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Finishing Sauce for Brisket

ultramag

SMF Events Planning Committee
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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. ;)
 

pyre

Meat Mopper
OTBS Member
156
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Joined Apr 19, 2006
I think I'll be doing a full brisket this weekend, if the weather gets a little nicer. I will definitely be trying out this sauce and I'll take lots of pictures.
 

deejaydebi

Legendary Pitmaster
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Joined Nov 18, 2006
Prye -

As Sisaly Tyson said in the movie 'Fried Green Tomatoes' ..."the secrets in the sauce!" Good luck!

Debi
 

ranger72

Meat Mopper
OTBS Member
270
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Joined Jul 18, 2005
really glad everyone seems to like the sauce!

ranger72 :)


OTBS # 14
 
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I just found this forum and Here's my 1st Post. I can't wait to try this finishing sauce as I've tried to use the wonderfully flavored drippings from my Briskets to make sauces but I've always found them Too smokey. I've tried to use the fat in Roux's, and added the watery dripping to bbq sauces with the same result, Too Smokey. But, I have to admit I like a Good smoke flavor in my meat.... Maybe, in small amounts it could work. I usually don't put any sauce on Brisket when it's recently cooked, Doesn't really need any thanks to my rub, But.... I've tried lots of sauces on Brisket leftovers and Burnt Ends , and the best taste I've found comes from Head Country. When I first tried it, out of the bottle, I thought it was.... too sweet, But when I added it to some dryer leftover Brisket, Wow, what a flavor enhancer. It's the best I've Tasted. Great Forum BTW, now I gotta go look at all those archives. Thanks, 2nd Hand.
 

dgross

Meat Mopper
240
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Joined Dec 21, 2006
Hello 2nd Hand and welcome to the SMF! You might want to check out Jeff'e free 5-day smoking e-course since it is chock full of good info :D ! Hope you enjoy and feel free to ask questions and post pics :) . Daun
 

dgross

Meat Mopper
240
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Joined Dec 21, 2006
Hello 2nd Hand and welcome to the SMF! You might want to check out Jeff'e free 5-day smoking e-course since it is chock full of good info :D ! Hope you enjoy and feel free to ask questions and post pics :) . Daun
 

mrgrumpy

Smoking Fanatic
OTBS Member
386
10
Joined Mar 18, 2006
I tried to make some once. I foiled my brisket at 170*, and then cooked it to 200*. I had put a little apple juice on the brisket with some beef bouilon and a bit of instant coffee with it.

After it was done, I poured the "juice" in a container and let it sit in the fridge for a bit to let the fat jell. I spooned it off, and then added some ketchup and worchestire sauce. It is simple and really good. The family loves it.

Bill
 

brennan

Smoking Fanatic
OTBS Member
497
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Joined Jul 2, 2007
Resurrecting a dead sticky...THIS SAUCE WAS AWESOME!!!

I didn't have enough fat to render and my 3.5lb brisket left meager drippings if any, so I used a cup of beef broth. The sauce was fantastic on my brisket made with my homemade rub and sprayed with jack and lemon juice.
 

odm4

Newbie
13
10
Joined Sep 19, 2007
What exactly is this "burnt ends" you all speak of, i think im going to do a big brisket this weekend (my first brisket by the way)
 

gypsyseagod

Master of the Pit
OTBS Member
3,909
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Joined May 5, 2007
the ends of a packer???? i use them or trim & sear some fatcap & add it to my pintos. or add to the aujus & thicken a bit w/ cornstarch for pulled brisket.
 

vraiblonde

Newbie
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Joined May 25, 2007
Heh! You're my kind of guy! That sauce sounds fantastic and I'll try that next weekend.
 

ronp

Smoking Guru
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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.
 

ptbrauch

Newbie
27
10
Joined Feb 22, 2009
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.
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. 
 
 

westsidebbq

Newbie
15
10
Joined Aug 11, 2010
This sounds fantastic! I've been wrapping my brisket in foil to finish and using the juices in the foil, but this might be even better.

Thanks for the recipe.

Darren

Lang 84 Deluxe

UDS

Weber Performer

Darren

Lang 8
 

oldschoolbbq

Legendary Pitmaster
OTBS Member
9,362
199
Joined Jul 16, 2008
Ultramag,why in the world would you need with a finishing sauce with Brisket??? Does your Meat not sell itself??

The only thing on my table is a little bit of condiments for those less informed!


The only thing on a Brisket I call ends are  the crumbs (from slicing the Flat) and add the the defatted,broken up  point.
You may want some juice on your sammie of this crunchy stuff,along with Red Onion and Dill Pickle slices on a Bun and some Pinto Beans with PP in them and a big ole Soda.Other than that,I'm fine


Have fun and...


 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
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Joined Jun 22, 2009
Just saw this post. Copied & printed for future use. Thanks Ranger.
 

sosbbqking

Newbie
19
10
Joined Oct 29, 2011
i pull the point and slic the flat i started that way and did not look back i love the point pulled and give the sliced sh-it to the ones that dont no good food.lol
 

ranger72

Meat Mopper
OTBS Member
270
11
Joined Jul 18, 2005
Well, I'll Be!

It looks like my contribution has been immortalized along with the other member's comments.

Who woulda thought?


Thanks, Dutch!

ranger72

OTBS # 14
 
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