Sauce for smoked brisket

[357mag]

Normally I am not a sauce guy for brisket, but this weekend we are hosting a gettogether with some new friends. I have not cooked a brisket for them before so some of them might like a sauce on their brisket . Is there a good bottled sauce that you would recommend for brisket. I could make it myself but I am feeling lazy.

 

[BrianGSDTexoma]

I'm a gravy guy myself. I pour the drippings off before resting and make a spicy gravy from them. This where I got my recipe from but it calls for way to much cayenne. I dilute dripping with water, usually half and half. If dont make gravy save juices and freeze for next time.

gravy

 

[912smoker]

I save the liquid gold like Brian and add pour it over the slices.
I like the Kosmos Q Brisket mop mixed with beef consume used during the wrap.

IF I were to use a sauce it would probably be Blues Hog Competition.

Keith

 

[chopsaw]

Is there a good bottled sauce that you would recommend for brisket.

I generally don't save drippings . Most times mine is just salt , pepper , beef and smoke .
I do like a good sauce on a brisket sandwich though , and you're in the right area .
Any thing I've had from Lillies has been fantastic .
Get some squeeze bottles and 3 or 4 diferent profile sauces .
The 2 below would be a must for where you're at in my opinion .

Quick peek at what's on my shelf right now .
If you can get the Arby's " horsey " sauce , it's a horseradish based cream sauce .
Great on a sandwich .

Been using a lot of the Kinders sticky honey .
Any of those are good for what We like .
If you can get the Kinders , you wouldn't need bottles .

 

[civilsmoker]

Kinders Gold is what's on the shelf at our house for easy sauce, it has a vinegar tone, so it cuts the richness of brisket

 

[zwiller]

In Franklin's book he talks of his favorite being beef ribs with Franks hot sauce and he is not kidding! Works equally well on brisket. I'd get a bottle of Blues Hog and a bottle of Franks.

 

[forktender]

I save the liquid gold like Brian and add pour it over the slices.
I like the Kosmos Q Brisket mop mixed with beef consume used during the wrap.

IF I were to use a sauce it would probably be Blues Hog Competition.

Keith

Same here, watered down with shine, B.H. Comp sauce has done me right in my rib cook off's, but I love it on anything beef as well!!

 

[sandyut]

Jeffs is good BBQ sauce.

If you like spicy BBQ sauce get some Meat Mitch Stay Hot, it my fav. Or Kosomo's Honey Jalapeno.

I sometime braise brisket in beef broth, that sauce is money!

 

[912smoker]

Same here, watered down with shine, B.H. Comp sauce has done me right in my rib cook off's, but I love it on anything beef as well!!

Good luck on the comp and prayers for your Dad!

Keith

 

[philpom]

I don't typically sauce but in a pinch some sweet baby rays mixed 50/50 with apple cider vinegar is pretty good. Cuts down the sweetness, adds a nice flavor, and the acid can help cut the fat on your pallette.

Sometimes after I'm done pulling a pork butt I'll mix just about 1/4 cup of that mix in the pork. Just enough to give it something extra and nice. Often I don't because we'll repurpose the pork for all kinds of meals.

Good luck and have fun!

 

[forktender]

Good luck on the comp and prayers for your Dad!

Keith

Thank you, Keith.
Pop's is in a room now, Doc said everything went well, and they spent a little more time checking out his other organs. Everything looks fine so far. Pop's is 85 yrs old, I'm sure this isn't gonna be easy on the old man. Hopefully they got everything, and he heals up quickly.

I'm a little worried about this cook off, I'm a little out of practice.
I'm gonna try to wrap a little sooner, so I get a touch more pull back on the bones, and the color stays a nice mahogany color.
Oh crap, I forgot to grab A.C Vingar today. I have until Sat though, today was a little much for me, I don't do well when it comes to my parents being in the hospital. I'm just glad that we got good news from the Doc's so far. My Dad has always gone to my contests with me, it's gonna be weird not having him there with me this time. Knowing him, he will want to go even after having a kidney removed. My Mom would kick my ass if I brought him, though. LOL

 

[912smoker]

Thank you, Keith.
Pop's is in a room now, Doc said everything went well, and they spent a little more time checking out his other organs. Everything looks fine so far. Pop's is 85 yrs old, I'm sure this isn't gonna be easy on the old man. Hopefully they got everything, and he heals up quickly.

I'm a little worried about this cook off, I'm a little out of practice.
I'm gonna try to wrap a little sooner, so I get a touch more pull back on the bones, and the color stays a nice mahogany color.
Oh crap, I forgot to grab A.C Vingar today. I have until Sat though, today was a little much for me, I don't do well when it comes to my parents being in the hospital. I'm just glad that we got good news from the Doc's so far. My Dad has always gone to my contests with me, it's gonna be weird not having him there with me this time. Knowing him, he will want to go even after having a kidney removed. My Mom would kick my ass if I brought him, though. LOL

So good to hear that news and prayers for a speedy recovery! He'll definitely be there on spirit.

I know you already use the trick of pushing down between the bones before the wrap to help with pull back.

Be sure to bring us along for the ride.

Keith

 

[forktender]

So good to hear that news and prayers for a speedy recovery! He'll definitely be there on spirit.

I know you already use the trick of pushing down between the bones before the wrap to help with pull back.

Be sure to bring us along for the ride.

Keith

I normally did it before cooking, but I just watched about 20 YouTube videos and learned the push-down-at-wrap deal. My little secret that I'll share is I use fresh Lard from the Mexican store instead of butter, as my binder to hold the rub on. And I slather it on the peach butcher paper before I wrap as well. I want my ribs to taste like pork, not Parkay.
I honestly think that has been my leg up on competitors, the ribs stay nice and moist, and they don't taste or smell of butter. Not that butter is a bad thing. LOL!!!
I just don't want to water down the natural pork flavor too much.
Besides that they get the same treatment as most others do, although I don't use honey or brn sugar when I wrap. I use reduced peach nectar , agave, and Jap. pepper powder, a little dyhd onion, and a very, very, very light dusting of Accent, for that one or two bite WOW!!!

 

[1MoreFord]

For folks who want BBQ sauce for brisket, think I'd offer 'em Stubb's and/or Head Country.

 

[akjeff]

If the guests want sauce for freshly smoked brisket......I'd politely ask them to leave!