Barbecue enthusiasts have been debating for years whether or not sauce should be added to smoked brisket. Brisket purists argue that a good cut of meat smoked low and slow over several hours needs nothing more than a sprinkle of salt and pepper. The smoky bark that develops is flavor enough. Sauce just masks the natural flavors. On the other side, sauce advocates say the right sauce properly complements and enhances the flavor of the meat. The tangy, sweet and spicy flavors bring the brisket to life. So who’s right in this barbecue battle? Let’s take a closer look at the case for and against saucing brisket.
Why put sauce on brisket?
Here are some of the main arguments in favor of adding sauce to brisket:
Enhances and balances flavor
The main reason barbecue enthusiasts argue for saucing brisket is that it adds flavor and depth. The sugars in the sauce caramelize onto the meat, creating an appealing glaze. Sauces also often contain vinegar, which helps cut through the fattiness. Chili peppers and other spices bring a kick. These complementary flavors balance and enhance the natural smoky, beefy flavor of the brisket. Naked brisket can be overwhelmingly fatty and rich. Sauce balances this out.
Moistens and tenderizes
Sauce helps keep brisket moist and tender. The sugars and moisture in the sauce works its way into the meat fibers. This is especially important for the leaner flat cut of the brisket, which can easily dry out without some moisture. Sauce gives both the point and flat a boost of tenderness.
Offsets smoke flavor
For those who find naked brisket too smoky, sauce is a good way to balance that out. The sweet and acidic flavors mask some of the heavy smoke flavor, making it more palatable. This is especially useful for backyard cooks who may oversmoke their brisket compared to the professionals.
Enhances bark
Barbecue experts note that sauce, when applied properly, can enhance the bark on a brisket rather than making it soggy. The trick is to let the meat rest so the bark can set. Then lightly glaze or drizzle the sauce over the top just before serving. This adds flavor without compromising texture.
Adds regional flair
Barbecue sauces are closely tied to different regional BBQ styles. In Kansas City, a sweet, tomato-based sauce is signature. Texas style sauce is more about spice. Memphis goes for a sticky, molasses or vinegar-based glaze. Saucing brisket is part of staying true to these traditions.
Why not sauce brisket?
Now let’s examine the arguments against putting sauce on smoked brisket:
Masks natural flavors
As noted above, many barbecue traditionalists argue that sauce overpowers the natural flavors of good smoked meat. The beefiness, smoke, pepper and salt flavors should stand on their own. Drowning brisket in sauce ruins the pure BBQ flavor. If the meat is properly smoked, it doesn’t need sauce.
Ruins the bark
Sauce can make that crusty, peppery bark soft and mushy. This texture contrast between tender interior and crispy bark is an essential part of great brisket. Sauce ruins that. The key is to only sauce after slicing if saucing at all. Even then, it risks compromising the appealing texture.
Causes moisture issues
Too much sauce too early in the resting process can draw moisture out of the meat, leaving it dry. The sugars and ingredients in sauce pull liquid to the surface. Resist saucing until serving time. Even then, apply sparingly.
Overpowers smoke ring
The pinkish-red smoke ring that develops on quality brisket is a point of pride for pitmasters. Slathering on sauce covers up this visual indicator of real, low-and-slow smoking. Let the unadulterated meat and smoke ring speak for themselves.
Messes with consistency
When serving sliced brisket for a crowd, sauce can create consistency issues. Some slices may end up saucier than others. The meat may also absorb sauce differently. Naked brisket allows for a more uniform finished product when serving a group.
Ruins leftovers
Leftover sliced brisket holds up better without sauce. Reheated sauce-slathered brisket tends to turn into a mushy mess. The rendered fat also has a tendency to congeal with sauce. Going sauce-less makes for better next-day brisket.
When and how to sauce brisket
For those who decide to sauce, here are some tips on the proper technique:
– Only apply sauce at the very end right before serving. Do not sauce while cooking or immediately after. Let the meat rest first.
