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Sauce Suggestions for Brisket?

post #1 of 9
Thread Starter 
My 1st brisket will come off the smoker at 4 bells and will rest in the cooler 'til 6 bells. Please give me any suggestions for a finishing sauce or dipping sauce, etc... I'm not sure how I'm going to serve this to my guests after I slice it down.
post #2 of 9
Serving it in its own juices with the fat/grease removed is delicious or if you want a BBQ type sauce Jeff's "Goodness Gracious Sakes Alive" barbeque sauce will compliment the brisket also.
Be sure and post pictures of the Q view !!!
post #3 of 9
It might be too late now but a beautiful complement to brisket is Ole Roy's Apple Cinnamon BBQ sauce, warm. It is the bomb on brisket.
post #4 of 9
Yeah... I like the juice thing too. Sometimes I add a touch of cider vinegar, or maybe a dash of good soy sauce to it. And always a shot of bourbon, and serve it warm :{)
post #5 of 9
Thread Starter 
Ya know, I bought Jeff's recipes out of sheer gratitude for the SMF, but I havn't gotten around to making the sauce yet.

Today is the day! Thanks MossyMo

Hey Keywesmoke, Is Old Roy's a sauce I buy or a recipe I might find?
post #6 of 9
Whatever your favorite beef spices are with a few squeezed lemons and EVOO to taste works good. Maybe a bit of ketsup or BBQ sauce or Jeffs rub ...
post #7 of 9
Beebeque, I bought mine off the shelf down here at a restaurant supply place (not GFS, a mom and pop). It's fantastic stuff.
post #8 of 9
yeah, i agree........serve it with its own juices......... Au joius (sp.......spell check didn't help with this werd)

mine have never needed anything added to it..........

post #9 of 9
I use some Au jus mix and some beef broth. Add all of the drippings from the brisket cooking and ad a roux too thicken the sauce. Makes a nice gravy. I like to shoot for a prime rib sort of taste. BB have you ever been to Pattons meat market? It's not to far from where your zip code says that you live. Check it out. It's on P.I.B. @ South berkley lake rd.
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