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Considering my first brisket - Page 2

post #21 of 26
Here you go, buddy.

Gotten great reviews wherever it's been eaten, from chiliheads to those who cannot abide heat, men, women, children too. Have at it!

Rivet's Kansas City Style Brisket Finishing Sauce

Here's the recipe for the side sauce I make for brisket sandwiches. Just ladle a spoonfull or two on the meat. Some folks eat their brisket sandwiches without sauce, so this goes in a bowl on the side.

1 medium onion finely diced
3 TSP minced garlic
1/4 Cup olive oil
2 Cups tomato sauce (here's where my Sicilian Tomato Sauce can be used)
1 Cup molasses
2 Cups Apple Cider Vinegar
2 TBSP chili powder
2 TSP mustard powder
1 TBSP celery seed (or you can substitute 1 TSP celery salt- I use seed to cut the salt and it's just as good.)
2 TBSP paprika
1 TSP cayenne pepper
1 1/2 TSP coarse ground black pepper
1 cup water

Sautee onions in olive oil until almost clear. Add garlic and continue for a minute or two. Don't let the garlic brown.

Add all other ingredients. Bring to low boil, then turn down heat to low and let heat below a simmer, uncovered, for 30 minutes, stirring often. It will thicken up nicely or you can continue to cook until it reaches the consistency you want.

Good smokes to you tlhiv!
post #22 of 26
Thread Starter 
thanks Rivet for the sauce recipe. what do you think about putting some of this in a cast iron skillet, say, and submerging the brisket slices in it to reheat? i'm looking for some way to rehydrate the dry meat.
post #23 of 26
You can, but in my opinion cast iron and tomatoes aren't the best of friends. I'd go with an aluminum pot if you can, or if you're in an outdoors situation, those aluminum disposable turkey roaster pans.

To me the acid based sauces tend to pick up too much of the iron flavor, but that's just my opinion.

If you're thinking of overnight in the fridge, then a glass or ceramic Pyrex dish / pan works perfectly.

Hope this helps!
post #24 of 26
Thread Starter 
beautiful. i'll give this a shot. also, i see no way for us to eat all of this beef right now. what do you think about storing the uneaten meat in the sauce in a zip bag and freezing it?
post #25 of 26
Your first brisket looks AWESOME!!PDT_Armataz_01_34.gif


Nicely done.

post #26 of 26
troy - rivet posted a great sauce - i've used it both right off the smoker and with re-heated brisket and it is great - storing in ziplocks with a little sauce is a very good idea, and they can be reheated by dropping into gently boiling water (in the bag) or by heating in a pan (not in the bag). like rivet, i would recommend against cast iron due to the acid in the tomatoes and the seasoning on the pan. you will get some funky flavors and also lose the seasoning on your pan.

good luck and congratulations on a great first brisket!
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