– Apply sauce sparingly. Do not drench the meat. Use a drizzle or light brushing.
– Choose sauces wisely. Opt for thinner, vinegar-based sauces over thick, sugary tomato sauces which can make meat mushy.
– Sauce individual slices rather than the whole brisket. This prevents over-saucing.
– Keep extra sauce on the side for those who want more. Don’t over-sauce the meat assuming everyone wants it.
– If reheating leftover sauced brisket opt to reheat without sauce, then add sauce just before serving.
Popular brisket sauce recipes
If you opt to sauce your brisket, choosing the right sauce that complements the meat is key. Here are some popular brisket sauce recipes to consider:
Texas-style sauces
Texas style barbecue sauce highlights spice over sweet. Some good options include:
– Tangy chili sauce – Mix ketchup, brown sugar, chili powder, cumin, garlic powder, onion powder, Worcestershire sauce, apple cider vinegar, mustard, and hot sauce to taste.
– Spicy chipotle sauce – Blend tomato paste, chicken broth, olive oil, garlic, chipotle peppers, chili powder, cumin, oregano, and lime juice.
– Black pepper sauce – Melt butter and mix with beef broth, dried thyme, coarsely ground black pepper, Worcestershire sauce, vinegar, and a touch of brown sugar.
Kansas City-style sauces
Kansas City is known for sweet, tomato-based sauces like these:
– Classic KC-style – Mix ketchup, brown sugar, vinegar, Worcestershire sauce, garlic powder, onion powder, smoked paprika, mustard powder, chili powder, and black pepper.
– Thick and tangy – Blend ketchup, molasses, apple cider vinegar, Worcestershire sauce, mustard, chili powder, liquid smoke, and hot sauce.
– Beer molasses sauce – Boil ketchup, beer, molasses, onion, garlic, Worcestershire sauce, mustard, chili powder, paprika, and black pepper then blend.
Memphis-style sauces
Memphis sauce is typically tomato-based with plenty of vinegar. Good recipes include:
– Memphis classic – Mix ketchup, vinegar, Worcestershire sauce, brown sugar, mustard, chili powder, cayenne, black pepper, garlic powder, onion powder, smoked paprika, and hot sauce.
– Whole tomato sauce – Blend peeled and chopped tomatoes with vinegar, mustard, Worcestershire sauce, brown sugar, chili powder, cumin, and hot sauce.
– Tangy mustard sauce – Whisk together prepared yellow mustard, vinegar, ketchup, brown sugar, hot sauce, garlic powder, onion powder, chili powder, paprika, and salt.
Should you put sauce on your brisket?
The brisket saucing debate may never be fully settled. Purist traditionalists will likely always opt to serve brisket naked to highlight the pure barbecue flavor. Sauce enthusiasts will continue to baste brisket to add flavor complexity. The decision comes down to personal preference. If you do opt to sauce, use a restrained hand and quality regional sauce recipes to complement, rather than overwhelm, the meat. A light sauce drizzle on sliced brisket may be a nice compromise approach. But a good smoked brisket probably doesn’t need much help to shine.
Conclusion
The debate around saucing brisket boils down to a matter of regional traditions and personal preferences. Texas style barbecue often eschews sauce with the rationale that properly smoked brisket should stand on its own. In Kansas City or Memphis, sauces are an integral part of barbecue tradition and identity. There are reasonable arguments on both sides. Lightly sauced or naked, an expertly cooked brisket is a thing of beauty. Just don’t overdo it on the sauce if you choose to go that route. A good sauce should complement, not mask, the flavor of the meat. Apply it judiciously after the brisket has rested. Choose sauces with some vinegar content to help cut the fattiness. Sweet tomato-based sauces are risky since they can make the brisket mushy. If you want to highlight your smoke ring and bark, serve the brisket naked. Those who favor extra flavor can add sauce to taste. The main thing is to start with high quality meat and a proper low-and-slow smoking method. That will ensure delicious brisket that needs little enhancement beyond salt and pepper.