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There is no patent on originality. I found these 3 recipes on other sites and they are beyond outstanding, IMO. They sauces have fantastic presence on the meat but at the same time don't overwhelm it. I always am on a lookout for a sauce that has a 'delayed kick' or a punch to it that isn't there initially but explodes in your mouth afterwards. These two are keepers for me.
The pickled onions were sleepers. The smoker has made me curious and adventuresome. A generous amount piled on a toasted shredded brisket sandwich with your favorite sauce will give a new definition of heaven.
Both of these are winners right out of the blocks. If you make any changes that you like, let me know.
I've never been a fan of mustard but this has converted me. Great as a dipping sauce on ribs. When I make it I will double batch it just to have some left over.
¾ Cup Yellow Mustard
¾ Cup Red Wine Vinegar
½ Cup White Sugar
3 Tbsp. Dark Brown Sugar
2 Tbsp. Butter
2 Tsp. Salt
½ Tbsp. Worcestershire Sauce (Lea & Perrins)
½ Tsp. Soy Sauce
½ Tsp. Tabasco Sauce
1½ Tsp. Course Ground Black Pepper
1 Tsp. White Pepper
Just combine everything and simmer on the stove for awhile. Even reduced it will be pretty thin but if made the day before and allowed to set up in the frig overnight, it ddevelops a nice thick consistency even when warmed up. As far as the mustard is concerned, I just used elcheapo Wally World yellow mustard, same with the Worcestershire sauce and it still was great.
Brisket BBQ sauce
2 cups ketchup
1/2 cup apple cider vinegar
1 cup water
3 Tbsp light brown sugar
2 Tbsp dark brown sugar
5 Tbsp sugar
1/2 Tbsp ground white pepper
1/2 Tbsp onion powder
1/2 Tbsp ground mustard
1 Tbsp lemon juice
1 Tbsp worcestershire sauce
1 Tbsp liquid smoke
Just throw it all in a pot and simmer until reduced. best if made the day before. I'm always wary of ketchup based BBQ sauce. Really ketchup!! Where's the molasses? I was having some kin visiting me from PA so I decided put on my Texas protein buffet. I make the meat, my kids bring the sides. I wanted to have a sauce that would be memorable. I settled on this and hit the bullseye.
Pickled Red Onions:
1 1/2 cups red wine vinegar
2 tablespoons sugar
1 teaspoon mustard seeds
Kosher salt
1 small red onion, halved and thinly sliced
Bring the vinegar, sugar, mustard seeds and 1 tablespoon salt to a boil in a small saucepan and cook until the sugar and salt dissolves, about 1 minute. Transfer to a small bowl and let cool for 10 minutes. Add the onions and stir to combine. Cover and refrigerate for at least 1 hour and up to 24 hours.
I picked up several $1 loaf of the Italian loaf bread at Wally World. Sliced it up thick, a little over an inch. Revved the oven up to 450 and put the slices on my perforated gigantic pizza pans and toasted them for brisket sandwiches. I ain't a bread man. My attitude on bread is I don;t need it for a sandwich to keep my fingers clean but combine shredded brisket on thick sliced toasted bread topped with the pickled onions with a generous glob of the BBQ sauce and I thought I was in heaven.
Enjoy
The pickled onions were sleepers. The smoker has made me curious and adventuresome. A generous amount piled on a toasted shredded brisket sandwich with your favorite sauce will give a new definition of heaven.
Both of these are winners right out of the blocks. If you make any changes that you like, let me know.
I've never been a fan of mustard but this has converted me. Great as a dipping sauce on ribs. When I make it I will double batch it just to have some left over.
¾ Cup Yellow Mustard
¾ Cup Red Wine Vinegar
½ Cup White Sugar
3 Tbsp. Dark Brown Sugar
2 Tbsp. Butter
2 Tsp. Salt
½ Tbsp. Worcestershire Sauce (Lea & Perrins)
½ Tsp. Soy Sauce
½ Tsp. Tabasco Sauce
1½ Tsp. Course Ground Black Pepper
1 Tsp. White Pepper
Just combine everything and simmer on the stove for awhile. Even reduced it will be pretty thin but if made the day before and allowed to set up in the frig overnight, it ddevelops a nice thick consistency even when warmed up. As far as the mustard is concerned, I just used elcheapo Wally World yellow mustard, same with the Worcestershire sauce and it still was great.
Brisket BBQ sauce
2 cups ketchup
1/2 cup apple cider vinegar
1 cup water
3 Tbsp light brown sugar
2 Tbsp dark brown sugar
5 Tbsp sugar
1/2 Tbsp ground white pepper
1/2 Tbsp onion powder
1/2 Tbsp ground mustard
1 Tbsp lemon juice
1 Tbsp worcestershire sauce
1 Tbsp liquid smoke
Just throw it all in a pot and simmer until reduced. best if made the day before. I'm always wary of ketchup based BBQ sauce. Really ketchup!! Where's the molasses? I was having some kin visiting me from PA so I decided put on my Texas protein buffet. I make the meat, my kids bring the sides. I wanted to have a sauce that would be memorable. I settled on this and hit the bullseye.
Pickled Red Onions:
1 1/2 cups red wine vinegar
2 tablespoons sugar
1 teaspoon mustard seeds
Kosher salt
1 small red onion, halved and thinly sliced
Bring the vinegar, sugar, mustard seeds and 1 tablespoon salt to a boil in a small saucepan and cook until the sugar and salt dissolves, about 1 minute. Transfer to a small bowl and let cool for 10 minutes. Add the onions and stir to combine. Cover and refrigerate for at least 1 hour and up to 24 hours.
I picked up several $1 loaf of the Italian loaf bread at Wally World. Sliced it up thick, a little over an inch. Revved the oven up to 450 and put the slices on my perforated gigantic pizza pans and toasted them for brisket sandwiches. I ain't a bread man. My attitude on bread is I don;t need it for a sandwich to keep my fingers clean but combine shredded brisket on thick sliced toasted bread topped with the pickled onions with a generous glob of the BBQ sauce and I thought I was in heaven.
Enjoy
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