Trying my hand brisket for the first time. What kind of sauce do I need to go with it?
Trying my hand brisket for the first time. What kind of sauce do I need to go with it?
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.
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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Going with a vinegar based sauce. It's heavy on the vinegar right now.
sauce on a properly cooked brisket is like putting ketchup on a great steak........IMHO
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.
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
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.
Full brisket or tri tip? How long and how slow, internal temp?
Low country redneck who moved north
beef or pork?
Ugh. Stupid people piss me off.
Rub.
We gave you Corn,you gave us clap,bad trade.
Sillyhead..
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.
Sounds good to me!pics?
We gave you Corn,you gave us clap,bad trade.
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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