Do you put sauce on BBQ brisket?

<Mitch@...> wrote in message
news:[email hidden]...

Quoted message said:

I've never even had BBQ brisket, but I've got a 7 pound flat cut that
I'm making this weekend. I was going to use the recipe from Cook's
Illustrated.

It's brined, then a simple rub of salt, pepper and sugar.
Then smokes in the grill for 3 hours, then finishes in the oven for 1
1/2 hours.

There's no sauce, I just wanted to make sure that it's supposed to be
that way.

I don't, but this place does, and they're famous for it:
http://www.dinosaurbarbque.com/

The place is packed every night of the week.

Make it however you want.

Hey thanks for the quick reply.
I just wasn't sure if there was an "authentic Texas BBQ brisket," and
if so, is it covered in sauce or just a rub.

Maybe after I slice it, I'll put sauce on half.

<Mitch@...> wrote in message
news:[email hidden]...

Quoted message said:

Hey thanks for the quick reply.
I just wasn't sure if there was an "authentic Texas BBQ brisket," and
if so, is it covered in sauce or just a rub.

Maybe after I slice it, I'll put sauce on half.

Nothing is authentic. It's whatever you make it.

<Mitch@...> wrote in message
news:[email hidden]...

Quoted message said:

I've never even had BBQ brisket, but I've got a 7 pound flat cut that
I'm making this weekend. I was going to use the recipe from Cook's
Illustrated.

It's brined, then a simple rub of salt, pepper and sugar.
Then smokes in the grill for 3 hours, then finishes in the oven for 1
1/2 hours.

There's no sauce, I just wanted to make sure that it's supposed to be
that way.

Au jus. No sauce!

BOB

Mitch@... said:

I've never even had BBQ brisket, but I've got a 7 pound flat cut that
I'm making this weekend. I was going to use the recipe from Cook's
Illustrated.

It's brined, then a simple rub of salt, pepper and sugar.
Then smokes in the grill for 3 hours, then finishes in the oven for 1
1/2 hours.

There's no sauce, I just wanted to make sure that it's supposed to be
that way.

It's supposed to be however you like it! If you want sauce, simmer some
and serve it on the side.

gloria p

Mitch@... said:

Hey thanks for the quick reply.
I just wasn't sure if there was an "authentic Texas BBQ brisket," and
if so, is it covered in sauce or just a rub.

Texas BBQ briskets are smoked for 10-18 hours using just a rub.
Most restaurants have optional sauce served on the side or at the
table/condiment bar. A small handful do not offer sauce, and
some don't offer silverware (or plasticware) either.

Sauce is never used in cooking and never served on the brisket in
Texas.

-sw

<Mitch@...> wrote in message
news:[email hidden]...

Quoted message said:

I've never even had BBQ brisket, but I've got a 7 pound flat cut that
I'm making this weekend. I was going to use the recipe from Cook's
Illustrated.

It's brined, then a simple rub of salt, pepper and sugar.
Then smokes in the grill for 3 hours, then finishes in the oven for 1
1/2 hours.

There's no sauce, I just wanted to make sure that it's supposed to be
that way.

Done right, no sauce is needed. Sometimes I'll put some on a sandwich,
never on the meat as it cooks though. I also like it cold on a sandwich
with mayo and horseradish.

Mitch@... said:

I've never even had BBQ brisket, but I've got a 7 pound flat cut that
I'm making this weekend. I was going to use the recipe from Cook's
Illustrated.

It's brined, then a simple rub of salt, pepper and sugar.
Then smokes in the grill for 3 hours, then finishes in the oven for 1
1/2 hours.

There's no sauce, I just wanted to make sure that it's supposed to be
that way.

I like a little sauce with it; mostly to dunk the bread in (squishy
white bread.) No sauce on the meat unless you want to add some at the
table.

You're doing it OK, but it may not be tender yet after only 4 1/2 hours
of cooking. Usually, whole untrimmed briskets are smoked for at least
12 hours. But I've finished them in an electric roaster occasionally.

Bob

Mitch@... dropped this news:[email hidden]: in
rec.food.cooking

Quoted message said:

Hey thanks for the quick reply.
I just wasn't sure if there was an "authentic Texas BBQ brisket," and
if so, is it covered in sauce or just a rub.

Maybe after I slice it, I'll put sauce on half.

Like Joe said, serve it any way you want. I almost always use a dry rub on
mine and pass sauce on the side. That's just me.

Michael

--
Children today are tyrants. They contradict their parents, gobble their
food, and tyrannize their teachers.
- Socrates

to email: dog3 at charter dot net

Mitch@... said:

I've never even had BBQ brisket, but I've got a 7 pound flat cut that
I'm making this weekend. I was going to use the recipe from Cook's
Illustrated.

It's brined, then a simple rub of salt, pepper and sugar.
Then smokes in the grill for 3 hours, then finishes in the oven for 1
1/2 hours.

There's no sauce, I just wanted to make sure that it's supposed to be
that way.

Just like steak...if it's cook right then you don't need it, if
not...well...pass me the steak sauce.

zxcvbob said:

Mitch@... said:

I've never even had BBQ brisket, but I've got a 7 pound flat cut that
I'm making this weekend. I was going to use the recipe from Cook's
Illustrated.

Quoted message said:

It's brined, then a simple rub of salt, pepper and sugar.
Then smokes in the grill for 3 hours, then finishes in the oven for 1
1/2 hours.

Quoted message said:

There's no sauce, I just wanted to make sure that it's supposed to be
that way.

I like a little sauce with it; mostly to dunk the bread in (squishy
white bread.) No sauce on the meat unless you want to add some at the
table.

You're doing it OK, but it may not be tender yet after only 4 1/2 hours
of cooking. Usually, whole untrimmed briskets are smoked for at least
12 hours. But I've finished them in an electric roaster occasionally.

