Meatheads TX mop: How far ahead?

[jjdbike]

Hello folks,
I’m hosting a BBQ this Sunday. I want to start preparing the things I can make ahead of time as soon as I can.
I’m smoking a brisket & turkey breasts. A couple people here have recommended that I make Meathead’s TX style mop & sauce. How far ahead can I make that w/ out losing quality?
Thanks!
JD

[jfmorris]

The recipe does have fresh onion, garlic and bell pepper in it. And the beef stock usually says to use within a week of opening. So I think you could mix it up at least 2-3 days in advance, and pull it out to reheat the day of the brisket, and be ok. I don't think I would keep it more than a week at the most due to the beef stock and veggies.

You could just mix everything EXCEPT those 4 ingredients together in advance, then all you have to do is saute the veggies, dump the other premixed stuff in and add beef stock, and you are done in 15 minutes the day of the brisket, with only about 5 minutes of that time active. You'll spend that long reheating pre-made sauce.

[jjdbike]

Thanks!
So the event is Sunday so I’ll make Friday.
I appreciate it.
Do you folks use butter or tallow?
JD

[jfmorris]

Butter here. I don't have tallow, or spend the time to render it myself either.

[CandySueQ]

I usually make on Thursday for a Saturday cook. I've used both butter and beef fat and not tasted a big difference. There's a lot of flavor in that mop!

[Huskee]

Good problem to have, since I honestly think this sauce is better the next day or two.

[wrgilb]

jfmorris Here's the tallow I use, I really like this stuff. Amazon has it.

[jjdbike]

jfmorris Here's the tallow I use, I really like this stuff. Amazon has it.

Yes I like that stuff too!

[jjdbike]

Good problem to have, since I honestly think this sauce is better the next day or two.

Thanks!