MidnightStokersBBQ
Knows what a fatty is.
Revamping our brisket recipe this year and wondering what everyone else does. Not asking for a specific sauce name, just a technique. My personal palette prefers a traditional brisket flavor (au Jus or drippings/broth) but I know that varies judge to judge. I am a also CBJ and most of the stuff I taste seems to have mixture of sauce and drippings. Just curious really.
Do you:
1) Sauce with straight/doctored bbq sauce similar to ribs, chicken & pork?
2) Sauce with an Au Jus or broth/drippings?
3) Sauce with a combination of sauce and broth/drippings?
4) No sauce. Straight from the cooker.
Do you:
1) Sauce with straight/doctored bbq sauce similar to ribs, chicken & pork?
2) Sauce with an Au Jus or broth/drippings?
3) Sauce with a combination of sauce and broth/drippings?
4) No sauce. Straight from the cooker.
