Brisket Question...Sauce or Gravy

yellowdogbbq

One thing I have not done many of is briskets.  When serving do most serve with a sauce/gravy made with the drippings or BBQ sauce or nothing?  I've read about Travis's method which would leave drippings and marinade left for a gravy but I plan on cooking it more traditional with dry rub only.  I will be using a drip pan but not sure if the drippings will be usable after 12 hour cook.  The last one I did was good but after I sliced it it started to dry out a little hence a sauce or something might help.  Thanks for the help in advance. 

-Dennis

The Cen-Tex Smoker

IF you are talking gravy as in adding flour to the drippings, that is blasphemous )

Some of the au jus would be ok to add back in or some of your favorite sauce. I go sauce.

The Cen-Tex Smoker

BTW- what's in your drip pan is 50/50 fat juice. If you are going to add that to your brisky, you need to skim it first or you will have a greasy mess on your plate

yellowdogbbq

LOL, I worded that incorrectly, never would use flour to thicken as in gravy, just curious how you serve it. 

The Cen-Tex Smoker

yellowdogbbq said:

LOL, I worded that incorrectly, never would use flour to thicken as in gravy, just curious how you serve it. 

you can but it's really messy with all the fat in there. Once you skim all the fat, it concentrates the flavor so it's really smoky/salty too. That's why I go sauce. 

yellowdogbbq

Thanks for the help Cen-Tex, I was hoping you would respond since you are the resident expert on brisket. 

The Cen-Tex Smoker

yellowdogbbq said:

Thanks for the help Cen-Tex, I was hoping you would respond since you are the resident expert on brisket. 

I don't know about that but I seem to have the most time on my hands )