichlen recommends smoking the brisket over hickory or applewood, but heavy hardwoods such as oak or pecan would also serve this purpose well.

From the start, the brisket is seasoned with a rub composed of kosher salt, light brown sugar, sweet paprika, black pepper, and garlic powder. Beyond the seasoning, the smoked brisket is then mopped throughout the cooking process with a sauce composed of beer, apple cider, cider vinegar, coffee, vegetable oil, and Worcestershire sauce, maintaining moisture and richness.

To compliment the tender, well-seasoned brisket, Raichlen suggests a homemade Zinfandel barbecue sauce, simmered to perfection. Made with butter, shallots, garlic, Zinfandel wine, ketchup, brown sugar, honey, and liquid smoke, this mix is full of depth and tang.

Finally, after a lengthy but rewarding process, the brisket is thinly sliced, revealing its delectable smoky interior. The slices are lavishly coated with the Zinfandel barbecue sauce before serving, tying together all the intricate flavors of this innovative dish. The combination of rich meat, smokey aroma, and the unique taste achieved by the beer, cider, and coffee mop sauce make this recipe a must-try for barbecue enthusiasts and experimental cooks alike.