Brisket Gravy?

bozer · November 29, 2009, 11:02:24 AM

Hi,

I am planning on attempting my first Brisket this Christmas. One thing I was wondering --- do any of you put gravy on the brisket, and if so, what kind? My wife doesn't want to use BBQ sauce on the Brisket, says its not very Christmas like or something.

Any suggestions?

Gizmo · November 29, 2009, 11:09:29 AM

I have not specifically put a gravy on my brisket, but after smoking, I put my brisket in a foil pan with a foil lid and finish cooking it that way. You get a lot of great au jus in the bottom which I have used on left overs. It could be thickened to make a gravy as well.

pensrock · November 29, 2009, 12:47:02 PM

I do like Giz, I finish in the oven and throw a cup of apple juice on top and cover with foil. You will end up with a very tasty au jus.

deb415611 · November 29, 2009, 01:44:04 PM

I do the same as Giz & Pens and I bet the au jus would make a great gravy.

Tenpoint5 · November 29, 2009, 06:52:11 PM

Here's a nice yellow sauce that goes great with Brisket. I suggest you either make it a day or so before your guests arrive and you wife is not around or make it outside on your grill.

Yellow Sauce For Sausage Or Brisket

1 1/2 cups cheap yellow prepared mustard; (NOT Dijon)
1 1/2 cups red wine vinegar
3/4 cup brown sugar
3 tablespoons margarine
4 teaspoons salt
1 tablespoon Worcestershire sauce
2 1/2 teaspoons ground black pepper; (coarse)
1 1/2 tablespoons Franks Louisiana hot sauce; (or similar)

Simmer for 30 minutes on low heat, whisking while heating.

ArnieM · November 29, 2009, 08:47:53 PM

Quote from: Tenpoint5 on November 29, 2009, 06:52:11 PM
you're wife is not around or make it outside on your grill.

Why's that 10.5? It doesn't sound that potent.

Mr Walleye · November 29, 2009, 09:15:53 PM

I'll vouch for 10.5's Yellow Sauce! ;)

It is really good... two thumbs up but I will also vouch for making it either outside or when the wife is out of the house. Anytime you simmer vinegar it leaves a great smell... well... maybe some people don't think it's great! ::)

Mike

OU812 · November 30, 2009, 04:56:19 AM

I make gravy out of the drippings all the time, it is great. We mainly have mashed taters and gravy when we have brisket. After the smoke time I put a foil roasting pan, with a full can of warm beer in it, on the rack below the brisket and finish cooking. When the brisket is done and doing the FTC put the drippings in the fridge to let the fat come to the top and become solid then discard the fat and you have some killer drippings to make the best gravy you ever had.