Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
My 1st brisket will come off the smoker at 4 bells and will rest in the cooler 'til 6 bells. Please give me any suggestions for a finishing sauce or dipping sauce, etc... I'm not sure how I'm going to serve this to my guests after I slice it down.
BeebeQue
Serving it in its own juices with the fat/grease removed is delicious or if you want a BBQ type sauce Jeff's "Goodness Gracious Sakes Alive" barbeque sauce will compliment the brisket also.
Be sure and post pictures of the Q view !!!
Yeah... I like the juice thing too. Sometimes I add a touch of cider vinegar, or maybe a dash of good soy sauce to it. And always a shot of bourbon, and serve it warm :{)
I use some Au jus mix and some beef broth. Add all of the drippings from the brisket cooking and ad a roux too thicken the sauce. Makes a nice gravy. I like to shoot for a prime rib sort of taste. BB have you ever been to Pattons meat market? It's not to far from where your zip code says that you live. Check it out. It's on P.I.B. @ South berkley lake rd.