Apparently you are paying attention to this "Comp Brisket Sauce" thread. :shock: :wink: Just bustin' your chops, of course.Interesting discussion. Saucing brisket is one area that I pay zero attention to. I've always figured cooking it right doesn't warrant much more. That's not to say I won't be playing with some things to step up my game over the winter!
Sauce, you guys put sauce on brisket ? wow i knew I missing something
Fat is flavor!!!!. What has been consistant is we always thin it down with the de-fatted juices from the foil a
Tom
Fat is flavor!!!!
Yo Scottie. I really liked that sweet tabasco too. In fact it's gone and I can't find it at the grocery. I'll keep my eyes peeled for the garlic.
Beers!
CHris
Apparently you are paying attention to this "Comp Brisket Sauce" thread. :shock: :wink: Just bustin' your chops, of course.
John
I agree with most saying brisket does not need sauce. We have done better without sauce. We have done decent with sauce also. I don't know why I change our technique so much. I am just an experimental mudder bucker. I like the look of brisket when you dip in a thin sauce and pull it out, it looks much better in the box. Looks moist, and is moist. A lot of times we had no sauce the brisket was moist but looked dry. So what I am saying is that they eat with their eyes first. So if it looks moist, in their head before it gets to their mouths. It is moist. Catch my drift!
I agree, great brisket needs no sauce!