Espresso Brisket Sauce


Ok, I know what you’re thinking… the King of Meats (that’d be brisket for you Carolinians 😉 doesn’t need any sauce. When you’ve nailed the perfect, 10/10 hunk of brisket I’d agree with you. But knowing how temperamental a 13 lb. brick of cheap meat can be over the course of 14+ hours, it’s never a bad idea to have a sauce on standby that goes beautifully with the rich, fatty King. And honestly, it won’t go with anything else.

This recipe is spin on a sauce made by who many consider the King of Texas Brisket, Aaron Franklin. It’s super tangy and I’ve added a touch of exotics to give it a little something to ponder when it hits your taste buds.

Espresso Brisket Sauce

Tangy sauce with character that stand up to the King of meats
Course: Sauce
Cuisine: BBQ
Servings: 12


  • 1.5 cups Ketchup
  • 1/2 cup Cider vinegar
  • 1/2 cup White vinegar
  • 1/4 cup Fresh brewed espresso - about one large serving
  • 1/4 cup Dark bown sugar
  • 1 Tbsp Granulated garlic
  • 1 Tbsp Onion powder
  • 1/2 tsp Curry powder
  • 1/4 tsp Cinnamon
  • 1/2 tsp Beef bullion Paste - or 1/4C Beef stock


  • Combine all ingredients in quart saucepan. Bring to boil, reduce heat and simmer for 10 minutes to reduce slightly.
Tried this recipe?Let us know how it was!

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