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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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Sauce for Brisket

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  • gcdmd
    Charter Member
    • Sep 2014
    • 1152
    • The Republic of Texas

    Here you go:


    Be sure to scroll all the way down.
    Last edited by gcdmd; June 7, 2019, 05:30 PM.


    • Missin44
      Club Member
      • Oct 2017
      • 105

      This is my goto for brisket, pretty good on ribs too. For brisket or short ribs I use it more as a dipping sauce. It's good eats. It's by Aaron Franklin.

      Espresso Barbecue Sauce, by Aaron Franklin

      Makes about 2 cups

      1 1/2 cups ketchup
      1/2 cup white vinegar
      1/2 cup cider vinegar
      1/4 cup dark soy sauce
      1 tablespoon garlic powder
      1 tablespoon onion powder
      1/4 cup brown sugar
      3 tablespoons (1 1/2 ounces) espresso
      Brisket drippings, for flavoring

      Mix the ketchup, both vinegars, the soy sauce, garlic and onion powders, and sugar together in a saucepan and bring to a simmer over medium heat, stirring occasionally. Remove from the heat, stir in the espresso, and then add the brisket drippings to taste.


      • Sweaty Paul
        Founding Member
        • Aug 2014
        • 1650
        • Hays, KS
        • Green Mountain Grill - Jim Bowie
          (I've never regretted having too much grate space).

          Weber Genesis Gas grill
          Weber Kettle grills x 2

        Tend to favor a wrap in foil and save the jus that accumulates. I don’t add any liquid to my wrap.


        • Peter
          Founding Member
          • Jul 2014
          • 10

          Originally posted by Bob's BBQ View Post
          Aaron Franklin does a brisket sauce in his 3 part brisket videos. Lots of butter and onion. I've made it a few times and it's always a hit.
          yup, best sauce for BBQ - my go to, and very simple to make!


          • bardsleyque
            Club Member
            • Oct 2015
            • 698
            • Snoqualmie Wa.

            I tend to cringe a bit when people sauce my brisket before they even taste it. To each his own I guess.


            • Murdy
              Murdy commented
              Editing a comment
              I was just trying to provide an option to accommodate people's tastes and desires.
          • Argoboy
            Club Member
            • Apr 2016
            • 423
            • Southern Ontario 70 miles from Detroit

            I found a apricot BBQ sauce on line that we like on brisket, it goes like this:
            1/4 cup Dijon mustard,
            1 1/2 cups apricot jam/jelly,
            1/2 cup BBQ sauce,
            1 tsp grated fresh ginger,
            1/2 tsp garlic powder,
            2 tablespoons chopped fresh cilantro
            juice of 2 limes.
            Most people that tried this on brisket liked it.


            • mountainsmoker
              Banned Former Member
              • Jun 2019
              • 1815
              • Bryson City, NC

              Stubb's Original is a great Texas bbq sauce made in TX for brisket. Franklin has one you can buy online I believe also or watch the videos that Bob mentioned. These are both thinner and less sweet than a KC sauce. To make a copy cat Stubb's there are plenty of recipes on line. I myself don't use a sauce or if anything a Carolina vinegar sauce to moisten the meat without adding any flavor, it just cuts the extra fat.
              Last edited by mountainsmoker; June 9, 2019, 11:57 AM.


              • Steve R.
                Steve R. commented
                Editing a comment
                Agree. But I tend to like the Stubbs' Smoky Mesquite even better.
            • PaulstheRibList
              Founding Member
              • Jul 2014
              • 1582
              • Lake Charles, LA
              • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
                1.) A pair of Weber Smokey Mountain 22.5's
                2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
                3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
                4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
                5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
                6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
                7.) 22" Weber Kettle with Slow-N-Sear
                8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
                9.) BarbecueFiretruck...under development
                10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
                11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
                12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
                12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

                Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

                I'm loving using BBQ to make friends and build connections.
                I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

              Gosh, I have never put sauce on a brisket, that I can remember.

              I do love cooking where I can capture the au jus and glide my slices through that glorious liquidity!

              Last edited by PaulstheRibList; June 9, 2019, 08:19 PM.


              • mountainsmoker
                mountainsmoker commented
                Editing a comment
                Most of that liquidity is fat that has melted off that fat cap you left on it. (Smile)

              • PaulstheRibList
                PaulstheRibList commented
                Editing a comment
                Well, we trim the fat cap tight, and we trim the fat between the point and flat, so my au jus has some delicious fat in it, but it's not the majority, more like 30%.
            • Murdy
              Club Member
              • May 2018
              • 486
              • North-Central Illinois

              Thank you all for the help




              2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

              We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
              See more
              See less
              Meat-Up in Memphis