looking brisket sauce

stinkie · 10-03-2011, 04:32 PM

im looking for a sauce to go with smoked brisket. any suggestions?
not to hot not to mild.

stinkie

MrClean · 10-03-2011, 04:48 PM

We have a local restaurant 'Gates and Sons' and I really like their sauce.

However with smoked brisket, I like it without any sauce.

pektel · 10-03-2011, 04:58 PM

This thread makes me mad that I haven't been able to use my new smoker in over a month.

Smokin Gator · 10-03-2011, 05:45 PM

Let me preface this by saying I don't think brisket needs much sauce. I want the beef flavor to come through. That being said... in competitions we use Cattleman's Original cut about 50/50 with beef broth. Works for us!!

emopunker2004 · 10-03-2011, 05:57 PM

Quote:

Originally Posted by Smokin Gator

Let me preface this by saying I don't think brisket needs much sauce. I want the beef flavor to come through. That being said... in competitions we use Cattleman's Original cut about 50/50 with beef broth. Works for us!!

End thread. Brent has spoken

stinkie · 10-03-2011, 05:57 PM

i know what your saying. i prefer to let the rub and smoke do the flavoring.
but some people ask for sauce. i was just trying to get an idea of what other people use.

i been thinking of just using my rub with beef broth and tomato sauce but haven't tryed it yet wil let you know how it goes.

stinkie

jwintosh · 10-03-2011, 06:12 PM

SNKBYT!! just saying...

forgop · 10-03-2011, 06:45 PM

Just like cigars, there are different flavors for everyone.

Commercially, I think Sweet Baby Rays seems to have the biggest following that I hear of. Personally, I've tried sauces from Cowtown and Three Little Pigs make a few sauces I like that you don't just seen on every grocery shelf in town.

markem · 10-03-2011, 07:24 PM

go to http://www.penzeys.com and experiment. Seriously.

If you really want a sauce, I recommend this one that I use for pulled pork. I wouldn't cook with it, just use it as a sauce after cooking.

1 medium onion, coarsely chopped
1/2 cup cider vinegar
1/2 cup ketchup
1/4 cup light (mild) molasses
2 tbsp sweet paprika
2 tbsp spicy brown mustard
2 tbsp Worcestershire sauce
1 tsp cayenne pepper
1 tsp black pepper
1 tsp salt
1/4 cup water
1/2 tsp liquid smoke flavoring (optional)

Oh yeah, get some rhubarb, dice and put in a cheesecloth bag. That'll make it really special. Possibly add raspberry puree to the sauce as well.

Steve · 10-03-2011, 08:26 PM

Quote:

Originally Posted by MrClean

However with smoked brisket, I like it without any sauce.

Quote:

Originally Posted by Smokin Gator

Let me preface this by saying I don't think brisket needs much sauce. I want the beef flavor to come through.!

Winners!

Steve · 10-03-2011, 08:28 PM

Quote:

Originally Posted by Smokin Gator

Let me preface this by saying I don't think brisket needs much sauce. I want the beef flavor to come through. That being said... in competitions we use Cattleman's Original cut about 50/50 with beef broth. Works for us!!

Are you felling ok Brent? Letting out secrets...now I'm worried. I new a guide once that started telling people his honey holes...

Black Coral · 10-03-2011, 10:33 PM

second on the snkbyt sauce!!! From right here on the board!!

galaga · 10-04-2011, 10:30 AM

Try looking around on the amazing ribs site. I've done two briskets using his tips and the next one I do I want to try Walter Jetton's sauce, given on this page.

grateful1 · 10-04-2011, 10:34 AM

Quote:

Originally Posted by stinkie

im looking for a sauce to go with smoked brisket. any suggestions?
not to hot not to mild.

stinkie

What are you smoking it with?

What's the rub?

Sweet Baby Ray's, Carolina Gold, Bone Suckin'....or many others out there.

slickster81 · 10-05-2011, 09:16 AM

Put a pan under your brisket to catch the drippings.

When done smoking, pour off all the drippings into a container, defat (leave about 1/4 cup fat)

Deglaze the drippings pan with some red wine vinegar, how much depends on the size of your drip pan, so for a benchmark, for a 9x13 pan I would use about 1/3 cup vinegar.

Scrape all the bits up while deglazing, then add (again based on the 9x13 pan size, scale it up or down as needed)

Your pan drippings
1/2 C white wine, or a medium body beer.
1/3 C ketsup
1/4 C Honey
1/3 C Packed brown sugar
2 Tb of your rub
1/4 tsp ground cinnamon
1/8 tsp ground clove (or allspice as a substitute)
1-? tsp ground cayenne (spice to taste, balance the sweet, tart from the other ingredients)
1 medium onion, chopped fine
2 large cloves garlic, mashed
Salt and FRESH ground black pepper to taste

Cook in a large saucepot over medium/medium low heat until thick enough to coat the back of a spoon (about 1 hour) this sauce will thicken more on cooling so don't get it too tight.

