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South Carolina Honey Mustard BBQ Sauce

post #1 of 17
Thread Starter 

Has anyone used South Carolina honey mustard BBQ sauce on a beef brisket? I'm looking for a way to kick up a beef brisket. We are having a brisket cook off, and I need a way to be a little different. About 30 "eaters" will be the judge. The formal brisket format doesn't need to be followed, if fact with this crowd it would fail. Any ideas for an over the top beef brisket that would be different from the rest?  I plan on smoking it for about 6 hours, wrap in butcher paper and place back in the smoker for 2 hour and rest for 2 hours.

post #2 of 17

in my case in the past I have used the mustard rub to help hold the dry rub on the meat almost a paste if you will. by the end of my smoke  and you get to the tasting part there is very little if at all mustard taste (IMO it gets lost in the smoke/bark) your going to need a stronger flavor? or inject the flavor ? to be dramatic? Good Luck,

 

Tom

post #3 of 17

For starters unless you are planning on running your pit at higher temps you're probably going to need more than 8 hours of cook time. You really need to cook Brisket to internal temp and probe tenderness not time. I typically run my smoker around 250-265 when smoking brisket. But I have run the smoker as high as 325. I take all my briskets to an IT of 185° then I start probing with a  toothpick when It slides in like soft butter I know its time to pull the brisket off. The IT can range anywhere from 185-200 when this happens, every cut of meat is different.

 

Now for the flavor. I typically go super simple and let the meat do the talking. Salt, Pepper, garlic, onion, maybe chipotle. No foil, no butcher paper straight cook and smoke the entire time. My favorite blend to use is 50/50 cherry and pecan.

post #4 of 17
Quote:
Originally Posted by dirtsailor2003 View Post
 

For starters unless you are planning on running your pit at higher temps you're probably going to need more than 8 hours of cook time. You really need to cook Brisket to internal temp and probe tenderness not time. I typically run my smoker around 250-265 when smoking brisket. But I have run the smoker as high as 325. I take all my briskets to an IT of 185° then I start probing with a  toothpick when It slides in like soft butter I know its time to pull the brisket off. The IT can range anywhere from 185-200 when this happens, every cut of meat is different.

 

Now for the flavor. I typically go super simple and let the meat do the talking. Salt, Pepper, garlic, onion, maybe chipotle. No foil, no butcher paper straight cook and smoke the entire time. My favorite blend to use is 50/50 cherry and pecan.

yeahthat.gif I agree, my only difference is on the sizes I do (big boys from cash and carry) it tends to be 16-20hrs at the lower temp 250-275 and my combination is cherry, hickory or alder with a small lump of mesquite  (to keep everything burning in the big bertha) unless using the dust or pellet version from todd.

 

tom

post #5 of 17
Quote:
Originally Posted by Oregon Smoker View Post
 

yeahthat.gif I agree, my only difference is on the sizes I do (big boys from cash and carry) it tends to be 16-20hrs at the lower temp 250-275 and my combination is cherry, hickory or alder with a small lump of mesquite  (to keep everything burning in the big bertha) unless using the dust or pellet version from todd.

 

tom

Cash and Carry is my favorite store and my go to place for buying the meat that I smoke. wish min would have Tri Tip on sale again been a couple years.

post #6 of 17

went down to get the killer flank steaks they have (all portioned and vac sealed) 6 to a pack,,,,turns out they are seasonal, go figure. they just had chicken hind quarters at .50 cents a pound in 20lb cases. 4 cases later we have all our chicken for the summer:biggrin: 

 

tom

post #7 of 17
Thread Starter 


I forgot to tell you -

I'm only using the flat part of the brisket for a test run tomorrow. It's about 5 pounds, do you still think 8 hours in the smoker is to little? I've done 5 pound flats before and 8 hours worked great. A very moist and tender brisket. BUT, it tasted like a good brisket, nothing special. Anyone who can cook and smoke can make good brisket. I need a kick ass good brisket. Some thing people will remember. And remember the judges are "eaters" not professional judges.

post #8 of 17

you might also look into these links for some help, lots of information. if you need a good rub and you want to help support the site you will not be disappointed.

