Brisket BBQ sauce

[Nivek]

OK, this is not my idea, but I am being forced to make a BBQ sauce for a brisket I am cooking. I would rather make than buy a sauce, so got any suggestions that would help out? Remember I am in Tennessee so this is how they roll.

Thanks.

 

[hornian]

I started a thread about sauce last month that had some good info:

The Link

I ended up going with the recipe from the first link in my thread with a couple of alterations:

1 - Most important: USE JUICE FROM YOUR BRISKET when you make the sauce. Maybe as much as a cup of it.

2 - Used apple cider vinegar

3 - Probably tripled the amount of chili powder, I like a little kick.

4 - Omitted the liquid smoke, I got that flavor from the brisket drippings

It actually turned out really well, and it went fast.

 

[S197HQQKEM]

Sauce? DON'T DO IT MAN!!!! DON'T GIVE IN TO THE BBQ INGNERENT!!!!!

Are you going to boil the brisket and then grill it to "finish it off"?


SHOW THEM THE WAY TO BBQ NIRVANA, JUST SAY NOOOOOO TO SAUCE.



unless of course you don't know what the hell you are doing with your brisket and it needs it. (which I seriously doubt is the truth but think about it, these Tennesseseee hick morons have insulted you and your brisket by nastilly iinsinuating that it needs sauce).




If I was going to make sauce for ungratefull ignerent yankee ******** like these Tennessee morons I'd make it with lots of habenero peppers, that'll teach 'em.



SAUCE? BLEEEEEECH!!!!!

 

[hornian]

Sauce is alright. I don't use it on my barbecue, but if my guests like it, so be it.

And it helps to have some sauce sitting around to make chopped barbecue.

 

[Nivek]

Yeah, it isnt what I really want to do, and so far Ive had good luck making sauce, but this last one blew. So that is why I wanted a recipe for the guests. Plus Im a grad student, with grad students from all over the US coming, Im still trying to get one buddy to stop calling hotdogs/hamburgers 'BBQ"

Thanks for the link, that aggy recipe looks decent with a little modification.

 

[scottsins]

a VERY good, easy route:

Stubbs bold/spicy + cider vinegar + brisket drippings = allsome.

simmer for a while on the stove.

 

[GakFoo]

In reply to:

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[scottsins]

great cue doesn't "need "sauce. but some LIKE it, so what's the problem?

don't make the A1 on a filet comparison, since A1 ruins/hides the flavor.

GOOD sauce compliments the cue, to SOME people, and doesn't mask/distort the tste. it's different.

 

[Sucklebuster]

Ditto on the drippings for flavor. You can gussy up just about any store bought sauce that way. I also like a little more vinegar in mine...plus a little heat.

Somebody posted a good looking recipe on another board the other day - I havent tried it, but it sure looked good. Not your typical BBQ sauce:The Link

 

[shorty]

I made a rub for our ribs with mainly savory flavors. Try adding a tablespoon or two of creamy Jif peanut butter. It mellows the mustard and vinegar a tad and adds a subtle meaty flavor. I let them marinade overnight in the rub and popped them on the grill early this morning.

 

[mayberryrfd]

There is a sauce out there where the main ingredient is Coca Cola. I think this one is it but I am not sure. I have tried similar and it was surprisingly really good. It is a slightly sweet sauce but it is not overpowering and doesn't mask the meat. (IMO, of course)

1 can (12 oz.) Classic Coke
1 ½ cups ketchup
1 cup finely chopped onion
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1 teaspoon chili powder
1 teaspoon salt
hot pepper sauce to taste
Heat to boiling; reduce heat and simmer,
uncovered, stirring occasionally, 1 hour

 

[UTEE]

I don't always eat sauce, but when I do, I usually make my own. I'm not a fan of vinegar-based sauces, so I don't include it in my sauce. Here's the one I typically make, and it was used in some local Austin BBQ restaurants for years:

1 pint ketchup
1 1/2 pints water
1/3 cup flour
1 tablespoon salt
4 teaspoons sugar (I actually leave this out, the ketchup has enough sugar already)
2 1/2 teaspoons paprika
1 1/2 teaspoons black pepper
1 1/2 teaspoons chile powder (I double this)
1 tablespoon prepared mustard
1 1/2 teaspoons liquid smoke (you can substitute drippings, but the liquid smoke packs more punch, and I'm usually making the sauce a couple of days ahead of the actual BBQ anyway)
1 cup Worcestershire sauce

Combine ketchup and water in a large pot. Bring to a boil. Mix dry ingredients together in a separate bowl. Add mustard, liquid smoke, and half of the Worcestershire sauce. Stir into a paste, then add the remainder of the Worcestershire. Pour this into the heated mixture and boil slowly for 20 minutes. Makes approximately one quart.

Refrigerate any unused portion, and it will keep for several weeks (you can freeze it for up to a couple of months).

 

[Sii]

I like a good sauce

people like different things

the "no sauce ever" people crack me up

 

[DoubleMaduro]

I smoked a brisket and 2 butts for the 4th and made the Ancho
BBQ sauce from the Legends of Texas Barbecue Cookbook.
The stuff was pretty slathering good!

Ancho Barbecue Sauce
From Robb Walsh's Legends of Texas Barbecue Cookbook

3 dried ancho chiles, stemmed and seeded
1 tablespoon olive oil
2 cups diced onion
7 cloves garlic, minced
1 cup ketchup
1/2 cup Worcestershire sauce
1/3 cup packed brown sugar [tester's note: we would double the sugar or reduce the vinegar by half, at least]
1/4 cup cider vinegar [tester's note: this amount makes an extremely vinegary sauce]
1/4 cup lemon juice
1 1/2 tablespoons mustard
2 teaspoons salt, or to taste
[tester's note: you will probably want to add water, as this makes a very thick sauce]

Soak the anchos in hot water for 30 minutes or until soft. In a large, heavy saucepan, heat the oil over medium heat and add the onion and garlic. Sauté for 3 minutes, or until they begin to wilt. Add the ketchup and anchos and sauté for 4 minutes. Add all of the remaining ingredients and simmer gently for 30 to 40 minutes, stirring frequently. Remove the mixture from the heat and allow to cool. Place in a blender or food processor and purée(I used a boat motor). Serve immediately, or store in the refrigerator in a sealed container for up to 3 weeks. Reheat before serving. Makes about 4 cups.