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?
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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...
John "JR"
Minnesota/ United States of America
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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.
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.
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)
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...
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
​​​​​ tryed to post picture's, cannot drag them over.
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