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Unread 11-23-2010, 03:12 PM   #1
jetfxr27
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Default Brisket Drizzle

Whats best? I have seen people drizzle a sauce over the sliced flat. Any suggestions, I feel mine could use a small kick of something. Nothin sweet though, which is all I have.

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Unread 11-23-2010, 03:15 PM   #2
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Uhhhh, I'll take mine just like that!
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Unread 11-23-2010, 03:26 PM   #3
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Uhhhh, I'll take mine just like that!
X's 2.

Plain with the juice from the cook works for me too!

John
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Unread 11-23-2010, 03:42 PM   #4
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X's 2.

Plain with the juice from the cook works for me too!

John
x3, plus the juices.
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Unread 11-23-2010, 03:43 PM   #5
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Quote:
Originally Posted by JCHjr55 View Post
X's 2.

Plain with the juice from the cook works for me too!

John
it was awesome. Unfortunately no juice from the cook. Direct heat no pan.
Doing leftovers tonight and would like a small tangy touch of sauce to go over it.
Just not sure what flavor profile matches it best.
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Unread 11-23-2010, 03:46 PM   #6
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Some reduced beef broth. Dash of Sweet Baby Rays... tang it up with a dash of Malt Vinegar.
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Unread 11-23-2010, 03:48 PM   #7
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Some reduced beef broth. Dash of Sweet Baby Rays... tang it up with a dash of Malt Vinegar.
Awesome, exactly what my tounge was tryin to create. A lil tang, some sweet and beefy. Love it.
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Unread 11-23-2010, 03:51 PM   #8
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if needed i just put some sauce on the side to dip in. rarely used though.
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Unread 11-23-2010, 03:56 PM   #9
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Mainly for those bites you don't happen to get much bark. If there is a small amount of tangy sauce somewhere it would be nice.
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Unread 11-23-2010, 03:58 PM   #10
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What's wrong with a nice Horseradish sauce? :)
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Unread 11-23-2010, 10:40 PM   #11
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Quote:
Originally Posted by SmokinAussie View Post
Some reduced beef broth. Dash of Sweet Baby Rays... tang it up with a dash of Malt Vinegar.

Will give it a shot
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Unread 11-23-2010, 10:56 PM   #12
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What's wrong with a nice Horseradish sauce? :)
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Unread 11-24-2010, 07:38 AM   #13
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Next time, instead of broth, try beef consumme or stock. I like to make my own beef stock (the store stuff tastes like water). the consumme you buy has gelatin in it and a little more flavor.

I also buy beef stock on line from soupbase and keep it in the fridge for a base.
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Unread 11-24-2010, 09:00 AM   #14
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I'm not a fan of any sauce at all, unless of course it really needs it. I like to taste the meat and flavors from the smoking/cooking process first.
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