Brisket gravy?

[Pete Watt Scottish Border]

We served our guests with a tomato ketchup based sauce and whilst it was lovely it tasted we thought a bit too tomato strong.

Suggestions please for an appropriate recipe?

TIA,

Pete

 

[JohnInPA]

Maybe Aaron Franklin's?

Recipe: Franklin Barbecue’s BBQ Sauce

Aaron Franklin’s homemade Texas barbecue sauces pair with brisket

www.eater.com

Aaron Franklin’s Espresso Barbecue Sauce Recipe​

Makes about 2 cups

Ingredients:​

1 1/2 cups ketchup
1/2 cup white vinegar
1/2 cup cider vinegar
1/4 cup dark soy sauce
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 cup brown sugar
3 tablespoons (1 1/2 ounces) freshly pulled espresso
Brisket drippings, for flavoring

Instructions:​

Mix the ketchup, both vinegars, the soy sauce, garlic and onion powders, and sugar together in a saucepan and bring to a simmer over medium heat, stirring occasionally. Remove from the heat, stir in the espresso, and then add the brisket drippings to taste. Let cool, then transfer to a jar, bottle, squeeze bottle, or however you want to store it. Store in the refrigerator for up to 2 weeks.

 

[MartinB]

Gravy?.. that's what we call barbecue sauce.

And of course, purists will tell you that's not needed for well cooked meat. It might even be considered blasphemous.

Personally I like a little barbecue sauce.

 

[JKalchik]

Most of the problem that I have with sauces is that they rather overpower the meat. At least for my own 'cue, I rarely use any.

I might politely suggest looking up Number Five sauce from @Steve Petrone listed in the Sauces/Recipes sub-forrum.

Bachan's Japanese is alse good, thin and very soy sauce forward.

 

[Brett-EDH]

I’d recommend making a simple jus from the brisket trimmings you take off the brisket when preparing it for seasoning.

The beef bits and pieces in some sautéed mirepoix will make a simple beef stock.

 

[Pete Watt Scottish Border]

Many thanks and for the record I'd never heard of mirepoix. another challenge looms...

 

[J Graz]

This is the one I've been using for years for anything beef. I do often leave out the hot sauce in favor of a dried chile or two depending on what I have around.

Sauce breakdown help

Below is the sauce that I normally use with brisket. Today I'm doing my first chuck roll and used a newley modified (w/help) rub. I would also like to slightly mod this also. 1 tablespoon paprika 2 teaspoons black pepper 2 teaspoons chili powder 1 teaspoon cumin powder 1 tablespoon of bacon...

tvwbb.com

 

[JohnTak]

Many thanks and for the record I'd never heard of mirepoix. another challenge looms...

Onion, carrots and celery chopped up and browned in butter.

 

[JKalchik]

Onion, carrots and celery chopped up and browned in butter.

And closely related is the Cajun Trinity: onion, green bell pepper and celery.

There's a lot of ethnicities with variations on this theme of aromatics.

 

[Jim C in Denver]

I like AF's sweet sauce.

But for brisket, the pro/power move is to put drippings into whatever sauce you are going to use.

Sweet Sauce by Aaron Franklin

I found this recipe in the article Franklin BBQ, By The Numbers on Yahoo! Food. "Sweet Sauce" by Aaron Franklin 14 oz. ketchup 5 oz. water 2.5 oz. apple cider vinegar 2.5 oz. white vinegar 4.5 Tbsp. brown sugar 2.5 Tbsp. Worcestershire sauce 1 Tbsp. chili powder .5 Tbsp. Kosher salt .5 Tbsp...

tvwbb.com

 

[TimA]

T

Many thanks and for the record I'd never heard of mirepoix. another challenge looms...

That’s a new one on me as well.

 

[J Hasselberger]

Maybe Aaron Franklin's?

Recipe: Franklin Barbecue’s BBQ Sauce

Aaron Franklin’s homemade Texas barbecue sauces pair with brisket

www.eater.com

Aaron Franklin’s Espresso Barbecue Sauce Recipe​

Makes about 2 cups

Ingredients:​

1 1/2 cups ketchup
1/2 cup white vinegar
1/2 cup cider vinegar
1/4 cup dark soy sauce
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 cup brown sugar
3 tablespoons (1 1/2 ounces) freshly pulled espresso
Brisket drippings, for flavoring

Instructions:​

Mix the ketchup, both vinegars, the soy sauce, garlic and onion powders, and sugar together in a saucepan and bring to a simmer over medium heat, stirring occasionally. Remove from the heat, stir in the espresso, and then add the brisket drippings to taste. Let cool, then transfer to a jar, bottle, squeeze bottle, or however you want to store it. Store in the refrigerator for up to 2 weeks.

That’s a very good sauce for brisket. It really does enhance the beefiness of a slice of brisket or on a chopped brisket sandwich. JEFF

 

[Dustin Dorsey]

No. 5 Sauce

No. 5 Sauce 1 cup ketchup 1/2 cup cider vinegar 1/3 cup brown sugar 1 tablespoon worchestershire sauce 1 tablespoon rub Opional but v. good: 1/4 cup meat drippings (whats left in the foil after the rest) Simmer to marry the flavors and thicken as desired. P.S. My rubs are low salt.

tvwbb.com

This is a great sauce to start with. It does involve ketchup, but I love the vinegar bite. There are some Texas barbecue sauces that are almost a lite gravy but they aren't that well known and are usually served at very old joints.

This is a local joint that serves a very thin sauce that Daniel Vaughn of Texas Monthly did an interview with. I haven't seen a sauce like it, but unfortunately they don't give a recipe. He mentions mustard, ketchup and vinegar with some spices. I suspect some drippings in there.

Interview: Allen Prine of Prine's BBQ

Owner/Pitmaster: Prine’s Barbecue, opened 1925 Age: 61 Smoker: Wood-fired brick pit Wood: Oak Like many third generation pitmasters, Allen Prine was a

www.texasmonthly.com

I cooked a brisket this past weekend and being lazy I just picked up a bottle of Franklin's bbq sauce. It's actually kind of similar to the No. 5 sauce but no one used it. I like sauce on the side and I'll dip into it as needed.

One thing you could do is go more mustard based. Salt Lick has a great sauce. Leroy and Lewis in Austin made a version based on it, in this video. I haven't tried it but it sounds awesome:

 

[Pete Watt Scottish Border]

yes the number5 sauce I tried searching the sauces folder for it but it came up with nothing at all.

 

[Scott Denton]

Its sounds like your guests prefer a Brisket that is Braised and has it own sauce. Like a beef pot roast . There is many Eastern European recipes. You can adapt to your grill/ smoker. Using a cast iron dutch oven. I hope this helps

 

[Dustin Dorsey]

Here's another recipe. Kind of a thinner sauce.

Recipe: Thin Barbecue Sauce

This sauce is for smoked meats—not chicken fingers or French fries.

www.texasmonthly.com

 

[Timothy F. Lewis]

Mirepoix is classically not browned but, “sweated”. I keep diced peppers, onion, carrot, and celery in deli containers most of the time. It makes prep that much easier when cooking.

 

[timothy]

Its sounds like your guests prefer a Brisket that is Braised and has it own sauce. Like a beef pot roast . There is many Eastern European recipes. You can adapt to your grill/ smoker. Using a cast iron dutch oven. I hope this helps

Rolled Brisket: Temping a Joint of Beef

Author: Martin EarlWe look at a lot of recipes and food photos here. I mean, like, a lot. It’s one of the fun parts of our jobs that we get to spend time browsing blogs, perusing recipes, and poking through the food side of Instagram to find material to talk about. Of course we haven’t […]

www.avantlink.com

 

[timothy]

yes the number5 sauce I tried searching the sauces folder for it but it came up with nothing at all.

No. 5 Sauce

No. 5 Sauce 1 cup ketchup 1/2 cup cider vinegar 1/3 cup brown sugar 1 tablespoon worchestershire sauce 1 tablespoon rub Opional but v. good: 1/4 cup meat drippings (whats left in the foil after the rest) Simmer to marry the flavors and thicken as desired. P.S. My rubs are low salt.

tvwbb.com

 

[Pete Watt Scottish Border]

No. 5 Sauce

No. 5 Sauce 1 cup ketchup 1/2 cup cider vinegar 1/3 cup brown sugar 1 tablespoon worchestershire sauce 1 tablespoon rub Opional but v. good: 1/4 cup meat drippings (whats left in the foil after the rest) Simmer to marry the flavors and thicken as desired. P.S. My rubs are low salt.

tvwbb.com

Many thanks.