Bob

To me, it's not BBQ if there's no BBQ sauce on it. Remember, the term
BBQ or barbeque is used both for the sauce and the grilling process,
but only because most people associate barbequeing with the grill.
Cooking on a grill is properly called "grilling", not barbequeing. Of
course, none of this should be taken too seriously. But I have trouble
with calling something cooked with a rub "barbeque", no matter how
tasty it may be.

Years ago, I had some of the best barbeque in the world several times
at a restaurant in Karnes City, TX called "Smoliks" (sp?). People came
from miles away (I came several times from San Antonio, 70 miles away)
just to eat there. And it was only open for lunch! He was written up
in "Great Chefs of the Southwest" and they did a PBS special on him
and others. The place was basically a butcher shop in an old Quonset
hut (how many of you know that that is?) with a "restaurant" in the
back. The floor was concrete, the tables were old wooden picnic
tables, and they served your brisket or sausage (the only meats they
served) on a piece of butcher paper. You bought it by the pound. At
the back, where they served you, were bowls of sliced onions, jalpeno
peppers, next to the restaurant silverware holders where you grabbed
your silverware to take back to your picnic table. Oh yes, and all the
Wonder Bread you could eat! (The only time I enjoyed Wonder Bread
since I was a kid). And the barbeque was served "Texas Style", which
means on the side, in this case, in a cardboard container like a lot
of restaurants use to serve French Fries. If you'd called the brisket
"barbeque" at Smoliks, they'd have laughed you out the door. Barbeque
is the sauce served with the meat. Other places, of course, the
barbeque is already put on the meat, often mistakenly put on the meat
before cooking, which is almost a guarantee that it will be burned.

Sorry about the reiminiscing, I just can't think about barbeque
without thinking about Smoliks again, which makes my mouth water!

As for how you're cooking it, the terms are not all that important.
It's how it tastes that matters the most!

Mitch said:

I've never even had BBQ brisket, but I've got a 7 pound flat cut that
I'm making this weekend. I was going to use the recipe from Cook's
Illustrated.

It's brined, then a simple rub of salt, pepper and sugar.
Then smokes in the grill for 3 hours, then finishes in the oven for 1
1/2 hours.

There's no sauce, I just wanted to make sure that it's supposed to be
that way.

Why brined AND dry rubbed AND smoked... sure you're not making guinea
[censored] pastrami... actually it seems more like you're making an
abortion... poor hunk of brisket yer murdering it... I think you
derserve a very long prison sentence and banned from cooking for life.

Sheldon

Quoted message said:

. I think you
derserve a very long prison sentence and banned from cooking for life.

Oops. New computer, new killfile. Thanks for reminding me what an
[censored] you are.

Mitch@... said:

Quoted message said:

. I think you
derserve a very long prison sentence and banned from cooking for life.

Oops. New computer, new killfile. Thanks for reminding me what an
[censored] you are.

He's right about brining it, though. You'll end up with an ugly
and inferior corned beef/pastrami that way.

-sw

Quoted message said:

He's right about brining it, though. You'll end up with an ugly
and inferior corned beef/pastrami that way.

I've been looking at a lot of recipes today. It seems the majority
agree on a dry rub, then smoking at 225-250 for 1 1/2 hours per pound,
with sauceserved on the side for those who want it.

So I'm not going to use the Cook's Illustrated method.

I was going to use my gas grill with hickory chips, but I may use my
friend's smoker.

said...

Quoted message said:

Quoted message said:

He's right about brining it, though. You'll end up with an ugly
and inferior corned beef/pastrami that way.

I've been looking at a lot of recipes today. It seems the majority
agree on a dry rub, then smoking at 225-250 for 1 1/2 hours per pound,
with sauceserved on the side for those who want it.

So I'm not going to use the Cook's Illustrated method.

I was going to use my gas grill with hickory chips, but I may use my
friend's smoker.

Mich@,

I've only had brisket a handful of times but I'd certainly try it first
without sauce and if that didn't delight the taste buds I'd apply some.
Same strategy I apply to Philly cheesesteaks!

Have you decided on sliced or shredded for sandwiches? What about coleslaw?

More fly in your BBQ brisket ointment. 😉

Good luck,

Andy

Andy said:

said...

Quoted message said:

Quoted message said:

He's right about brining it, though. You'll end up with an ugly
and inferior corned beef/pastrami that way.

I've been looking at a lot of recipes today. It seems the majority
agree on a dry rub, then smoking at 225-250 for 1 1/2 hours per pound,
with sauceserved on the side for those who want it.

So I'm not going to use the Cook's Illustrated method.

I was going to use my gas grill with hickory chips, but I may use my
friend's smoker.

Mich@,

I've only had brisket a handful of times but I'd certainly try it first
without sauce and if that didn't delight the taste buds I'd apply some.
Same strategy I apply to Philly cheesesteaks!

Have you decided on sliced or shredded for sandwiches? What about coleslaw?

More fly in your BBQ brisket ointment. 😉

Good luck,

Andy

You shred the "burnt ends" and mix with a little sauce for chopped
barbecue sandwich. You slice the rest.

Bob

zxcvbob said...

Quoted message said:

You shred the "burnt ends" and mix with a little sauce for chopped
barbecue sandwich. You slice the rest.

Bob

Bob,

There's a BBQ joint in South Philly that actually gets high marks for their
Southern BBQ cuisine. I must seek it out!

Thanks,

Andy

salgud said:

To me, it's not BBQ if there's no BBQ sauce on it.

.....snip

Sometimes someone's opinion is so twisted around and absolutely wrong that
there's no use in even trying to provide a correction. :-(
--
Dave
www.davebbq.com