SMF Events Planning Committee
- Joined Apr 17, 2006
Glad to hear you liked it Chris. FYI, the pulled brisket with this sauce freezes and keeps very well doing like pulled pork. Must be the whiskey, it seems to get better with age. ;)
In absence of bourbon, you might want to try some rum or something else. Vodka's appeal in many cocktails is because its relatively flavorless. Once you cook off the alcohol in vodka, there's not much flavor left.I just made it, yummy, I didn't have any bourbon, so used some vodka for some kick. I know the alcohol will go away, but everythig else. Threw in some burnt ends and simmered for an hour. Now for the Q. Has anyone pureed the onions and do you remove the burnt ends. And what about all that grease? Do you tighten it up with a binder like flour or corn starch? If not how will the sauce flow if using a squeeze bottle.
I can see if you just add it to the brisket as is, it would work, but in a bottle?
Thanks, again all.