Sauce Suggestions for Brisket?

Discussion in 'Grilling Beef' started by beebeque, Oct 21, 2007.

  1. beebeque

    beebeque Fire Starter

    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.
  2. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    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 !!!
  3. keywesmoke

    keywesmoke Smoking Fanatic OTBS Member

    It might be too late now but a beautiful complement to brisket is Ole Roy's Apple Cinnamon BBQ sauce, warm. It is the bomb on brisket.
  4. richtee

    richtee Smoking Guru OTBS Member

    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 :{)
  5. beebeque

    beebeque Fire Starter

    Ya know, I bought Jeff's recipes out of sheer gratitude for the SMF, but I havn't gotten around to making the sauce yet.

    Today is the day! Thanks MossyMo

    Hey Keywesmoke, Is Old Roy's a sauce I buy or a recipe I might find?
  6. deejaydebi

    deejaydebi Smoking Guru

    Whatever your favorite beef spices are with a few squeezed lemons and EVOO to taste works good. Maybe a bit of ketsup or BBQ sauce or Jeffs rub ...
  7. keywesmoke

    keywesmoke Smoking Fanatic OTBS Member

    Beebeque, I bought mine off the shelf down here at a restaurant supply place (not GFS, a mom and pop). It's fantastic stuff.
  8. walking dude

    walking dude Smoking Guru SMF Premier Member

    yeah, i agree........serve it with its own juices......... Au joius (sp.......spell check didn't help with this werd)

    mine have never needed anything added to it..........

  9. jmedic25

    jmedic25 Meat Mopper OTBS Member

    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.

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