It ain't ketchup, that's for damn sure.
A tomato based BBQ sauce is just a method to cover up mistakes.
I do brisket with nothing more than a home made rub and 12-14 hours of mesquite and natural charcoal.
Low and slow.
Anyone that puts a tomato-based "sauce" on it after that will incur my ever-lasting contempt.
If you must, MUST put a sauce on it, at least use a vinegar-based, and damned little of it.
That's my opinion and I'm sticking to it.
Flame away, all you Kansas City BBQ wannabes!
I like a dry rub of black pepper and paprika. The paprika is from peppers harvested from our garden.
Last year, I put up about a quart of ground paprika powder. I grind it with a small coffee grinder. It’s not as fine as grocery store product but has a pretty good “snap.”
But I'd eat a piece of pig coated in store-bought red sauce before I'd eat one soaked in that gawdawful N.C. vinegar.
I agree, having lived in KC for several years. This is the Kansas City way, although I really enjoy hickory smoked brisket too. I’ve never sampled Memphis style BBQ. What’s the difference.
We 2nd that—dry, low and slow...
I accept your contempt. What I choose to put on my sandwich is nobody's business. I doubt if your barbeque is so good that it would change my mind. If the meat is done right the smoke flavor is augmented by the sauce. If I can only taste sauce you screwed up.
YUCK!
I don’t like tomato based bbq sauces at all.
Bravo!
I developed a taste for Brisket in west Texas... At the end of my 18 hour workday, I would stop and get a pound of fatty smoked brisket in Monahans to eat with my fingers on the 90 mile drive back to the hotel in Hobbs... I never ever liked sauce... but they did have sauce on the side you could get, so I tried it once and it was pretty good... nice heat to it... a thinner sauce... not that thick brown goo that is all Karo syrup.
I liked how they did things out in the Permian Basin... I miss What-A-Burger.... the standard burger comes equipped with mustard. Ketchup is for kids.
I agree, good BBQ don’t need sauce!