Finishing Sauce for Chuck?

[rw willy]

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.
Thanks

 

[the dude abides]

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!

 

[john3198]

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.

 

[ronp]

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.

 

[rw willy]

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.
Thanks

 

[walle]

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.