best brisket sauce??

ashevilleegg · December 2012

i'm cooking another brisket next weekend and thought i'd get some suggestions on some sauce to go w/ the brisket. Any ideas?

Dave in Florida · December 2012

My go to sauce is a 50 / 50 mix of Blues Hog original and Sonny's Sweet. Everyone who has had this sauce have raved about how good it is. But everyone has different taste.

BuckeyeBob · December 2012

We like Sweet Baby Ray and I squally miss some of the brisket drippings to the bottled sauce. Works great.

Skiddymarker · December 2012

I use a basic stroganoff sauce; 1-1/2 cups beef broth, 1 Tbs butter, 2 Tbs ketchup, clove of garlic minced and flour to thicken.

I substitute any BBQ sauce in the fridge for the ketchup or catsup depending on where you are from and add some brisket drippings.

Village Idiot · December 2012

I've had several Texans tell me this is the best BBQ sauce they ever ett.

Recipe by Bill Cannon, owner of Texas BBQ Rub

Ingredients:

1 28 oz. bottle Hunt's Ketchup

1 19 oz. bottle Jack Daniel's Honey Smokehouse BBQ Sauce

1 can Rotel, Mexican Lime & Cilantro

1 medium Onion , chopped

2 tablespoons Garlic, minced

2 cups Brown sugar, or 1 c Splenda Brown

1/2 cup Texas BBQ Rub

2 tablespoons Worcestershire sauce

2 tablespoons Mustard, Yellow prepared

1/4 cup Chili powder

1/2 cup Pineapple juice

2 bottles Water, from Empty ketchup bottle

1 can Water, from empty Rotel can

1 bottle Water, from empty BBQ sauce bottle

Directions:

1. Mix ketchup, BBQ sauce, Rotel and chili powder in a large pot. Start cooking on the stove at medium temp. Add the water (you will get out all of the extra sauce from the bottles this way). Stir in garlic and brown sugar . Stir in the rub. Add the chopped onion, worchestershire sauce, and mustard. Bring sauce to a boil then reduce heat to a simmer. Add pineapple juice. Let simmer for at least 1 hour (longer is better). I usually simmer mine for about 2 hours.

2. Serve as a side dish for those who ask for it. Use it in the brisket recipe.

3. Makes about 4 quarts. You will use some of it to finish off the brisket and the other to serve. Keeps for days in the frig.

4. For BBQ sauce for pork, delete the Rotel and put in 1 can of Peach Nectar.

Notes:

Texas BBQ rub can be bought from: http://texasbbqrub.com

lwrehm · December 2012

My preference is no sauce at all just a couple nice slices of brisket on a flour totilla with a little fresh pico de gallo. Let the smoke and the meat speak for itself.

SmokinDAWG82 · December 2012

Good brisket doesn't need sauce

Optiontrader · December 2012

SmokinDAWG82 said:

Good brisket doesn't need sauce

Amen!

Village Idiot · December 2012

That is true. Also, beef tenderloin doesn't need red wine sauce, shrimp jalapeno rumaki doesn't need Szechuan sauce and baked chicken doesn't need orange chipotle sauce. But, they all bring a delightful addition to the meat if done right.

Most people would yield to Texas for being the epicenter of brisket bbq, and I will tell you that most bbq joints offer sauce.

The Cen-Tex Smoker · December 2012

Village Idiot said:

That is true. Also, beef tenderloin doesn't need red wine sauce, shrimp jalapeno rumaki doesn't need Szechuan sauce and baked chicken doesn't need orange chipotle sauce. But, they all bring a delightful addition to the meat if done right.

Most people would yield to Texas for being the epicenter of brisket bbq, and I will tell you that most bbq joints offer sauce.

^^^^^^^^^^^^^^^^^^^yeah, what he said. I love sauce on my brisket. I love it without too but if I eat a sammy, I'm saucing it. making one tonight and I'm making sauce to go with it. I eat sauce on Franklin's too (but i always eat some without as well).

Mine is easy and it's good.

I just do ketchup, mustard. Woooooster (I hate spelling the freaking word), a ton of dizzy dust and a coffee porter beer. I don't measure (other than the beer, it's 12 oz) :)

Commercial sauces can be ok. I would just stay away from any "hickory" or "mesquite" flavored sauces. You don't want liquid smoke on your Q that you slaved over for 24 hours to get the perfect real smoke flavor on.

BakerMan · December 2012

I don't make a sauce when I cook brisket. I discovered on my second brisket cook that the BBQ Baked Beans (BGE Cookbok pg. 156) go great with the brisket. I find when the beans and brisket are on the same plate the beans add just enough sauce to add a littlle more moisture and flavor to the brisket.

My wife uses the leftover brisket to make French Dip sandwhiches with hard rolls and som au jus made from beef buillon.

reh111 · December 2012

http://www.southernsoulbbq.com/store/sauce.html

DubfromGA · January 20

Dave in Florida said:

My go to sauce is a 50 / 50 mix of Blues Hog original and Sonny's Sweet. Everyone who has had this sauce have raved about how good it is. But everyone has different taste.

I really like a 50/50 mix of Blues Hog Tenessee & their original !!!

henapple · January 21

Usually around 16 beers gets me pretty...sauced...oh, bbq. 50/50 Stubb's and honey.

JRWhitee · January 21

I am sure you meant "Best Brisket Rub"!

Dave in Florida · January 21

lwrehm said:

My preference is no sauce at all just a couple nice slices of brisket on a flour totilla with a little fresh pico de gallo. Let the smoke and the meat speak for itself.

That is just good eating right there!

Dave in Florida · January 21

DubfromGA said:

Dave in Florida said:

My go to sauce is a 50 / 50 mix of Blues Hog original and Sonny's Sweet. Everyone who has had this sauce have raved about how good it is. But everyone has different taste.

I really like a 50/50 mix of Blues Hog Tenessee & their original !!!

That's my second.

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