Brisket - Serve Sauce or Not

[OTB]

Do you guys serve any kind of sauce with your brisket?

I have about an hour before dinner and my brisket is in FTC right now, so if I am going to make a sauce I better do it.

I was thinking of whipping up a batch of vaunted vinegar sauce really quick.

I also reserved the juice that came out of the pan after the last part of the cook when I braised it with apple juice and low sodium beef broth.

What do you think???

[GusRobin]

Every once in a while I make a large batch of sauce and put it pint jars. When I make brisket I pull out some sauce and have it available on the side.

[OTB]

OK...what kind of sauce?

[GusRobin]

I one I make. I kinfd of combined two different recipes. It needs to simmer about 4 hrs. But I have another that takes about 20 minutes or so. I'll post if you want the recipe.

[classicrockgriller]

OU812 thickens up some of the juice that he saves with corn starch.

You can taste it and maybe add in some of the rub seasoning from the brisket

so you won't have a clash of flavors.

I'm not sure about the vaunated vinegar for brisket, but it might work.

It goes good with Pulled Pork.

[GusRobin]

 20 minute sauce -Mike's BBQ Sauce (got it from a guy named Mike)

Ingredients:
2 Cups Ketchup
1/4 Cup Molasses
3 tsp Worcestershire Sauce
Juice from 1/2 Fresh Lemon (Approx. 2 TBS)
1/2 tsp  Hot Sauce (i.e Tabasco or similar)
3/8 Cups Dark Brown Sugar
1/2 tsp Cayenne Pepper
2 Cloves Minced Fresh Garlic
1 TBS Course Black Pepper
Instructions:
In a small sauce pan add the ketchup, molasses, Worcestershire sauce, lemon juice, and Tabasco sauce –stir.
Add the dark brown sugar, cayenne, garlic, and black pepper –stir.
Allow to simmer for 15 minutes to combine the flavors.
Makes about a pint and a half of sauce.

The following is a combination of the above with another recipe I found. I am still experimenting but this is what I have so far. A friend's kid named it "Sauce from the Boss" so that's what we call it:

Sauce from the Boss
First make the tomato sauce.
Mix
12 oz can tomato paste
24 oz of water (2 tomato paste cans of water)
4 Tbs garlic powder
3 Tbs dill weed
3 Tbs of Italian seasoning.
4 Tbs of ground black pepper
Mix above and set aside

Next make Pepper Sauce
2 big white onions chopped in chopper
2 red bell peppers chopped in chopper
2 red, 2 orange, 1 yellow sweet jalapeno peppers chopped in chopper
2 green jalapeno peppers chopped in chopper  
2 ½ tsp minced garlic
1/3 cup Jack Daniels ( or other favorite whiskey - original when I got it had Jim Beam in the recipe, but all I had in the house was JD)
Heat for 45 minutes
Then Add
2 cans of diced tomatoes. ( with juice )
Add tomato sauce that you made in the first step

Final Ingredients
Mix
6 cups (~40 oz) dark brown sugar.
4 Tbsp paprika
4 Tbsp garlic powder
4 Tbsp crushed red pepper flakes
4 Tbsp onion powder
4 Tbsp chili powder
6 Cups (24 oz) Dr Pepper
½Cup (4 oz) worcestershire sauce
¾ cup balsamic vinegar
½ cup malt liquor
2 Tbsp corn starch  
½  cup honey
6 cups ketchup
2 Tbsp worcestershire/pepper blend
6 Tbsp lemon juice
1 ½ tsp Tabasco sauce
2 tsp cayenne pepper
2 tsp minced garlic
Mix the above final ingredients with the Pepper sauce and put on stove and simmer for 5-6 hours- stir often
When thickened , mix with mixer until emulsified.

The original called for a habanero pepper but that was too hot for me, so like I said I am still experimenting with this. I may add back a quarter or half habanero pepper in the next batch.

[Smokeville]

There is a Wood Chicks bbq sauce you can find on the internet.... lots of ingredients but imho the best sauce for brisket ever.

Look up....

http://www.foodnetwork.com/recipes/bbq-with-bobby-flay/wood-chicks-bbq-smoked-beef-brisket-recipe/index.html

and scroll down.

Rich

[OTB]

So I served with the vaunted vinegar sauce and the juice from the pan.  The juice was great and the vinegar sauce got good reviews as well.  Didn't really need any sauce in the end.