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.
Servings: 12
Ingredients
- 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
Instructions
- 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!
