Homemade BBQ Sauce Recipe (Brisket Sauce) - The Cookie Rookie® (2024)

FAQs

What gives BBQ sauce its distinct flavor? ›

Ingredients vary, but most include vinegar or tomato paste (or a combination) as a base, as well as liquid smoke, onion powder, spices such as mustard and black pepper, and sweeteners such as sugar or molasses.

In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling. Pour sauce over meat slices in pan.

Adding garlic or onion powder are standard flavors for barbecue, but get a little creative and try out different chile powders, peppers, cumin, or dried herbs to add body to the sauce.

Add smoky, spicy, or tangy flavors for a semi-homemade bbq sauce that tastes just like it's from scratch. You can spice up bbq sauce and add some texture and flavor to store-bought bbq sauce with chopped kimchi, bacon bits, sautéed onions, or jalapeños, fresh herbs, or fruit like pineapple and peaches.

There is no magic number for when briskets are done. I've had briskets be done anywhere from 200° – 208°. What are you looking for is for it to feel done.

Danger Zone for Smoking and Grilling Meat

As mentioned above, the temperature danger zone is 46°F -140°F (8°C-60°C). Hence, it is better to keep the hot smoking or grill above 158°F (70°C).

Our general rule of thumb is to plan on between 30 and 60 minutes per pound when learning how to cook a brisket. For example, a 16-pound brisket cooked at 275 degrees Fahrenheit will take between 10 and 12 hours. The entire process from trimming, injection, seasoning, and cooking will take between 18 and 20 hours.

Texas barbecue is typically a mix of both wet and dry. The most popular style of Texas barbecue is mesquite-smoked beef brisket, which is served with a spicy or tangy tomato or vinegar-based sauce.

While smoked brisket is often served without any particular sauce, it's even better paired with a barbecue sauce that has true depth of flavor. Even if you're not usually a fan of the barbecue sauces you can buy in the store, you might just like this one.

Do you use barbecue sauce on brisket? ›

Beef brisket slow cooked until tender, then finished in the oven to get that gorgeous caramelisation, basted with a homemade BBQ Sauce that the brisket is cooked in. Slice it and serve as part of a hearty Southern style supper or pile it up high on sliders!

This sweet-and-savory Homemade BBQ Sauce Recipe tastes so much better than store-bought, and it's cheaper too. Best of all, you can make it with better ingredients and fewer preservatives. Watch the video tutorial and see how easy it is.

The Georgia Barbecue Sauce Company in Atlanta was the first company to commercially sell barbeque sauce in 1909, and it turned out to be a huge success. Consumers ate it up, literally, and in 1940 Heinz became the first company to sell it by the bottle.

According to Flay, store-bought barbecue sauce can elevate grilled foods like any made from scratch. That's right; the bottled stuff will do just fine, so long as you use his personal favorite — a store-bought spread called Bone Suckin' Sauce, which he always keeps stocked in his pantry at the ready.

Liquid smoke helps to add that amazing smokey flavor. Made with pantry staples. Basic ingredients including tomato sauce, ketchup, sugar, molasses, red wine vinegar, and spices. The only thing you may not have on hand is liquid smoke, which is inexpensive and easy to find.

As you might've guessed, these sauces use tomato as the primary ingredient. To that, other ingredients are added to create different flavors, for example: sugar, molasses, vinegar, and various spices.

Too much of a good thing can be pretty horrific, but if you're absolutely desperate to save the bottle, then adding some fruit and some spices can help sometimes. Try adding some fresh fruit juice to balance it out. Citrus works well in barbecue sauce; orange is common, but apple and pineapple are also popular.

Everything a BBQ sauce should be

Sweet, thick and smoky. Perfect to use as an accompaniment, marinade or a dipping sauce. The Great Taste Award judges commented “A lighter-style barbecue sauce. Sweetness and smokiness are well-judged, and it has a rich, inviting colour.