Would someone please help me with a good recipe for beef brisket. I would like to shock my family with a good sauce.
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marc....
Are you looking for a method for preparing (smoking) a brisket or a method for preparing a sauce for brisket or both?
Are you looking for a method for preparing (smoking) a brisket or a method for preparing a sauce for brisket or both?
Some details would help us help you.
What smoker are you using? Like DLS, are you looking for brisket info or sauce info.
The BEST brisket doesn't need a sauce, but that's my opinion.
Go to the top of the page, click on Barbecue Guide and go to my Brisket 101 link.
For sauce, go to the sauce section and read through the "best of the forum sauce collection" post for some great ideas.
The challenge with sauces is that what I like may not fit what you like, but we can certainly help.
Smokin'
What smoker are you using? Like DLS, are you looking for brisket info or sauce info.
The BEST brisket doesn't need a sauce, but that's my opinion.
Go to the top of the page, click on Barbecue Guide and go to my Brisket 101 link.
For sauce, go to the sauce section and read through the "best of the forum sauce collection" post for some great ideas.
The challenge with sauces is that what I like may not fit what you like, but we can certainly help.
Smokin'
I am looking for a good sauce. The sauce of all sauces. One that can be used on every thing. See I realy do not know alot about BBQ I just need a little help with some sauce.
Go and buy some Head Country and I think everyone will be happy.Or use Cookshack's BBQ sauce mix and make your own. The recipe is on the bottle.
My favorite, and one everfyone seems to love, especially for brisket is called Hot Texas BBQ Sauce. Mix the following and simmer it for 30 minutes:
16 oz Tomato Sauce
1/2 cup Frank's Red Hot (use no substitutes)
1/2 cup Brown Sugar
4 tsp ground cumin
4 tsp ground oregano
2 tsp salt
Simple but great. Use it after you are through smoking the brisket.
16 oz Tomato Sauce
1/2 cup Frank's Red Hot (use no substitutes)
1/2 cup Brown Sugar
4 tsp ground cumin
4 tsp ground oregano
2 tsp salt
Simple but great. Use it after you are through smoking the brisket.
Sorry Marc, but there isn't one "best of the best" Your taste buds will have to steer you to a favorite. What works for beef may not work for pork or chicken.
You can go with bottled sauces, or start with one and doctor it up or go from scratch.
Plenty in this link to choose from:
URL=http://forum.cookshack.com/ubb/ultimatebb.php?ubb=get_topic;f=4;t=000325]Best of the Best Sauces[/URL]
You can go with bottled sauces, or start with one and doctor it up or go from scratch.
Plenty in this link to choose from:
URL=http://forum.cookshack.com/ubb/ultimatebb.php?ubb=get_topic;f=4;t=000325]Best of the Best Sauces[/URL]
Like Smokin' and the others said,it is individual.
You might go to the grocery and find one that your family usually likes.
If it is too thick,cut it with a little apple juice.
Too thin,cook it until it reduces.
Too sweet,add a little vinegar.
Not sweet enough,add a little honey.
Need heat,add your favorite hot sauce.
You'd be amazed how many comp cooks,vendors,caterers,use this approach.
Hope this helps a little.
You might go to the grocery and find one that your family usually likes.
If it is too thick,cut it with a little apple juice.
Too thin,cook it until it reduces.
Too sweet,add a little vinegar.
Not sweet enough,add a little honey.
Need heat,add your favorite hot sauce.
You'd be amazed how many comp cooks,vendors,caterers,use this approach.
Hope this helps a little.
I like to use the juice from my foiled brisket. And I leave a little fat in each slice for flavor.
Tom's right, I know one team, who finished in the top three at MIM, who uses Cattleman's BBQ Sauce which they buy at Kroger in a super large jug. To be honest with you, I don't think they make very many changes to it after they buy it.
If you are going to make your own sauce, be sure to invest a little in a coffee grinder. Then buy your spices in seed form when you are able to. After grinding them in the grinder you will be amazed at the diffrence between freshly ground vs. previously ground. Good Luck
If you are going to make your own sauce, be sure to invest a little in a coffee grinder. Then buy your spices in seed form when you are able to. After grinding them in the grinder you will be amazed at the diffrence between freshly ground vs. previously ground. Good Luck
Toddm, I agree with you on the Hot Texas BBQ Sauce. Been makin' that one for about 20 or more years now and it's always a hit. Got the recipe off a Frank's Hot Sauce bottle back before Durkee's bought out Frank's. It's especially good on pork.
Born Hungry - I'm with ya neighbor. Nothing beats fresh ground spices for flavor AND aroma. We used the store-bought pepper up until about 4 years ago. One year we got a pepper grinder for Christmas. The store-bought pepper hasn't entered the door since! We grow a lot of our own herbs and folks you just can't beat them when cooking. Use em whenever you can! 
I spent 4 hours last night looking for this recipe. Finally found it this morning by keywords: Franks Red Hot. This is the best and easiest sauce I have ever made. My daughter, who loves hot sauce at the Salt Lick in Driftwod Texas, thinks this is the next best thing. I serve this sauce and a sweeter sauce on the side with my brisket. Got a 16 pounder on the Amerique now an its at 190 and climbing. Time to put it in foil and hold till dinner time. Thanks for the great recipe November
quote:Originally posted by hulkbutt:
...Finally found it this morning by keywords: Franks Red Hot. This is the best and easiest sauce I have ever made.
Did you search the internet or this forum? (there's no reply in this forum on a search for just those words.
Frank's is a commercial sauce, if it's a recipe, you could point to the recipe via posing the URL
And for me, Frank's Red hot isn't what I'd recommend for a brisket sauce. It's a hot sauce.
Where's the URL?