PDA

View Full Version : Does anyone sauce their brisket?


Trumpstylz
01-18-2013, 04:17 PM
Anyone? What sauce recipe do you recommend?

chad
01-18-2013, 04:20 PM
In comps I would glaze each slice, maybe, with sauce cut with de-fatted au jus...

At home, sauce is on the side!

ksace
01-18-2013, 04:23 PM
Not while it's cooking and rarely when eating it when it's first served. With leftovers and sandwiches I like different sauces.

deguerre
01-18-2013, 04:23 PM
Why would you want to?:becky:

Wampus
01-18-2013, 04:24 PM
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.

Porcine Perfection
01-18-2013, 04:26 PM
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.

Skidder
01-18-2013, 04:37 PM
In comps I would glaze each slice, maybe, with sauce cut with de-fatted au jus...

At home, sauce is on the side!

what he said. 50/50 mix

IamMadMan
01-18-2013, 04:37 PM
why would you want to?:becky:


^ +1 .......

landarc
01-18-2013, 04:38 PM
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

---k---
01-18-2013, 04:51 PM
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.

Sent from my DROID2 GLOBAL using Tapatalk 2

Bludawg
01-18-2013, 05:04 PM
Your encroaching tar & feather territory for uttering such things in public.
If you sauce it your trying to hide something.
http://i968.photobucket.com/albums/ae164/Bludawg51/DSCF0020.jpg

Grabnabber
01-18-2013, 05:29 PM
I do like a nice horseradish sauce on a brisket sandwich too, maybe even more than BBQ sauce

Bingo!!! :clap2:

RangerJ
01-18-2013, 05:40 PM
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.

Bludawg
01-18-2013, 05:54 PM
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
01-18-2013, 06:02 PM
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.

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.

Smoothsmoke
01-18-2013, 06:07 PM
My favorite sauce that goes great with brisket.

http://www.ttdrinksfestival.com/wordpress/wp-content/uploads/2012/10/drink-grand-old-parr-product.jpg

djoseph74
01-18-2013, 06:24 PM
Anyone? What sauce recipe do you recommend?

Not while cooking. I put the sauce out separate when I serve it.

WineMaster
01-18-2013, 07:44 PM
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
01-18-2013, 08:10 PM
I do like a little salsita with my bbq ribs or brisket just a little for extra zing.

VoodoChild
01-18-2013, 08:12 PM
No Sauce on Briskit here either ... Unless doing left over sammies or something ....Briskit I just cant sauce !!1:blabla::blah::blah::blah:

martyleach
01-18-2013, 08:53 PM
Just like so many things BBQ, it comes down to personal preference, which makes BBQ so much fun. You can cook the same piece of meat different ways and have it come out great.
I prefer to try stuff all different ways. Many times they are all great.

However, that said.... I don't sauce my brisket until the next day when I am making a sandwich. My wife, will chop up her freshly cooked brisket and mix it with sauce. Her choice!

Swamp Donkeyz BBQ
01-18-2013, 09:11 PM
+1 on saucing the next day. My Wife eats sauce on everything, including brisket. Personal preferance.

Fo Sizzle My Nizzle
01-19-2013, 01:34 AM
Anyone? What sauce recipe do you recommend?

Saliva.

JazzyBadger
01-19-2013, 05:05 AM
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.


Lmao, indeed man. Everybody I know in this wondrous state is obsessed with sauce. They drown everything in it. They'll lie about it too, and that's when it's really funny.

MaximumJEFF
01-19-2013, 05:50 AM
I usually just use the drippings/au jus. I think next time I'll add some Worcestershire to it. Sounds like a good idea..

Bludawg
01-19-2013, 11:26 AM
Lmao, indeed man. Everybody I know in this wondrous state is obsessed with sauce. They drown everything in it. They'll lie about it too, and that's when it's really funny.
You don't know me! If you did you would know I am a tuff love tell it like it is shoot from the hip person. Do I have a sauce that compliments brisket??? Yes, I keep it for guests if they ask, most don't. Do I use it? No!! I used to work in Huston I never found good BBQ there so Yeah that's why all the folks you know drown it in Sauce. Have a nice day:biggrin1:

JazzyBadger
01-19-2013, 12:30 PM
You don't know me! If you did you would know I am a tuff love tell it like it is shoot from the hip person. Do I have a sauce that compliments brisket??? Yes, I keep it for guests if they ask, most don't. Do I use it? No!! I used to work in Huston I never found good BBQ there so Yeah that's why all the folks you know drown it in Sauce. Have a nice day:biggrin1:

I didn't reckon I knew you outside of this site. I'm not much of a fan of sauce for brisket I make by itself, but I'll use sauce on a sandwich with brisket on it gladly. I'll use sauce on a bunch of my friends briskets though.
I don't eat out at restaurants really, so I can't speak much about good BBQ in Houston. Most of my friends don't live in Houston though, they all live in Jonesboro! So I guess Jonesboro just sucks BIG TIME! Oooh, did your face melt off from the sick burn?! Lmao, stay smoky man.

Q Junkie
01-19-2013, 12:33 PM
Saliva.

Do you serve it on the brisket or just on the side?

Bludawg
01-19-2013, 12:42 PM
Jonseboro don't Suck but our trees all lean SE:heh:

Fo Sizzle My Nizzle
01-19-2013, 01:06 PM
Do you serve it on the brisket or just on the side?

Usually a lil of both.

Ackman
01-19-2013, 01:48 PM
I like just au jus when first coming out of the smoker. I have found that the left overs tend to be a bit dryer and more in need of a sauce.

Bludawg
01-19-2013, 02:13 PM
I like just au jus when first coming out of the smoker. I have found that the left overs tend to be a bit dryer and more in need of a sauce.
Your brisket will stay moist if you only carve as needed and will retain it's "Fresh off the pit" goodness, once carved it looses moisture. Once the sliced brisket is refrigerated it shrinks(or tightens if you will) forcing out the moisture and gets drier.

QTEX
01-19-2013, 02:38 PM
Sometimes

Q-Dat
01-19-2013, 06:08 PM
I used to be in the no sauce needed if its cooked right period camp. For the most part I still am, but I have found that when making a sandwich with the fattier richer point meat that a light drizzling of a tangy spicy vinegar/tomato/molasses sauce helps cut the fattiness. And thus pairs well with it.

Spartan_Jeff
01-20-2013, 01:57 AM
I like it both ways. If I use sauce, I tend to use a sauce with some tang and less sweet.