This is similar to what I use with my ribs (ribs get dry rub, then braised in a stock in oven. Juice from brazing becomes base for sauce)

SNKBYT · 10-05-2011, 09:42 AM

3rd vote for SB-BBQ-S (but I have tendencies that lead me to follow a particular quasi-logical path)

jledou · 10-05-2011, 10:38 AM

Sweet Baby Ray's or Cattleman's are my personal choices.

ktblunden · 10-05-2011, 02:51 PM

Quote:

Originally Posted by markem

go to http://www.penzeys.com and experiment. Seriously.

If you really want a sauce, I recommend this one that I use for pulled pork. I wouldn't cook with it, just use it as a sauce after cooking.

1 medium onion, coarsely chopped
1/2 cup cider vinegar
1/2 cup ketchup
1/4 cup light (mild) molasses
2 tbsp sweet paprika
2 tbsp spicy brown mustard
2 tbsp Worcestershire sauce
1 tsp cayenne pepper
1 tsp black pepper
1 tsp salt
1/4 cup water
1/2 tsp liquid smoke flavoring (optional)

Oh yeah, get some rhubarb, dice and put in a cheesecloth bag. That'll make it really special. Possibly add raspberry puree to the sauce as well.

This is very similar to the sauce I use for brisket. I'm at work so I don't have the recipe in front on me, but it's definitely almost identical.

stinkie · 10-14-2011, 05:05 PM

after some thought and some of the comments of this thread i have decided not to use/ offer any sauce. the brisket will stand on it's own. thank you for your helpful advice and comments.

admins please close this thread

stinkie

proguy747 · 10-31-2011, 08:02 PM

Quote:

Originally Posted by MrClean

We have a local restaurant 'Gates and Sons' and I really like their sauce.

However with smoked brisket, I like it without any sauce.

I liked Gates better than Arthur Bryants when I visited KC. Good stuff

10-03-2011, 04:32 PM	#1
stinkie Still Watching My Back Join Date: Dec 2008 First Name: dan Location: In the sticks/Tarlton ohio Posts: 140 Trading: (2)	looking brisket sauce im looking for a sauce to go with smoked brisket. any suggestions? not to hot not to mild. stinkie

10-03-2011, 04:48 PM	#2
MrClean Bald Man Join Date: Sep 2011 First Name: Jeff Location: KC MO Posts: 2,229 Trading: (28)	Re: looking brisket sauce We have a local restaurant 'Gates and Sons' and I really like their sauce. However with smoked brisket, I like it without any sauce. __________________ http://jeffcarrollphotos.com Not a photographer, just a dude with a camera. Proud member of the GMCGTPWHAFA

10-03-2011, 04:58 PM	#3
pektel I'm nuts for the place Join Date: Jul 2010 First Name: Peter Location: Grand Rapids, MN Posts: 4,320 Trading: (28)	Re: looking brisket sauce This thread makes me mad that I haven't been able to use my new smoker in over a month. __________________ The problem is not the problem. The problem is your ATTITUDE about the problem.

10-03-2011, 05:45 PM	#4
Smokin Gator Just plain insane! Join Date: Oct 2008 Location: The Swamp Posts: 6,237 Trading: (106)	Re: looking brisket sauce Let me preface this by saying I don't think brisket needs much sauce. I want the beef flavor to come through. That being said... in competitions we use Cattleman's Original cut about 50/50 with beef broth. Works for us!! __________________ Check out the Cigar Asylum Newbie Sampler Trade

10-03-2011, 05:57 PM	#6
stinkie Still Watching My Back Join Date: Dec 2008 First Name: dan Location: In the sticks/Tarlton ohio Posts: 140 Trading: (2)	Re: looking brisket sauce i know what your saying. i prefer to let the rub and smoke do the flavoring. but some people ask for sauce. i was just trying to get an idea of what other people use. i been thinking of just using my rub with beef broth and tomato sauce but haven't tryed it yet wil let you know how it goes. stinkie

10-03-2011, 06:12 PM	#7
jwintosh i have a confirmation #!! Join Date: Nov 2008 First Name: Jeffrey Location: San Diego Posts: 1,239 Trading: (15)	Re: looking brisket sauce SNKBYT!! just saying... __________________ Surf's Up! Last edited by jwintosh; 10-03-2011 at 06:22 PM.

