How do you flavor your brisket once cooked?

[xrodbob]

In the latest of a series of DQs (dumb questions), with what do you serve a smoked brisket? Thinking with sliced brisket, I've only had with KC style BBQ sauce or plain. Anything else, like a horseradish sauce, sweet and hot glaze, etc.? Would love to hear any recommendations as I plan to smoke one next weekend for a family birthday weekend. Thanks, Bob.

[realdocBBQ]

Plain here - this weekend I had one guest ask for some BBQ sauce - until he tried it. Then he said no, never mind, he was good without sauce. lol

[au4stree]

Plain or some of the leftover au jus mixed with a splash of W Sauce.

[STEbbq]

Plain is preferred but for leftovers I sometimes make a really nice and spicy BBQ sauce that works better than the standard KC style. Coleslaw is also used as a “topping”.

[Michael_in_TX]

Here in Texas it is traditional to serve it without sauce. (Even Aaron Franklin grudgingly serves his brisket with sauce.) Still, from a pragmatic point of view, sometimes brisket does need a bit of help if the flat is dry. I prefer a Texas-style sauce, which is tomato-based, peppery, and quite thin (but not as thin as a Carolina vinegar sauce.)

[JoannaNYC]

I always have TX mop sauce in the freezer which I make with homemade beef broth vinegar/tomato/chilis, have also perfected a low-carb version using molasses extract and monkfruit or stevia sweeteners.

[ofelles]

I usually make some Texas BBQ juice/mop. https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/texas-barbecue-juice

[hoovarmin]

+1 on the BBQ Juice. I love it.

[Murdy]

Me too. Great stuff.

[J-Melt]

I love that stuff! I have not traditionally liked spicy sauce, but there is something different about this one.

[Draznnl]

Plain. For leftovers, I’ll put out a couple of bbq sauces, usually Stubb’s Original and Lillie Q’s Hot and Smoky.

[Michael_in_TX]

Stubb's Original is what I use; great Texas-style sauce.

[Panhead John]

Love me some Stubbs too! If I’m using it on the side, I’ll warm it up in the microwave first, tastes better when dipping your brisket in it.

[ItsAllGoneToTheDogs]

I'm not a huge sauce fan and want to relish in my work of smoking the meat with a light rub, but like some others have mentioned saucy leftovers works wonders to hide dry reheated meat. Brisket and a horseraddish slaw actually work really well together IF you aren't using sauce on the meat.

[xrodbob]

Honest was just planning on using a plain dry rub salt and pepper. Maybe add a hint of garlic powder but was going to keep the meat basic and let others add different flavors if wanted.

[barelfly]

If I serve any type of bbq sauce with brisket, it’s a thin vinegar style sauce to balance the richness of the meat. I actually don’t mind a little of this type of sauce every now and then. But I usually rub my brisket with Oak Ridge BBQ Black Ops and it’s a little different flavor that doesn’t meld with most sauces in my opinion.

but after the initial eat of the brisket - it’s all about brisket tacos and green chile loves to cuddle up with the brisket

[Oak Smoke]

+1 on the Brisket tacos and green chili

[hoovarmin]

Did you stock up on the black ops before they folded?

[barelfly]

hoovarmin - nope. I didn’t. I had a an unopened large bag and then a smaller bag as well. So I have enough for one more brisket I believe and then it will be off to find a new rub, or just go back to S/P.

[Jfrosty27]

I’ll sometimes have a flaming hot horseradish mustard on the side for dipping. Just a touch on a forkful is really tasty.

[hoovarmin]

We are gonna need a recipe for that Jfrosty27 cause it sounds terrific.

[Jfrosty27]

hoovarmin I don’t make the mustard myself. There are a variety of commercial brands available in the local butcher shops here. A result of the major German heritage in the region I suspect.

[tstalafuse]

I personally like to eat slices with white onion, pickled jalapenos, and cherry peppers. Some times a spicy BBQ sauce for dipping.

[Huskee]

I've tried both of Meathead's beef sauces, Rich Red Wine sauce and his Texas Mop sauce, and I didn't care for either with brisket. I end up just applying a good dose of potent rub to the meat itself at cook time, some might say 'heavy', and that suffices for me and typically my family too. I do serve it with a standard KC sauce if anyone wants, it really does work pretty well IMO on brisket, sparingly.

[Johnny Booth]

Cut the BBQ sauce by 1/3 on the stove top with some juice from the cook. Bring to simmer then serve on the side as a light glaze. Use a gravy separator to keep the fat and other sediment out of the sauce. Save the rest of the juice for re-hydrating leftovers.

[Steve R.]

Stubbs' Smokey Mesquite is really good with brisket, if I'm buying something. Otherwise, a freshly made batch of Aaron Franklin's espresso bbq sauce is my go-to.

[RichardCullip]

Plain for me. I don't like to hide the big beefy flavor with a BBQ sauce. I know you didn't ask put I do like some BBQ sauce on my pork ribs (Sweet Baby Rays' Sweet 'n Spicey is my current favorite store bought sauce)