If I am going to serve a brisket to the unknowing heathens ( ie: local guests without a clue) then I make my own sauce recipe and water it down a bit. It is creamy smooth and a bit spicy. ( made with red pepper and Tabasco as seasonings. ) Love it on ribs and pulled pork sammies, but my brisket goes nekkid when the wife and I eat it.
Blessings,
Omar
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Webber 22 1/2 OTG Gold, UDS, rusted out chimney, Red Lavatools Thermowand, Maverick ET 732, 1950 model wife. Walking cane to help me get around.
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