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Thread: Sauce for Brisket?

  1. #1
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    Default Sauce for Brisket?

    Trying my hand brisket for the first time. What kind of sauce do I need to go with it?

  2. #2
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    Y'all are about to make me pull a Biggie1976 and post a thread about how unhelpful y'all are. I may put ketchup in my sauce just to spite y'all.

  3. #3
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    Ketchup IS sauce.

    Can't help beyond that. Brisket is next on my list for the egg.

    I have 3 butts smoking right now. Ingles has butts for $1.68 lb.
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  4. #4
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    Going with a vinegar based sauce. It's heavy on the vinegar right now.

  5. #5
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    Quote Originally Posted by Lynchmob View Post
    Going with a vinegar based sauce. It's heavy on the vinegar right now.
    There's a lot of good vinegar based bbq sauces on the web. Just make sure to use one with some sugar (brown sugar is best) so you can get some caramelization.
    Ephesians 2 : 8-9



    Charles Barkley: Nobody doesn't like meat.

  6. #6
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    sauce on a properly cooked brisket is like putting ketchup on a great steak........IMHO

  7. #7
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    I wouldn't think that a heavily venigar based sauce would be good on birsket. Perfect for pork. I would go for more of a ketchup/molasses sauce with some of the drippings.

  8. #8
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    Good BBQ shouldnt need sauce. Only if it is prefered. Im going with everyone else on the no vinegar sauce. I like a sweet and mild on brisket.
    Non Supporting Member

  9. #9
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    Went with no sauce at all. Flavor was outstanding. Wasn't tough, but didn't fall apart once I sliced it either. I'm very pleased with it but think there is still room for improvement. The wife thinks it is excellent. I will be cooking it again.

  10. #10
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    Quote Originally Posted by willk View Post
    I wouldn't think that a heavily venigar based sauce would be good on birsket..
    You would be wrong.
    "Never Trust a Skinny Chef."

  11. #11
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    Full brisket or tri tip? How long and how slow, internal temp?
    Low country redneck who moved north

  12. #12
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    beef or pork?
    Ugh. Stupid people piss me off.

  13. #13
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    Rub.
    We gave you Corn,you gave us clap,bad trade.

  14. #14
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    Quote Originally Posted by Foie Gras View Post
    You would be wrong.
    For real? I just can't see that. I use pepper vinegar on my pork bbq, but on beef? I guess i'll have to try it.

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    This shit right here is the bomb...


  16. #16
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    Sillyhead..

  17. #17
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    I used a rub very similar to what I use on butts and ribs but left out the brown sugar. Cooked it on the egg with the temp between 225-250 to an internal temp of 195. Wrapped in tinfoil and let it sit in the cooler for about an hour.

    The rub is kosher salt, black pepper, paprika, dried minced garlic, mexican chili powder, cumin. I usually add some cayenne but was out.

  18. #18
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    Sounds good to me!pics?
    We gave you Corn,you gave us clap,bad trade.

  19. #19
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    Quote Originally Posted by Foie Gras View Post
    You would be wrong.
    And that's a fact.

  20. #20
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    And holy shit - marinate that brisket in vinegar and then serve it with a creamy, mild wassabee sauce, you'll gut the poor sumbitch sitting beside you.

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