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.
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.
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.
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.
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%.
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