I make what I call beef bbq sauce. I serve it on the side and will add from time to time. With leftovers, I will make chopped beef and then add a sauce that is vinegar forward - I just make what I feel works at the time. Some of are more hit than miss, some I chalk up to a learning experience.
Wife likes Sweet Baby Ray's, I forget which, but she went to college in Kansas City, so what does she know?
I went to college in Texas hill country (essentially), and like the pit juice just fine, but for home use, my killer app is a stupid easy East Carolina vinegar sauce, just a light brush for the hydration. The stupid easy part is that I just use some BBQ rub with some heat (either a hot one, or MMD style with added tabasco) and dissolve in some AC vinegar (or in some sherry vinegar if you're feeling fancy). Stuff is a flavor explosion, so it doesn't take much. Probably get me lynched in Hill Country, but honestly, Brisket is my least favorite of the Texas Trinity.
John "JR"
Minnesota/ United States of America
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For sure. I use paper with my briskets now, but I use foil for chucks (pulled beef) and with beef ribs, and it is indeed liquid gold and gets saved for da drizzle!
My wife suggests to try the brisket plain before "contaminating" it with BBQ sauce. We don't use sauce on burn't ends either but for the brisket and burn't ends we have it as side in case someone wants to use it.
Off the pit it doesn’t need anything.
Leftover slices get lightly pan fried and put on butter toasted bread with chipotle Mayo and potentially other toppings.
Made this up since I’ve been making mayo for a while now. Finally got around to writing it up.
Ingredients
Immersion (stick) blender.
High-sided blending,
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