10-03-2011, 06:45 PM	#8
forgop Not a puffer Join Date: Oct 2008 First Name: Duane Location: Indianapolis, IN Posts: 2,869 Trading: (40)	Re: looking brisket sauce Just like cigars, there are different flavors for everyone. Commercially, I think Sweet Baby Rays seems to have the biggest following that I hear of. Personally, I've tried sauces from Cowtown and Three Little Pigs make a few sauces I like that you don't just seen on every grocery shelf in town.

10-03-2011, 07:24 PM	#9
markem Bunion Join Date: Oct 2008 First Name: Mark Location: Second Star on the Right Posts: 22,621 Trading: (47)	Re: looking brisket sauce go to http://www.penzeys.com and experiment. Seriously. If you really want a sauce, I recommend this one that I use for pulled pork. I wouldn't cook with it, just use it as a sauce after cooking. 1 medium onion, coarsely chopped 1/2 cup cider vinegar 1/2 cup ketchup 1/4 cup light (mild) molasses 2 tbsp sweet paprika 2 tbsp spicy brown mustard 2 tbsp Worcestershire sauce 1 tsp cayenne pepper 1 tsp black pepper 1 tsp salt 1/4 cup water 1/2 tsp liquid smoke flavoring (optional) Oh yeah, get some rhubarb, dice and put in a cheesecloth bag. That'll make it really special. Possibly add raspberry puree to the sauce as well. __________________ I refuse to belong to any organization that would have me as a member. ~ Groucho Marx Last edited by markem; 10-03-2011 at 07:32 PM.

10-03-2011, 10:33 PM	#12
Black Coral Have My Own Room Join Date: Mar 2009 First Name: John Location: Midland Texas Posts: 2,250 Trading: (11)	Re: looking brisket sauce second on the snkbyt sauce!!! From right here on the board!!

10-04-2011, 10:30 AM	#13
galaga Just call me Slappy. Join Date: Oct 2008 Posts: 1,832 Trading: (3)	Re: looking brisket sauce Try looking around on the amazing ribs site. I've done two briskets using his tips and the next one I do I want to try Walter Jetton's sauce, given on this page. __________________ I may be easy, but I'm sure as hell ain't cheap....

10-05-2011, 09:16 AM	#15
slickster81 Ein weiteres Bier bitte Join Date: Sep 2009 First Name: John Location: Rochester Hills Posts: 246 Trading: (30)	Re: looking brisket sauce Put a pan under your brisket to catch the drippings. When done smoking, pour off all the drippings into a container, defat (leave about 1/4 cup fat) Deglaze the drippings pan with some red wine vinegar, how much depends on the size of your drip pan, so for a benchmark, for a 9x13 pan I would use about 1/3 cup vinegar. Scrape all the bits up while deglazing, then add (again based on the 9x13 pan size, scale it up or down as needed) Your pan drippings 1/2 C white wine, or a medium body beer. 1/3 C ketsup 1/4 C Honey 1/3 C Packed brown sugar 2 Tb of your rub 1/4 tsp ground cinnamon 1/8 tsp ground clove (or allspice as a substitute) 1-? tsp ground cayenne (spice to taste, balance the sweet, tart from the other ingredients) 1 medium onion, chopped fine 2 large cloves garlic, mashed Salt and FRESH ground black pepper to taste Cook in a large saucepot over medium/medium low heat until thick enough to coat the back of a spoon (about 1 hour) this sauce will thicken more on cooling so don't get it too tight. This is similar to what I use with my ribs (ribs get dry rub, then braised in a stock in oven. Juice from brazing becomes base for sauce) __________________ Smokin' fine cigars, and swappin' lies....."Long Road Out Of Eden", The Eagles

10-05-2011, 09:42 AM	#16
SNKBYT PATRIOT and VETERAN Join Date: Oct 2008 First Name: Alex Location: SWEET HOME ALABAMA Posts: 3,289 Trading: (30)	Re: looking brisket sauce 3rd vote for SB-BBQ-S (but I have tendencies that lead me to follow a particular quasi-logical path) __________________ "IF YOU WANT TO TAKE MY FREEDOM, MAKE DAMN SURE THAT YOU'RE AS PASSSIONATE ABOUT TAKING IT AS I AM ABOUT KEEPING IT"

10-05-2011, 10:38 AM	#17
jledou Have My Own Room Join Date: Oct 2008 First Name: Jay Location: Kansas Posts: 2,224 Trading: (27)	Re: looking brisket sauce Sweet Baby Ray's or Cattleman's are my personal choices.

10-14-2011, 05:05 PM	#19
stinkie Still Watching My Back Join Date: Dec 2008 First Name: dan Location: In the sticks/Tarlton ohio Posts: 140 Trading: (2)	Re: looking brisket sauce after some thought and some of the comments of this thread i have decided not to use/ offer any sauce. the brisket will stand on it's own. thank you for your helpful advice and comments. admins please close this thread stinkie