 

http://www.smokingmeatforums.com/products/smoking-meat-the-essential-guide-to-real-barbecue   Jeffs book

 

http://order.smoking-meat.com/jeffs-rub-recipe-and-sauce-recipe/    Jeffs rub and sauce recipe

 

http://www.smokingmeatforums.com/f/127/5-day-smoking-basics-ecourse   Free 5 day E course

 

Tom

post #9 of 17

I am very familiar with the sauce you are referring to. Look under "sauces" etc. forum and search for SC Mustard Base sauce. Lots of people swear by it. It's really good. I tend to like the North Carolina vinegar base best since that's where I grew up. But to each his own according to personal preference. Try the search and if you have problems, pm me and I'll be glad to send you a recipe.   

post #10 of 17

Is this the same type of sauce as the Sticky Fingers Carolina Classic?  I really love this sauce.  In my top 5.

 

post #11 of 17

Looks like it to me. I haven't tried that particular one but it certainly looks like it could be close. By the way, I looked in our forum under sauces and found a really great looking recipe for the SC mustard base sauce. Good luck!

post #12 of 17

Try the one above.  Its really good.

post #13 of 17

you might look into these links for some help lots of information

Quote:
Originally Posted by bwsmith_2000 View Post
 

Looks like it to me. I haven't tried that particular one but it certainly looks like it could be close. By the way, I looked in our forum under sauces and found a really great looking recipe for the SC mustard base sauce. Good luck!


here is the link to the above mentioned mustard sauce,  http://www.smokingmeatforums.com/t/203337/south-carolina-mustard-sauce-need-a-good-recipe  

 

Enjoy,

Tom

post #14 of 17

I have made this a few times and it gets rave reviews for Mustard Sauce fans:

 

Ingredients

         1 cup prepared yellow mustard

         ¾ cup brown sugar

         ¾ cup vinegar

         ¼ cup water

         1 tbsp chili powder

         1 tsp black pepper

         ½ teaspoon cayenne

         ½ tsp onion powder

         ½ tsp garlic powder

         1 tsp salt

         3 tablespoons butter

 

Instructions

.    Whisk all the ingredients together in a saucepan until smooth. Cook on medium low heat for about 20 minutes to allow the flavors to combine.

Store in a jar or squeeze bottle in the fridge

post #15 of 17
Thread Starter 

Thanks, I'll give it a try

post #16 of 17
Quote:
Originally Posted by stickyFingers View Post
 

I have made this a few times and it gets rave reviews for Mustard Sauce fans:

 

Ingredients

         1 cup prepared yellow mustard

         ¾ cup brown sugar

         ¾ cup vinegar

         ¼ cup water

         1 tbsp chili powder

         1 tsp black pepper

         ½ teaspoon cayenne

         ½ tsp onion powder

         ½ tsp garlic powder

         1 tsp salt

         3 tablespoons butter

 

Instructions

.    Whisk all the ingredients together in a saucepan until smooth. Cook on medium low heat for about 20 minutes to allow the flavors to combine.

Store in a jar or squeeze bottle in the fridge

 

I just made this sauce tonight on some chicken breasts on the grill.  It's a great recipe.  Points to you StickyFingers!

post #17 of 17

Having had a ton a Q with SC mustard-based sauce (I'm a Gamecock), I don't recommend it for beef.  It's no doubt best on pork and chicken.  The real stuff doesn't have honey in it, but rather sugar.  Not to say honey wouldn't be good in the right circumstance, but it's just not the traditional SC sauce.  The recipe posted here by stickyfingers looks about right!  Regardless, I'm interested to see how the brisket turns out!  I'm sure it will be great!

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