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Do you sauce brisket?
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Thatgrimguy
Posts: 4,729
Over on another forum the question of sauce on brisket came up. It was a competition based thread but it got me wondering... I have never sauced my brisket at home or for comp. I wouldnt' even know what flavor profile to start with.
Do any of you sauce your brisket and if so, what brand or type of sauce are you using?
Do any of you sauce your brisket and if so, what brand or type of sauce are you using?
XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
Comments
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never...
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Brother Grim, I have a ton to say on this matter. Will elaborate when time allows. Heck I may stop by your house on my ride home this afternoon and chat with you if you are free.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I think you may have broken a few laws just by asking the question Grim.
Will be watching this for sure.
Phoenix -
blasting said:
I think you may have broken a few laws just by asking the question Grim.
Will be watching this for sure.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum -
SGH said:Brother Grim, I have a ton to say on this matter. Will elaborate when time allows. Heck I may stop by your house on my ride home this afternoon and chat with you if you are free.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Never sauced my sliced brisket. My wife does like chop when we do leftovers, so I will sauce that. Lately, she has been asking for Texas burnt ends from the end cut. She's more of a brisket snob than I am...love it!Just a hack that makes some $hitty BBQ....
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Depends on what you need.
Is it for a one bite judging for a comp or are we serving for lunch and dinner?
For me no sauce. If it needs sauce, I move on to the turkey and or sausage.
Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU StoveBGE ChimineaProsper, TX -
Grim, the really successful comp guys do some strange $hit. Ultimately, you turn in a product that fits the region...a product that the appeases the judges taste buds, not your own. Most of em want sauce on everything.Just a hack that makes some $hitty BBQ....
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I dont at home but for competition its a must, just ask the guys winning in brisket. I like to use head country thinned out with the au jus in the foil for my comp sauce.
When we serve briskets to big crowds I use this recipe. http://amazingribs.com/recipes/BBQ_sauces/texas_BBQ_mop-sauce.html
It seems to be well received.Shucker
Eastern North Carolina
Go Pirates!http://facebook.com/oldcolonysmokehouse
https://www.instagram.com/oldcolonysmokehouse/
L & MM BGE/Blackstone 36" Griddle/Pit Barrel Cooker/QDS/Shirley Fab 50" Patio/BQ Grills Hog Cooker/Stump's Classic/Weber 22" OTG
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I have never sauced a brisket during a cook. We do eat sauce on it afterward...sometimes occasionally.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Thatgrimguy said:Over on another forum the question of sauce on brisket came up. It was a competition based thread but it got me wondering... I have never sauced my brisket at home or for comp. I wouldnt' even know what flavor profile to start with.
Do any of you sauce your brisket and if so, what brand or type of sauce are you using?XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo. -
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If it's going on a bun it gets sauce. Can't stand a dry sandwich. Gonna do a brisket for a Christmas party Saturday. Thinking of making a super peppery (texas style) sauce. I'll let you know what I come up with and if it was any good.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
The sauce isn't needed, but there's nothing wrong with enjoying some with your wonderful brisket, if you desire. I like it both ways. I do enjoy a little tangy sauce on mine sometimes. Just a change of pace. A good steak doesn't need anything either, but a good bearnaise is quite nice sometimes. Do what you like. Don't let old fashioned snobbery get in your way. Eat what you like, period.
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There's no right answer, IMO. If I sauce mine, I prefer a "bright" sauce, more tomato than molasses. But I'll eat it either way.
It's actually really fantastic with a mustard sauce. Beef is complemented by mustard.
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On the competition trail it's become obvious we have to start saucing.. But I can't imagine eating sauce on my brisket so I don't know where to start to build my sauce.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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I have a very simple rule, I do whatever the heck I feel like. If I dried it out, then sauce helps. Otherwise, I do what catches my fancy.
If I'm the one spending the time, effort, and money, then I'm gonna make my own rules! Convention be damned!!
Don't tell anyone, but sometimes I use foil too!!Pittsburgh, PA - 1 LBGE -
xiphoid007 said:Don't tell anyone, but sometimes I use foil too!!
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
In 100 percent of my brisket cooks (1), I did not need sauceSandy Springs & Dawsonville Ga
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I sauce the burnt ends from the point. For the slices of flat, I don't sauce.... But I do keep horseradish handy.
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I like sauce and pickles on my sammies but I eat 90% of mine sliced/cubed w/o sauce off the board these days. I have made and eaten so much brisket that I generally pick the best 3-4 bites (little end, little point, little
flat) and serve the rest to others. When I eat at restaurants other than the super stars down here, I almost always hit it with a little sauce.
Keepin' It Weird in The ATX FBTX -
Nope, never have.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
@The Cen-Tex Smoker do you use a vinegar sauce, molasses sauce, mustard? what profile. The molasses sauces that dominate my area suck on brisket.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Thatgrimguy said:@The Cen-Tex Smoker do you use a vinegar sauce, molasses sauce, mustard? what profile. The molasses sauces that dominate my area suck on brisket.
my faves. The recipes are in his book but I generally buy them.Keepin' It Weird in The ATX FBTX -
Actually text me: 512-565-0109Keepin' It Weird in The ATX FBTX
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I never sauce a brisket. I serve it dry and give my guest the option to add sauce.
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
Hawg Fan said:I never sauce a brisket. I serve it dry and give my guest the option to add sauce.
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Oh- and I would never sauce someone else's brisket. Ever. That is bad form.
I Always eatthe best bites sans sauce and then I make sammies out of the nasty bits ( which I love just as much as the glory cuts).
Keepin' It Weird in The ATX FBTX -
Nothing wrong with sauce. Different strokes for different folks.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Not so far, but I'm a somewhat of a newbie.Large, small, and a mini
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