Sauce for brisket?

[Jeff Boudman]

I don’t use sauce for beef but my in-laws do. I’ll be smoking a brisket while they’re here.
Any recommendations for commercial sauces would be appreciated.
Thanks, Jeff

 

[Joan]

" commercial sauces" ??????

I guess that leaves me out, huh Jeff? LOL

 

[Jeff Boudman]

" commercial sauces" ??????

I guess that leaves me out, huh Jeff? LOL

Just taking the easy road and I figure they’ll prefer store bought.

 

[C Lewis]

Not sure how far out it is sold distance-wise, but we have a local company here called CarterQue, that has an outstanding Black Raspberry sauce that is great on brisket. It is sold in many stores around here (Maryland), but I think that you can order it online.

Hope this helps,

Charlie

 

[DanHoo]

Maybe ask them what sauce they prefer?

 

[Grant Cunningham]

I'd be tempted to just hand them a bottle of ketchup and mutter "heathens" as I walked away...

But that's just me.

 

[ChuckO]

 

[Tony-Chicago]

Repeat:

Guest: is there any ketchup

Host: we're done here

 

[ChuckH]

Maybe just a simple au jus. Always good on beef

 

[Bruno]

Chick I’ve seen this, any good? Not on brisket but in general?

 

[DanHoo]

Maybe just a simple au jus. Always good on beef

I make this au jus recipe from rachel ray for french dip and its great on beef

I find it is a bit salty with 2 cans of beef consumme, so I use one can broth, one can consumme

French Dip Sandwiches

Get French Dip Sandwiches Recipe from Food Network

www.foodnetwork.com

 

[ChuckO]

Chick I’ve seen this, any good? Not on brisket but in general?

I like it on everything, typically on leftovers, but it's really good. I discovered it barhoppin in Nashville a few years back

 

[Bob Bailey]

When we have a crowd over, I usually put out 2 or 3 home-made sauces and a bottle of Sweet Baby Rays original. You can always tell who's not used to eating grilled food. They reach for the SBR every time. I stock up when it's on sale for $ .99/bottle and toss anything less than a half bottle remaining after a feed.

 

[ChuckO]

When we have a crowd over, I usually put out 2 or 3 home-made sauces and a bottle of Sweet Baby Rays original. You can always tell who's not used to eating grilled food. They reach for the SBR every time. I stock up when it's on sale for $ .99/bottle and toss anything less than a half bottle remaining after a feed.

Bob, you've got to try some Stubbs. You'll never buy SBR's again

 

[DanHoo]

Bob, you've got to try some Stubbs. You'll never buy SBR's again

 

[Bruno]

I like it on everything, typically on leftovers, but it's really good. I discovered it barhoppin in Nashville a few years back

Good enough for me, it’s going in the cart this weekend.
Funny enough leftovers is what I had in mind, I do not seem to like reheated beef EVER!

 

[Joe T Gomez]

I spray my brisket with a mixture of beef broth with water in a little bit of liquid garlic

 

[Chris Allingham]

I know you asked for a commercial sauce, but this is an easy recipe that's legit with brisket and you probably have most of the ingredients in your pantry.

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

 

[Bob Bailey]

Bob, you've got to try some Stubbs. You'll never buy SBR's again

I don't use the SBR on my food. Can't tell you how long it's been since I've used any sauces but my own. I have used Stubbs marinades though and really like them.

 

[Chuck-roaniecowpony]

1 quart Kitchen Basics Beef Stock, 1/4 cup of the brisket rub, 2 tablespoons Dales Steak Seasoning, 1-2 tablespoons Franks Red Hot Sauce, 1 teaspoon Worchestershire, 2 strips bacon. 2 tablespoons red wine, and any beef drippings you collect. Bring to boil, simmer for 1/2 hour. Serve it on the side in a dipping bowl or dip/brush the cut brisket before serving. Works for tritip too.