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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 01-02-2015, 08:44 PM   #1
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Smile BBQ Sauce for Brisket

I know that this will cause a issue of to sauce or not to sauce brisket

If you do like sauce on your brisket, burnt ends or slices, what's your favorite sauce to use

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Old 01-02-2015, 08:53 PM   #2
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I am not a big fan of sauce for sliced brisket. I do, however, enjoy a nice creamy horseradish (sp?)

As far as burnt ends go, after tenderizing mine, I prefer to glaze with a sweet, spicy sauce that we use to glaze ribs. Gives that candy burst but isnt too much to take away the beefy greatness of the brisket
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Old 01-02-2015, 08:56 PM   #3
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I like brisket
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Old 01-02-2015, 08:57 PM   #4
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Blues Hog Regular and Blues Hog Tenn. Red is pretty solid.

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Old 01-02-2015, 09:04 PM   #5
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Originally Posted by Dex View Post
Blues Hog Regular and Blues Hog Tenn. Red is pretty solid.

That mix is good on most all bbq in my opinion
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Old 01-02-2015, 09:10 PM   #6
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I start with Sweet Baby Rays and doctor the chit out of it. I call it Paula Deen sause cause I put a bunch of butter in it anlong with oter stuff. It is sweet and savory and people that don't like spice love it, I use other spice on top like HDD or Ghost pepper powder (now Crucible) to get the kick I want.

Sauce sparingly on brisket for me.
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Old 01-02-2015, 09:11 PM   #7
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Something sweet on burnt ends. And if you insist on saucing the slices, something savory like Head Country is a good choice.
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Old 01-02-2015, 09:15 PM   #8
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Old 01-02-2015, 09:44 PM   #9
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Fountaine’s Sauce Recipe*
By Fred Fountaine Pitmaster
Louie Muller BBQ

1 quart (32 ounces) catsup
3 quarts water
2 onions the size of baseballs, cut up fine (use 1 ½ if they are the size of softballs)
2 beef bullion cubes
2 tablespoons salt, or to taste
¼ cup black pepper, or to taste
In large pan, combine all ingredients, going gently with salt and pepper first.
Bring to boil over high heat and boil vigorously 40 minutes. Reduce heat to low, tast and correct seasonings, and let simmer 40 minutes longer. At end, increase heat to medium-high and bring to a boil again. Then it’s done. Bottle in clean bottle or jars and store in refrigerator. Makes about two quarts.
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Last edited by Bludawg; 01-02-2015 at 10:54 PM..
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Old 01-02-2015, 10:18 PM   #10
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I really like Aaron Franklin's Espresso BBQ Sauce. The bitterness of the espresso balances the sugar in the ketchup. I don't like any sweetness with beef.
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Old 01-03-2015, 12:00 AM   #11
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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.


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Old 01-03-2015, 12:36 AM   #12
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For sliced brisket, I'm a sauce dipper if I use sauce at all. I like my homemade which I think of as Texas meets Memphis as it's peppery with a good vinegar kick and not super sweet. I'll also doctor Sweet Baby Ray's with black pepper, chile powder, vinegar, and mustard if I don't have homemade or am being lazy. I'm a fan of Black's, Interstate, and Golden Pride in Albuquerque's sauce on brisket when I want to sauce it. Mostly, I'd say I'm about 75% no sauce to 25% sauce dipping on brisket and short ribs.

Burnt Ends get a thinned down version of one of the above usually before heading back to the pit or oven.
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Old 01-03-2015, 01:50 AM   #13
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I like to use EAT Barbecue's "The Next Big Thing" on my burnt ends.
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Old 01-03-2015, 02:11 AM   #14
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I take a sauce like Blues Hog original or Sweet Baby Ray's and cut it with my Tennessee red, butter, and brisket drippings that pour out of my butcher paper and when I ends up tasting like rich, buttery, liquid brisket, so it's not a completely different flavor, and people usually freak out about how awesome it is. That said.....I don't put it on mine when I eat it.
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Old 01-03-2015, 09:11 AM   #15
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Nothing wrong with sauce on brisket brother. For slices I like most any sauce thinned with the brisket juice. Sauce on the slices makes the flat so much better for me as by itself can be bland. Burnt ends I won't thin the sauce and like something spicy.
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