Best bbq sauce on brisket
- Thread starter Delno1
- Start date
Harbormaster
somebody shut me the fark up.
mchar69
Quintessential Chatty Farker
I'm interested as well - my basic
Brisky sammy = whole wheat bread, mayo, then iceberg or lettuce leaves,
then warm brisket slices, like I had today.
More S+P.
What do you guys do?
Brisky sammy = whole wheat bread, mayo, then iceberg or lettuce leaves,
then warm brisket slices, like I had today.
More S+P.
What do you guys do?
dwfisk
Quintessential Chatty Farker
Uhhhhhh..........none:becky:
IamMadMan
somebody shut me the fark up.
Harbormaster
somebody shut me the fark up.
Geez guys, read the OP.
The poster said "no sauce needed", but someone always asks. He doesn't have store bought, and wanted to make some.
"None" is the answer he already had.
The poster said "no sauce needed", but someone always asks. He doesn't have store bought, and wanted to make some.
"None" is the answer he already had.
Free Mr. Tony
is Blowin Smoke!
I've made too many to really say a specific recipe, but substitute tomato juice for ketchup works for most recipes. It thins out the sauce considerably, and just seems to work on brisket better than the gloppy stuff. Less sugar, more bite, and very little vinegar seems to be a running theme for good brisket sauce. If you use coffee in your rub (which I love), try some coffee in your sauce as well.
BBQ Freak
Babbling Farker
I usually eat some slices with out and a few with sauce but when I do I like a very thin sauce like Swamp Boys Sauce .
mikemci
Babbling Farker
You beat me to it.....I have told many guests " I don't have any sauce". You get some funny looks too. I think that they are thinking "you love to BBQ and you don't have any sauce"???!!
allboy
Full Fledged Farker
BBQ sauce on brisket? Yuk!
cseymour45
Knows what a fatty is.
I have altered a few things below and found it to be better. Added about 1/3 cup of a lager style beer. Left out some of the brown sugar (I just don't like super sugary sauces or rubs). Also I would highly recommend cutting the Cumin to about 1/2 Tbs, it's pretty powerful. Overall we love it around my place with pork and brisket.
Classic Barbecue Sauce, by Aaron Franklin
Makes about 3 cups
1 3/4 cups ketchup
1/2 cup plus 2 tablespoons water
1/4 cup plus 1 tablespoon cider vinegar
1/4 cup plus 1 tablespoon white vinegar
1/4 tablespoons plus 1 1/2 teaspoons brown sugar
2 tablespoons plus 1 1/2 teaspoons
Worcestershire sauce
1 tablespoon chile powder
1 tablespoon ground cumin
1 1/2 teaspoons kosher salt
1 1/2 teaspoons coarse black pepper
Classic Barbecue Sauce, by Aaron Franklin
Makes about 3 cups
1 3/4 cups ketchup
1/2 cup plus 2 tablespoons water
1/4 cup plus 1 tablespoon cider vinegar
1/4 cup plus 1 tablespoon white vinegar
1/4 tablespoons plus 1 1/2 teaspoons brown sugar
2 tablespoons plus 1 1/2 teaspoons
Worcestershire sauce
1 tablespoon chile powder
1 tablespoon ground cumin
1 1/2 teaspoons kosher salt
1 1/2 teaspoons coarse black pepper
landarc
somebody shut me the fark up.
If this were the comp forum, I would say Blues Hog.
But, since it's not, I prefer it served with either a fortified jus (which could be Big Butz Original cut 50/50 with jus)
or with horseradish sauce. Yep, Horsey sauce on brisket is really good
But, since it's not, I prefer it served with either a fortified jus (which could be Big Butz Original cut 50/50 with jus)
or with horseradish sauce. Yep, Horsey sauce on brisket is really good
jbounds286
is Blowin Smoke!
whatever they have at cousin's bbq in fort worth....tho i dont have a recipe for it...but if u find one..please share! im dying to know! lol
I like just a bit of au jus but a brisket sammie with some bbq sauce can be good eats
I don't have a go to recipe for brisket sauce but Head Country hot is quite good on beef. About the only way I really like brisket is with sauce or on a sandwich with other stuff.
Smokesignalsfromtx
is one Smokin' Farker
Head Country or Stubbs.....
Bludawg
somebody shut me the fark up.
This is what I use for Chop beef & Pulled Chuck
BluDawg'sTexas Red Sauce
1/2 cup cider vinegar
1 cup ketchup or chili sauce
1 cup *water
6 Tbl *white sugar
2 tsp salt
2 Tsp chili powder (Guajillo powder, chile d'arbol powder
and ground cumin)
1tsp back pepper
1Tbl New mexico chili powder
1 Tbl paprika
2 tsp Cholula hot sauce
In a microwavable bowl or large measuring cup combine vinegar, water, sugar and spices.
Heat on high 1 min stir to dissolve sugar allow to cool 20 min. stir in ketchup and bottle.
Allow to sit at least 4 hrs or overnight.
BluDawg'sTexas Red Sauce
1/2 cup cider vinegar
1 cup ketchup or chili sauce
1 cup *water
6 Tbl *white sugar
2 tsp salt
2 Tsp chili powder (Guajillo powder, chile d'arbol powder
and ground cumin)
1tsp back pepper
1Tbl New mexico chili powder
1 Tbl paprika
2 tsp Cholula hot sauce
In a microwavable bowl or large measuring cup combine vinegar, water, sugar and spices.
Heat on high 1 min stir to dissolve sugar allow to cool 20 min. stir in ketchup and bottle.
Allow to sit at least 4 hrs or overnight.
Ag76
is Blowin Smoke!
What does this mean: "2 Tsp chili powder (Guajillo powder, chile d'arbol powder
and ground cumin)" Are you saying equal parts of Guajillo powder, chile d'arbol powder
and ground cumin for a total of 2tsp?
Bludawg
somebody shut me the fark up.
Mix it to your heat tolerance. I do 3/4 Guajillo 1 1/2 Chili d'arbol and 3/4 comino, d'arbol is on a heat level of Cayenne
