What kind of BBQ sauce do you recommend for brisket? What is traditional? Planning on doing a Brisket over the weekend and make my own sauce. Been looking at recipes and there seems to be quite a variance as to the type recommended on different web sites.
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Sauce for Brisket
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I use a modified version of this. In the end I hit it with the blender, and the put in the pit to thicken. IF I sauce. I personally like in unssuced
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I was just going to recommend MH Texas Mop.
I make it pretty much every time I smoke a brisket. I render a lot of the trimmed fat - saving all but a few tablespoons as BeefLove.
As the brisket is smoking, I render the Beef Love (take an hour or more), put a few tablespoons in a pot, add the chopped peppers, onions and garlic and saute a little while, then toss in the many ingredients.
IMHO, it's a pretty flexible recipe.
I go a little lighter on the Worcester and hot sauce
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BBQ sauce for brisket?
At most I save some of the "au jus" I capture from the wrap and serve with that, but I think MH's mop sauce would be good. I sure wouldn't use a thick commercial BBQ sauce. Personally, I've never had any sauce on brisket, either here or the couple of times I've had it in a Texas BBQ joint. I bet if I offered it my wife would eat it though. She likes to ruin the steaks I make for her with steak sauce...
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I was going to make some, I'd like to have something on hand for people's personal preferences and in case it comes out a little dry. I'm going to do the Texas Mop sauce off the free site, and thought I'd make another. Trying to recall, is a beef bbq sauce traditionally sweet?
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I try to stay away from sauces on brisket personally, I want to taste the brisket.
Maybe Sweet Baby Rays BBQ sauce if its on a bun or roll.
I've never attempted to smoke a brisket, I do my brisket in the oven double wrapped in foil, the juices that come off that meat are quite simply amazing.
I put the au jus in the freezer to congel the fat, then reduce it some more on the stove.
Chanel No 5 for men....or ladies as the case may be.
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For me, puttin' a sauce on brisket would be like puttin' ketchup on steak. I don't do it, but since it's your brisket, go ahead.
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Club Member
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Let me rephrase the question, for beef generally, do you prefer a sweeter sauce or a tarter, vinegary sauce? Is one or the other generally regarded as more "traditional" for beef?
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Tart, vinegary, savoury, spicy vs sweet, to suit my personal tastes, if used, at all...
Have ya ever tried makin any of my '001' Sauce?
(Can always make it into '001B', by addin some o yer fave bourbon, cookin it down, a lil more... )
Try it, if yer amenable, make it yer own, lemme know what ya think, Brother...
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My recommendation would def. be a tarter vinegary sauce. It goes well with the rich brisket flavor. As Meathead says: there are no rules in the kitchen or in the bedroom. If you want sauce, then go make a great sauce, eat and be happy.
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The sauces I have tasted in Texas at some different brisket places were fairly heavy on the cumin flavor. Aaron Franklin has a recipe in his Franklin BBQ book for the sauce they have on the tables at the restaurant. I would go with something like that. Definitely not sweet and not super vinegary. More tomato based with lots of black pepper and cumin.
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