The perfect addition to a brisket resting in foil-apple jelly!!! The slightly sweet is a good 'foil' for a hot spicy rub. That is all I add to the foil.
Steve that's a good idea which got me thinking; would apple butter work as well? Because of its consistency, it would be real easy to spread over the meat plus the apple is already somewhat caramelized.
Paul I tried apple butter a long time ago. It did not impress me. The gelatin in the jelly seems to be a good thing. The apple butter, if I remember correctly, just seemed like mush.