im looking for a sauce to go with smoked brisket. any suggestions?
not to hot not to mild.




stinkie:-)
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We have a local restaurant 'Gates and Sons' and I really like their sauce.

However with smoked brisket, I like it without any sauce.
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This thread makes me mad that I haven't been able to use my new smoker in over a month. :-)
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Let me preface this by saying I don't think brisket needs much sauce. I want the beef flavor to come through. That being said... in competitions we use Cattleman's Original cut about 50/50 with beef broth. Works for us!!
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End thread. Brent has spoken
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i know what your saying. i prefer to let the rub and smoke do the flavoring.
but some people ask for sauce. i was just trying to get an idea of what other people use.

i been thinking of just using my rub with beef broth and tomato sauce but haven't tryed it yet wil let you know how it goes.

stinkie:-)
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SNKBYT!! just saying...
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Just like cigars, there are different flavors for everyone.

Commercially, I think Sweet Baby Rays seems to have the biggest following that I hear of. Personally, I've tried sauces from Cowtown and Three Little Pigs make a few sauces I like that you don't just seen on every grocery shelf in town.
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go to http://www.penzeys.com and experiment. Seriously.

If you really want a sauce, I recommend this one that I use for pulled pork. I wouldn't cook with it, just use it as a sauce after cooking.

1 medium onion, coarsely chopped
1/2 cup cider vinegar
1/2 cup ketchup
1/4 cup light (mild) molasses
2 tbsp sweet paprika
2 tbsp spicy brown mustard
2 tbsp Worcestershire sauce
1 tsp cayenne pepper
1 tsp black pepper
1 tsp salt
1/4 cup water
1/2 tsp liquid smoke flavoring (optional)

Oh yeah, get some rhubarb, dice and put in a cheesecloth bag. That'll make it really special. Possibly add raspberry puree to the sauce as well.
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Winners!
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Are you felling ok Brent? Letting out secrets...now I'm worried. I new a guide once that started telling people his honey holes...:-)
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second on the snkbyt sauce!!! From right here on the board!!
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Try looking around on the amazing ribs site. I've done two briskets using his tips and the next one I do I want to try Walter Jetton's sauce, given on this page.
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What are you smoking it with?

What's the rub?

Sweet Baby Ray's, Carolina Gold, Bone Suckin'....or many others out there.
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Put a pan under your brisket to catch the drippings.

When done smoking, pour off all the drippings into a container, defat (leave about 1/4 cup fat)

Deglaze the drippings pan with some red wine vinegar, how much depends on the size of your drip pan, so for a benchmark, for a 9x13 pan I would use about 1/3 cup vinegar.

Scrape all the bits up while deglazing, then add (again based on the 9x13 pan size, scale it up or down as needed)

Your pan drippings
1/2 C white wine, or a medium body beer.
1/3 C ketsup
1/4 C Honey
1/3 C Packed brown sugar
2 Tb of your rub
1/4 tsp ground cinnamon
1/8 tsp ground clove (or allspice as a substitute)
1-? tsp ground cayenne (spice to taste, balance the sweet, tart from the other ingredients)
1 medium onion, chopped fine
2 large cloves garlic, mashed
Salt and FRESH ground black pepper to taste

Cook in a large saucepot over medium/medium low heat until thick enough to coat the back of a spoon (about 1 hour) this sauce will thicken more on cooling so don't get it too tight.

This is similar to what I use with my ribs (ribs get dry rub, then braised in a stock in oven. Juice from brazing becomes base for sauce)
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3rd vote for SB-BBQ-S (but I have tendencies that lead me to follow a particular quasi-logical path) :-)
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Sweet Baby Ray's or Cattleman's are my personal choices.
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This is very similar to the sauce I use for brisket. I'm at work so I don't have the recipe in front on me, but it's definitely almost identical.
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after some thought and some of the comments of this thread i have decided not to use/ offer any sauce. the brisket will stand on it's own. thank you for your helpful advice and comments.



admins please close this thread




stinkie:-)
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I liked Gates better than Arthur Bryants when I visited KC. Good stuff
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