Favorite Sauces for Brisket Burnt Ends

[JGo37]

Hello to the PIT. With the Labor Day weekend upcoming and smoking a Brisket in the plans, I thought to start a new thread on this to consolidate and update what I've searched on and read so far. Respective to store-bought, I like the idea of no prep, but want great taste. Respective to homemade, I am looking for quick and easy if possible because it's a busy time right now.

I'll be doing a beef broth injection and a modified Memphis Dust - low or no ginger & ground dried celery. What are your thoughts?

[Huskee]

Can't help you with the sauce, but I'd advise against MMD on brisket unless you've done it before & like it.

[JGo37]

Thanks - I didn't come across the first two you mentioned. Appreciate it! j

[EdF]

Sounds to me like the meta-story is that you'd like to make your own, but are concerned about the extra time added to the process. You engineer, you!

[klflowers]

That Texas Mop is my new favorite for brisket.

[Greasy]

I don't normally use sauce but I keep a bottle of Sweet Baby Rays for those that do.

[RonB]

I don't use sauce on brisket, but I do have several bottles of sauce if anyone asks.

[CaptainMike]

C. None of the above

[JGo37]

No sauce on burnt ends at all?

[bardsleyque]

sauce? on brisket? For the people who want it I make my own.

[CaptainMike]

I re-read the title. For burnt ends I use whatever KC-ish sauce I have, store-bought or otherwise.

[JGo37]

Now we're caught up. I don't stock national brand sauces, unless they're craft sauces and have won a comp. I do keep Maull's St Lou & KC style, and currently have the jalapeno and Vidalia flavors too. Haven't tried any of them on burnt ends. I guess I'd favor KC for this...

[CaptainMike]

SBR is the only national brand I'll use. I don't use a lot of sauce and usually make a batch to match what flavor profile I'm shooting for.

[Spinaker]

I love to use Sweet Baby Rays BBQ sauce, that or Blues Hog. Bothe of them are really sweet, jus the way I love my brunt ends. I have moved more to a classic Texas-style BBQ, but when it comes to brunt ends, I bring back the sugar.

[Jerod Broussard]

Just like my ribs, the cheap stuff. I too have a gallon of Sweet Baby Ray's (too tomatoey for me) for when I cook ribs and burnt ends for folks.

[Brewmaster]

Black Swan Cognac, wish they sold it on the west coast

[JGo37]

You can still order it from their store - almost nowhere else except KC BBQ.

https://www.thekansascitybbqstore.com/collections/vendors?q=Black%20Swan

[Mr. Bones]

They occasionally have Special Deals!
I jus recently had a case shipped to my house, gratis!
Max Good JGo37

[randy56]

Doing chuck roast burn ends today no sauce, working mans brisket @ $5.99 lb. None, nada, no sauce, only rub's, celery salt, onion salt, pepper, montreal steak rub. the beef broth when i wrap. did i mention no sauce. ​​​​​ tryed to post picture's, cannot drag them over.

[JGo37]

Maybe you're not using sauce?

I was going to modify Memphis Dust for the rub but am now pretty convinced I'll use Montreal steak rub. And, I should have enough burnt ends to set aside dry and roll in two different sauces from Maull's. (a STL preferred sauce)

It's going in the smoker Saturday night.

[klflowers]

Bone Sucking Sauce is pretty good. A couple of months ago I was in Publix and I saw some Pat's Ho Sauce. Not a typo. I had to try it - it was pretty sweet. I am going to leave the rest of the comments to you guys...

[Mr. Bones]

Have ya tried doctorin it up, any?
Might be worth a whirl, but too sweet'd be a 'no go' fer me, if that's all it brought.

[klflowers]

It's actually Pat's Ho Made Sauce. Yeah, Mr. Bones, added some bk pepper onion and garlic, red pepper flake and some Worcestershire made it pretty good

[Thom Emery]

Blues Hog, Head Country 50/50 mix