Trumpstylz
is Blowin Smoke!
Anyone? What sauce recipe do you recommend?
Does anyone sauce their brisket?
- Thread starter Trumpstylz
- Start date
chad
somebody shut me the fark up.
In comps I would glaze each slice, maybe, with sauce cut with de-fatted au jus...
At home, sauce is on the side!
At home, sauce is on the side!
ksace
Knows what a fatty is.
Not while it's cooking and rarely when eating it when it's first served. With leftovers and sandwiches I like different sauces.
deguerre
somebody shut me the fark up.
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Why would you want to?:becky:
Wampus
somebody shut me the fark up.
In general, no. Au jous only.
I have put sauce on slices on a sammy once in a while, but that's cuz I don't like a dry sammy. I'm a condiment guy and sauce seems to work.
I have put sauce on slices on a sammy once in a while, but that's cuz I don't like a dry sammy. I'm a condiment guy and sauce seems to work.
Porcine Perfection
is One Chatty Farker
I use a mop sauce from the time the bark sets up to when I wrap it.
Beefy Mop Sauce
MAKES ABOUT 3 CUPS
2 cups beef broth
1/2 cup canola oil
1/2 cup Worcestershire sauce
1/4 cup fresh lemon juice (about 2 lemons)
1/4 cup cider vinegar -:
1 tablespoon firmly packed light brown sugar
1 tablespoon kosher salt
2 teaspoons dry mustard (I use Colman's)
1 teaspoon freshly ground black pepper 1 teaspoon granulated garlic
1 teaspoon chili powder
1 teaspoon Louisiana hot sauce
Combine all the ingredients in a medium-size nonreactive saucepan over medium heat, stirring until the sugar and spices have dissolved. Let simmer for about 10 minutes.
Let the sauce cool to warm or room temperature before basting. Baste or mop your barbecue after it has cooked long enough to set your rub. My rule of thumb is to start basting halfway through the cooking time. I baste whenever I have the cooker open or on the halt partial, or full hour.
Beefy Mop Sauce
MAKES ABOUT 3 CUPS
2 cups beef broth
1/2 cup canola oil
1/2 cup Worcestershire sauce
1/4 cup fresh lemon juice (about 2 lemons)
1/4 cup cider vinegar -:
1 tablespoon firmly packed light brown sugar
1 tablespoon kosher salt
2 teaspoons dry mustard (I use Colman's)
1 teaspoon freshly ground black pepper 1 teaspoon granulated garlic
1 teaspoon chili powder
1 teaspoon Louisiana hot sauce
Combine all the ingredients in a medium-size nonreactive saucepan over medium heat, stirring until the sugar and spices have dissolved. Let simmer for about 10 minutes.
Let the sauce cool to warm or room temperature before basting. Baste or mop your barbecue after it has cooked long enough to set your rub. My rule of thumb is to start basting halfway through the cooking time. I baste whenever I have the cooker open or on the halt partial, or full hour.
Skidder
Babbling Farker
what he said. 50/50 mix
IamMadMan
somebody shut me the fark up.
landarc
somebody shut me the fark up.
Pretty much what Wampus said, I serve an au jus with brisket at the table. Or I will dip the brisket in the au jus an serve on a platter. I offer sauce on the side as some folks just must have it. I use Big Butz sauce for that.
On a sandwich, I use sauce, it just works. I am a condiment guy on sandwiches as well. Although, I do like a nice horseradish sauce on a brisket sandwich too, maybe even more than BBQ sauce
On a sandwich, I use sauce, it just works. I am a condiment guy on sandwiches as well. Although, I do like a nice horseradish sauce on a brisket sandwich too, maybe even more than BBQ sauce
---k---
is One Chatty Farker
Rarely. I use a heavy salt and pepper rub, so if i do sauce it is so the sauce will take some of the pepper bite off. Like Landarc, on sandwiches is more common, with a couple pickles. I usually use Stubbs original for brisket. It isn't sweet, and i like that with the rub.
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Bludawg
somebody shut me the fark up.
Your encroaching tar & feather territory for uttering such things in public.
If you sauce it your trying to hide something.
If you sauce it your trying to hide something.
Grabnabber
Babbling Farker
Bingo!!! :clap2:
RangerJ
is one Smokin' Farker
Sauce is a 650 Million Dollar business, lots of people sauce.
I'm a native Texan, we use sauce. Don't buy into all the purist hype, sure it tastes just fine without it when cooked properly, but so do fries. Raise your hand if you eat them without ketchup.
Mueller, Franklin, et. al have sauce at their joints.
Have it, don't serve it on it.
I'm a native Texan, we use sauce. Don't buy into all the purist hype, sure it tastes just fine without it when cooked properly, but so do fries. Raise your hand if you eat them without ketchup.
Mueller, Franklin, et. al have sauce at their joints.
Have it, don't serve it on it.
Bludawg
somebody shut me the fark up.
I'm Rasing MY HAND ! French Fries are delivery devices for ingesting Ketchup. How much potato flavor comes through? ZERO zip zilch none no nada it's a cover up for crappy fries. I view sauce on brisket the same way.
RangerJ
is one Smokin' Farker
You can't be concerned about fry flavor when you've stated what is bold above. You've already agreed that they are used for ketchup ingestion.
That being said, your certainly welcome to your opinion, but people eat sauce and they eat it on brisket. AND, they do it in Texas.
They whole "no sauce in Texas" thing wears me out. I serve sauce with my beef, on the side. And I have nothing to hide, trust me.
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Smoothsmoke
Babbling Farker
My favorite sauce that goes great with brisket.
djoseph74
Knows what a fatty is.
Not while cooking. I put the sauce out separate when I serve it.
WineMaster
Babbling Farker
If Franklin said all brisket should be brushed with esspresso sauce that he makes just for his brisket. I think i'd by stock in esspresso beans.
trufunk
Full Fledged Farker
I do like a little salsita with my bbq ribs or brisket just a little for extra zing.
VoodoChild
is one Smokin' Farker
No Sauce on Briskit here either ... Unless doing left over sammies or something ....Briskit I just cant sauce !!1:blabla::blah::blah::blah:
