Do you serve brisket with sauce?

[Bill S.]

I never have. I've always served mine as sandwiches without. I'd like to try a sauce this weekend though. So what is the traditional brisket sauce. Is it vinegar based, or tomato based. I'm thinking a thin vinegar sauce, something like an au jus consistency or a touch thicker. Alright so who has some recipes floating around they would like to share?

 

[DavidT.]

No 5 sauce using the brisket drippings (and rub you used on the brisket) is HIGHLY recommended. IMO you need a sauce that can stand up to the brisket and that will cling to it (ketchup based), which most vinegar sauces don't.

1 cup ketchup
1/2 cup cider vinegar
1/3 cup brown sugar
1 tablespoon worchestershire sauce
1 tablespoon rub
1/4 cup meat drippings (whats left in the foil after the rest)

Simmer to marry the flavors and thicken as desired.

 

[Pat Barnes]

Bill S.,
"Cheat" and use Stubb's if you can get it. Perfect for brisket. My bro-in-law does good brisket but is partial to Kraft Honey Mesquite and KC Masterpeice sauce. Ice cream topping if you ask me!LOL

 

[Ken_K]

I like the "Fat Johnny's Bastardized Piedmont Sauce" from the recipe section, but then I like it on just about everything.

 

[Craig C]

Try this one from Wood Chick's BBQ in VA:
Wood Chick's Brisket BBQ Sauce:

1/2 cup finely chopped onions

2 tablespoons butter

1 cup tomato sauce

1 cup ketchup

1/3 cup chili sauce

3/4 cup dark brown sugar

1/2 cup honey

1 cup white vinegar

1 teaspoon allspice

1 tablespoon dry mustard

2 teaspoons ground black pepper

2 teaspoons chili powder

3 tablespoons Worcestershire sauce

1 teaspoon garlic powder

1 tablespoon paprika

3 tablespoons lemon juice

3 tablespoons maple syrup

In a medium to large saucepan, saute the onions in the butter over medium heat until soft. Add remaining ingredients. Bring mixture to a boil over medium high heat. Reduce heat to low and simmer for 20 minutes.

I like to add a shot or two of Tabasco.

 

[Bill S.]

Thanks for the info......Can't try it out this weekend though. Ended up coming down with the flu yesterday ...... I'll try it next week....Take it easy.

 

[J Graz]

I have used this a few times now. Everyone that trys it loves it. Thin but great. Here's the link.
http://www.amazingribs.com/rec...s_BBQ_mop-sauce.html

Love to make sandwiches and dip in this.

 

[Bill S.]

Originally posted by Ken_K:
I like the "Fat Johnny's Bastardized Piedmont Sauce" from the recipe section, but then I like it on just about everything.

I've been using similar one for pork. I'll give it a shot with the brisket. I'll cut out the water and use the brisket drippings. I'll put a pan under during smoking for a bit more smokey flavor.

1 c cider vinegar
1/4 c water
1/4 c ketchup
2 TBS mustard
1 TBS dark brown sugar
1 tsp fresh ground black pepper
1 tsp salt
1/2 tsp chipotle pepper
Add some Sweet Baby Rays (to taste). I used 2 or 3 squeezes

 

[Jon Merka]

whatever sauce you use serve it on the side. i like dipping my bbq brisket in sauce for a few bites and a few bites without. putting sauce on the whole thing removes the option

 

[Bryan S]

I never serve a tomato based or vinegar sauce with brisket. I almost always serve a horseradish sauce or my Chipotle mayo for brisket. Just my prefference.

 

[Dave from Denver]

In a pinch I'll put a bottle of SBR on the table. Unrefined, perhaps. But it sure goes well with the SBR burnt ends I made.

I made some bourbon ketchup based sauce one time, that was good. But I haven't cooked enough briskets yet in my young life to decide that they always need to come out the same way.

 

[Dave/G]

No sauce. Just the juice from the meat. Sometimes I will use horseradish straight out of the bottle, but that's a personal taste thing.