Brisket sauce

[bigbuck]

Going to try out a brisket tomorrow and was wondering if anyone had a good finishing sauce recipe for brisket?

 

[chilerelleno]

Au jus.

 

[HalfSmoked]

There are a lot of different sauces on here but I go with Chili. Plain and simple works for me.

Warren

 

[normanaj]

Au jus here also.

 

[chilerelleno]

Yep, lots of Finishing Sauces available here, some simple, some complex.
Most are pretty good.
I like them for Pulled Pork, but for Brisket I'll take plain'ol Au jus.

 

[thirdeye]

Here is mine

Brisket Injection and Beef Aujus
1 -14 oz can Beef Consume
1 packet Lipton Beefy Onion Soup (dry mix)
1-1/2 of the soup can cold water
5 teaspoons Worcestershire sauce
2 splashes of Soy Sauce
1 teaspoon of garlic salt
2 teaspoon Herb-OX beef bullion
2 teaspoons Montreal Steak rub
1 teaspoon Smokin’ Guns Rub (or a less sweet BBQ rub)
1/2 teaspoon celery seed
1/2 teaspoon black pepper
MSG optional

Bring ingredients to a low simmer in a saucepan, and cook for 15 to 20 minutes. Try to avoid having the liquid come to a boil. Additional water can be added if flavors are too strong, or if liquid gets too thick. AuJus is a thin table sauce, NOT a gravy. Pour through strainer to remove the onions and coarse pieces from the Montreal Steak rub. Serve warm. For injecting make a day ahead and allow to chill. Bring out of fridge about an hour before injecting.

 

[jcam222]

I’m just au jus for brisket as well. I do run a pan of beef broth under mine with a few sprigs of fresh rosemary and thyme. That and the brisket drippings defatted is liquid gold. I freeze leftover and mix it into meats or soups for a smokey kick.