Finishing Sauce for Brisket

[cbinstrasburg]

I only read this forum...but I like this stuff and I am kicking this back to the top. good stuff...thanks

 

[zdicky44]

your gonna make me go get a brisket sandwich for lunch after that statement

 

[dwolfpak]

Hi There ultramag!


This sauce is fantastic on Brisket! But I warn you Ladies and Gentlemen; The Cholesterol Cops will be blowing their whistles on this one!

Here goes:

Lone Steer Brisket Sauce

3/4 pound Beef Fat cut from Steaks,roasts or Brisket :shock:

2 Cups Ketchup

1/2 cup freshly Squeezed Lemon Juice

1/2 cup freshly Squeezed Lime Juice

1/2 cup Bourbon

1/2 cup packed Brown Sugar

1 onion, small chop

1 Tablespoon Smoky Hungarian Paprika

1 Teaspoon Celery Salt

1/2 teaspoon ground red pepper



Chop fat into large chunks and render in a cast iron skillet over medium heat until there is about 1 cup of fat in the pan.

Discard unmelted fat and any unwanted fiber that is left over in the melted fat.

Add all remaining ingredients and cover simmering 45 minutes to an Hour. Stirring so as not to burn.

Bottle or put in a sauceboat to pass around at the table

The recipe for this comes from Barbecue America by Rick Browne & Jack Bettridge

They say they got the recipe from afriend who scored it from an un-named pitmaster at a tiny, greasy, smoky and incredibly popular Hole-In-The-Wall barbecue joint on the outskirts of Fort Worth!

I have made and used this many times and it is simple and primo!


ranger72 :D


OTBS # 14

Hey there ranger72,  I'm gonna try this Finishing sauce this weekend...  Here's a question though, with all that fat, how does this store in the fridge for leftovers?  Does is solidify and need to be heated up?

 

[heyeph]

Great (old) thread!

Question:  I pulled a couple pounds of my brisket and am saving it for tailgating at the Bills game this Thursday night!  Should I put some of this finishing sauce on it NOW in the ziploc bag so that it moistens up a bit while in the fridge, or would you add it the day of when it is time to heat it up again?

Thanks!

Eph

PS - No comments on my crappy team, please.  LOL.  It's all about the tailgate anyhow!

 

[baby kong]

I haven't saw much on here about pulling brisket but I know it is sometimes done. One of my wifes favorites is brisket sammies so I have been thinking about pulling one and seeing how we like it.

Following that train of thought I got to wondering if anyone had a recipe for finishing sauce specifically for brisket, and if not what your opinions would be on using one like SoFlaQuer's for beef.

sammies .Sangies or sandwiches ? I can throw you what I do

 

[357mag]

This all sounds good but personally I don't like sweet sauces on brisket. I like savory sauces on brisket. What I like to do is take the pan juices, about a cup and mix a tablespoon of better than bullion roasted beef flavor and mix with a cup of hot water, add a tablespoon of worchestershire sauce and a tablespoon of soy sauce, pepper to taste, mix togther until fully blended. I spoon this over the sliced brisket for serving and place a bowl of this mixture on the table so people can add it as needed on their plates.