Needed texas brisket sauce

I think you are better off serving a 'jus' than a sauce. I like to take the drippings and add them to a pan, add enough water to bring me to 2 cups, add some beef base (or you could just use beef stock instead of the water and beef base). Adjust for salt and pepper if needed. Serve that way. I do not defat.

Otherwise, for a BBQ sauce, I mix the drippings into a prepared sauce (Sweet Baby Ray's...Bone Suckin' sauce etc), add a little vinegar to thin and sour the sauce up a bit. It ends up being a matter of whether it tastes good or not to drink a spoonful.

I recently ran across this authentic Sam Houston BBQ sauce recipe. Just ignore the baked ribs part. :wink:

She also has a cookbook.

John

Can't beat the taste of a good brisket, no sauce needed.

Like Landarc said "you are better off serving 'a jus' than a sauce."

.

Here is my basic jus recipe. Minus the use of base.

Drippings including fat from brisket wrapping
cut offs from brisket (I use the ones from previous cooks, but, it can be that days cook)
enough water to make 2 cups total of liquid
1 tablespoon fish sauce or Worcestershire sauce

Bring all ingredients to boil for 5 minutes, mash cutoff to infuse into liquid. You are looking for a salty, smoky liquid here. Strain and reserve for step 2.

4 tablespoons of finely chopped onions
1 teaspoon of finely chopped garlic*
1 tablespoon of rub or equal parts chile powder, granulated garlic, black pepper

Saute onions and rub, add garlic to soften. Once onion and garlic are softened, add in liquid from prior step. Bring to simmer for 5 minutes to combine flavors.

* for garlic, I normally do not use a knife to mince garlic. I will smash the garlic slightly, add some kosher salt and then using a pastry cutter, cut the salt into the garlic, this gives a much better flavor.

** yes, I save my cutoffs from each cook, be it pork, ribs or brisket, when I need to make a jus or sauce, I start my base liquid by boiling these things to create a flavorful meat base. You can even reduce it by 3/4, and get a demi-glace like version of liquid smoke without the chemical flavor.

This is my moms simple texas dippin sauce.

Large pot to hold all ingredients with 4 tbs salted butter, sautée one large Vidalia onion chopped very fine.
4 cups Heinz ketchup
1/4 cup worchester
Juice from 1 squeezed lemon
1/4 cup molases
1/2 cup WHITE vinegar
1 tsp each: granulated garlic, season salt, chipotle powder, black pepper, cumin.
Bring to a simmer and serve.
Typical red Texas sauce is not meant for glazing, just dipping. It's ketchup, vinegary, chopped onions and savory. No sweet!
Good luck. This how we cook down here

A pic of the sauce she makes every year for the family reunion.

Just in Case there is any qualification required for certified texan! :boxing:

Here is an authentic brisket dipping sauce from Meathead at Amazing Ribs.

http://amazingribs.com/recipes/BBQ_sauces/texas_BBQ_mop-sauce.html

My go too beef sauce.



4 tomatoes
1 cup plane tomato sauce
1/4 cup white vinegar
You can use 4 cups of ketchup instead of the above three if you want...


one onion chopped
6 cloves garlic minced
1/4 cup apple cider vinegar
1/4 cup bourbon
1/2 cup water
1/3 cup brown sugar
1 tbls beef boulon
1 tspn liquid smoke (or just put in in your pit for an hour or so!)
[FONT=&quot]5 dried habaneros finely chopped
tbl spn butter
Fresh ground black pepper
salt
simmer onion in butter til clear, add garlic and bourbon reduce a bit. Add brown sugar and habanero simmer a bit. Add remaining wet ingredients tomato, vinegar and water, mix and bring to boil. Turn down heat and simmer for 20 min.
I take the sauce off of the stove after it hits a boil and place it in the smoker to add some smoke flavor. [/FONT]

Lol looks like the govt will be visiting your house in a couple years also if heresay is true. I'm gonna givem the bullets first though!

I Use these two on brisket and Pulled Beef

Texas Red Sauce

This is a thin sauce, very
basic and good

1/2 cup cider vinegar
1 cup ketchup
1 cup water
6 Tbl white sugar
2 Tsp salt
2 Tsp chili powder (Guajillo powder, chile d'arbol powder
and ground cumin)
1tsp back pepper
1tbl New mexico chili powder
1 tbl paprika
2 tsp Cholula hot sauce

In a microwavable bowl or large measuring cup combine vinegar, water, sugar and spices.
Heat on high 1 min stir to dissolve sugar allow to cool 20 min. stir in ketchup and bottle.
Allow to sit at least 4 hrs or overnight.

Blu's Black Gold (Texas Tea)

Ingredients:

1/3 cup dark karo syrup or cane syrup
1/3 cup strong coffee
1/4 cup ketchup
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
6 tsp chili powder
1 tbl corn oil
2 tsp dry mustard
1/2 tssp salt
1/2 tsp hot pepper sauce

Directions:
Mix Coffee, vinegar, Woster, oil and spices in a sauce pan bring to a bloi for 1 min. remove from heat add remaining ingredients stir to combine allow to cool and bottle.

Real Texas brisket needs no sauce, iMO. But, if you must have sauce, most Texas sauces are tomato based, and are a mix of sweet and hot -- not big on the vinegar.

Honestly, if I make BBQ for a crowd, and I know some of them are going to want sauce, I mix a store bought sauce, like SBR, with some honey and cayenne pepper, and simmer it to blend the heat and sweet. The sauce people always love it. I actually like it, too, on grilled chicken and other hot and fast cooked meats.

CD

Nice tatujaje dupemaster!

jmoney7269 said:

Lol looks like the govt will be visiting your house in a couple years also if heresay is true. I'm gonna givem the bullets first though!

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Aw, just serve them some Blue Bell. Ummmm, Vanilla for me, please.

BTW, it wasn't Jefferson who said that. :tsk:

Now, back to the topic of "sauce for brisket," since this is, after all, Q-Talk.

CD

I don't know if this is Texas, but I really like Raichlen's Red Eye Sauce.

Pool daddy's redd n wett is really good on brisket


-Nick

HankB said:

I don't know if this is Texas, but I really like Raichlen's Red Eye Sauce.

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I've never tried red-eye gravy, but I know Chef Dean Fearing, a Texas legend, is a real fan of it. I want to try it, one of these days -- add it to my farking six-page to-do list.

CD

I use an espresso BBQ sauce based on franklins recipe that he put in Robb walshs book. Btw, that recipe is nothing like what he serves in his place. Honestly, the recipe provided in the book is comicly bad.

Here is my version.
2 cups ketchup
3/4 cup water
1/3 cup distiller white vinegar
1/3 cup cider vinegar
3 shots of espresso
2 tsp Worcestere
1 tsp kosher salt
Less than 1 tsp black pepper
One pinches lemon powder*

Simmer it for 20-30 mins until it smooths over. It goes really well with the brisket. Sometimes I cut back on the white vinegar and occasionally I'll add an extra shot if I can't taste the espresso enough midway through the simmer.

Agreed, Raichlen's red eye sauce is good. mmmm bacon.