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Finishing Sauce for Chuck?

post #1 of 6
Thread Starter 
Doing two chuckies this weekend as a practice run for next weekend. I'll be doing 5 of them then. Boy Scouts.
I am doing one w/ salt & pepper, and one in Yosidas marinade. I'll cook till 165ish, foil then take them to 200 and pull.
I have used au jus as a type of finishing sauce after slicing/pulling. Does anyone use something different? Looking for all ideas.
Qview will follow.
post #2 of 6
I never have. Make some sammie out of them. Toasted on a roll with some provalone and dipped into some au jus. Yummie.

You could mix in some of your favorite BBQ sauce. But for me, I like the taste of the beef without all the extra flavoring added. Unless it's on a pizza of course!
post #3 of 6
I did one a few days back. It was a bit dry (I'll post that experiment later). I made up some of Rivet's brisket finishing sauce and it was great.
post #4 of 6
Heres what I do. I put a drip pan under them with 3 cups aujus with some thinly sliced onions. After 5 hours of smoke I put them in the drip pan foiled and either in the smoker a 185' or oven, and pull when they are tender. Put the aujus in the freezer and defat and mix back into the meat.

You don't need any finishing sauce unless you want some.
post #5 of 6
Thread Starter 
Thanks to you all.
I just want to add a little something at the table. Ronp, was thinking of that . Had read you process earlier. Had not seen the brisket sdauce, will look at that also. Not trying to cover the taste, just help bring it out.
post #6 of 6
One that I use once in a while is a mixture of Italian Dressing, Heinz 57 and soy sauce. I don't have exact measurements, just do it to taste. I like the zippy tast of 57 once in a while.

Otherwise, you can't beat using the drippings.
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