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Best bbq sauce for brisket

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Comments

  • SPRIGS
    SPRIGS Posts: 482
    corey24 said:
    I like Country Bobs with Brisket...
    Love that stuff on Chicken Fried Steak, burgers, chops, etc...might have to give it a go on Brisket.  Thanks for the suggestion.
    XL BGE
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Theophan said:
    The Cen-Tex Smoker said:
    Franklin Texas Style Sauce
    ... 1/4 Tbsp + 1.5 tsp brown sugar...
    That's just SO weird!  

    THANKS for posting that and confirming that no kidding, that's what Franklin's book says.  I can't help it, I still think it's a typo, and must be a typo in the book.  Maybe he meant 1/4 CUP, not 1/4 Tablespoon.

    I mean, seriously, nobody measures 1/4 of a tablespoon!  There aren't any 1/4 Tb spoons, and what's the point?  A teaspoon is 1/3 of a tablespoon, and will anyone really taste the difference between 1/4 tablespoon and 1/3 tablespoon, especially when added to another half tablespoon (the 1.5 tsp)?  It just doesn't make any sense.

    I could picture it maybe having been scaled down from 1 Tablespoon in a 4x larger original recipe to 1/4 tablespoon, but that would mean that the 1.5tsp in the scaled-down version would have been 6 tsp in the larger original recipe, but 6 tsp = 2 Tb, so 1 Tb + 6 tsp would equal 1 Tb + 2 Tb, so why wouldn't the original recipe just have been 3 Tb?

    Seems to me he probably meant 1/4 CUP plus 1.5 tsp brown sugar.  1.5 tsp + 1/4 Tb is just nuts.

    It is odd but I think he's probably blowing a little smoke or at the very least has a wicked grin going when he writes this. He could have done the measurements in much easier to understand terms but I think he likes to be seen as some wizard who measures down to the grain of sugar. Or it could be a typo in the book. Who knows?


    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    There is a lot of sugar in ketchup and Worcestershire and this sauce is not very sweet (although he calls it "sweet sauce" in the book). I dunno. It's good and I don't have to guess because it's 3 minutes from my house. Would love to know what you guys think. 


    Keepin' It Weird in The ATX FBTX
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  • corey24
    corey24 Posts: 386
    SPRIGS said:
    corey24 said:
    I like Country Bobs with Brisket...
    Love that stuff on Chicken Fried Steak, burgers, chops, etc...might have to give it a go on Brisket.  Thanks for the suggestion.


    Had a friend recommend last year and I thought it was dynamite with brisket....just enough sweet but not to much.  Complimented the beef nice and not overpowering.

    XL Egg Owner Since Dec 2013 - Louisiana

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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    The Cen-Tex Smoker said:
    There is a lot of sugar in ketchup and Worcestershire and this sauce is not very sweet (although he calls it "sweet sauce" in the book). I dunno. It's good and I don't have to guess because it's 3 minutes from my house. Would love to know what you guys think. 


    I ordered one of each from HEB. I'm too lazy to deal with all those teaspoons and tablespoons. Thanks for the tip CT. 

    FWIW HEB was as cheap as I could find after a quick search. $13 for 2 bottles shipped to GA. Unfortunately they wouldn't let me add a prime brisket to my cart.  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • lousubcap
    lousubcap Posts: 36,714
    @SmokeyPitt - I cheat like you with the HEB on-line ordering.  If I recall correctly, you can add a good number of bottles for the same shipping cost. They do a great job of wrap and pack.
    BTW- should you check and you don't find the sauce(s) check back in a few days as they will reload the web-site.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Hub
    Hub Posts: 927
    Why not try something a little different? Alabama white sauce is AWESOME on brisket.
    Beautiful and lovely Villa Rica, Georgia
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  • HeavyG
    HeavyG Posts: 10,380
    SPRIGS said:
    I'm going to try it with a 1/4 cup.  I like a little sweetness and just tend to throw some brown sugar in it.  I bet it is supposed to be 1/4 cup.
    I agree. If you look at his recipe it says it makes 3 cups and  1/4 CUP of sugar not a fraction of a tsp. would seem to be needed to get it thereabouts.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • thetrim
    thetrim Posts: 11,387
    Texansurf said:
    None if you made it right
    Yup!   The best part of Brisket Camp last year was that you couldn't find a bottle of sauce even if you wanted it.   And, trust me, you didn't want it.  
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • Botch
    Botch Posts: 17,349
    Here's what I use:
     
    2 Tblsp butter
    1/4 cup grated onion
    1 grated or crushed garlic clove
    1.5 tsp chili powder
    2 cups tomato juice
    1/2 cup white vinegar*
    2 Tblsp Worcestershire (washyersister) sauce
    1/2 tsp reconstituted mustard powder
    1 tsp minced chipotle
    2 Tblsp molasses
    1.5 tsp salt
    1/4 tsp black pepper
     
    Melt butter, saute onion 10 minutes or so, add garlic saute for 30 seconds, add chili powder another 30 seconds, then everybody in the pool and simmer for 20 minutes or so.
     
    *this recipe came from Cook's Illustrated, and originally calls for 3/4 cup white vinegar.  I prefer 1/2 cup, and is probably the only CI recipe I've modified!   

    “I'll have what she's having."  

        -Rob Reiner's mother!   

    Ogden, UT, USA

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  • bigegger
    bigegger Posts: 87
    real brisket won't need any sauce B)
    LBGE with 76" Challenger Cooking Island
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