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This homemade BBQ sauce recipe is the best BBQ sauce for brisket! It’s so easy and so delicious. Make this amazing brisket sauce to cook with our BBQ Beef Brisket Recipe. Or use it for any of your BBQ recipes!
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Homemade BBQ Sauce Recipe
Use this easy BBQ sauce recipe to make the perfect brisket sauce. So simple and so delicious!
This may not be a fully homemade BBQ sauce recipe, but I think it still counts if I make it my own. Sometimes I just feel like store-bought BBQ sauces are missing something, so why not just add in those extra flavors myself?
Starting with my personal favorite BBQ sauce, I just mixed in some Dijon mustard, brown sugar, and a couple other special ingredients to get the exact flavor I want. I love using this as a brisket sauce because I think it just complements beef brisket so well.
Of course you can use this sauce on any other meat or BBQ dishes you have in mind as well! Make plenty and keep it in your refrigerator, because you never know when you’ll need it (especially during grilling season!).
This “Homemade” BBQ sauce recipe is the perfect Brisket Sauce. Make a batch and see how delicious it is!
Best BBQ Brisket Sauce
This semi-homemade BBQ sauce is good with so many recipes, but I especially love it with BBQ brisket. It’s the BEST brisket sauce and cooks into the beef so perfectly. I use this with my oven baked brisket recipe and it just turns out so good!
Brisket BBQ Sauce Ingredients:
Dark Brown Sugar
Dijon Mustard
Ketchup
BBQ Sauce (use your favorite brand)
Worcestershire Sauce
Nutmeg
Red Pepper Flakes
How to Make BBQ Sauce for Brisket
Okay, so this isn’t bbq sauce made from scratch kind of homemade, but it’s my own special recipe for the best BBQ sauce. Sure, it starts with a pre-made sauce, but it’s those extra little ingredients that make it PERFECT. The brown sugar adds a bit of sweetness, the red pepper adds a tiny bit of spice, and the Worcestershire sauce adds a bit of tanginess. Together, it creates the perfect brisket sauce.
There’s not much to this once you’ve got the ingredients down. Just combine everything in a saucepan, bring it to a boil and stir. Once it’s done, let it cool before storing. Pour it into a jar and keep it in the refrigerator until you’re ready to use it.
This recipe makes about 1 2/3 cups of sauce. You can easily double it if you need more!
Whether you use this BBQ sauce recipe on our Baked Brisket, or use it for something else, I know you’ll love it!
See the recipe card below for details on how to make this Homemade BBQ Sauce recipe. Enjoy!
If you like this brisket sauce recipe, try some other easy sauce recipes:
This homemade BBQ sauce recipe is the best BBQ sauce for brisket! It's so easy and so delicious. Make this amazing brisket sauce to cook with our BBQ beef brisket recipe. Or use it for any of your BBQ recipes!
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Ingredients
¾cuppacked dark brown sugar
1teaspoonDijon mustard
½cupketchupI prefer Heinz
1cupBBQ sauceyour favorite (Original Recipe KC Masterpiece or Original Blue’s Hog)
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.
Try adding some barbecue sauce mix, or any other seasonings you like. Some popular choices include mustard, garlic powder, paprika, salt, or brown sugar. Worcestershire sauce is also a popular additive to help with the flavor.
Marinating is another option for smoked brisket. It is a general rule of thumb to marinate beef for a full 24 hours to ensure the fibers have absorbed the flavors as much as possible. For tender beef, you want to stick to an acid-based marinade, which is why lemon juice and vinegar are common choices.
Unlike Carolina sauce which is usually vinegar-based or Kansas City sauce which contains molasses or brown sugar, Texas barbecue sauce is tomato-based with a hint of sweetness to balance out the flavors. It's usually served on the side so people can add as much (or as little) as they'd like!
Salt and pepper add a classic base, onion powder and garlic powder bring earthy, aromatic elements, and the smoked paprika adds color and a kiss of flavor. The coriander is a bit acidic, and it almost tastes citrusy. It's a bright note to lift the flavor of the beef.
Keeping a water pan in the smoker is the best way to retain moisture. After the first 2-3 hours start spritzing your brisket with water, apple juice, hot sauce or apple cider vinegar every 30 minutes to an hour. This helps keep it moist and stops it from burning.
Hitting your brisket with the right level of heat is critical. For example, if you're cooking at 250°F, hit it with 350°F to start. For the first 20 minutes, you'll want to use a higher temperature to sear the brisket and brown the outer layer, which will help contain its juiciness.
One of the best options as to how to thicken a BBQ sauce is to use pectin. Depending on where you get it from, pectin can come in two different varieties; high- and low-methoxyl pectin. Both however are available in the bakery aisle of many supermarkets and are typically made from apple cores or citrus rinds.
Barbecue sauce is one of those kitchen staples that can be used in a number of ways, including marinating meat, dipping, topping, and basting. It typically has a tomato base and a flavor that's sweet and a little bit spicy.
First off, you'd smoke or bake the brisket at 225 degrees for 3 hours; then you'd wrap it in foil and keep cooking it for 2 hours. Finally, uncovered and cook for 1 more hour before letting it rest for a few minutes prior serving.
The secret to making a delicious brisket is smoking at a consistent temperature, cooking with indirect heat, and, most importantly, monitoring the brisket's internal temperature to determine when to wrap it and when it is done. It is critical to know when to wrap the brisket.
Unlike other forms of barbecue, like ribs and pulled pork, brisket is often served dry, or without sauce already slathered on top. It is, however, often served with sauce on the side so you can do your own slathering. Serving barbecue sauce with brisket helps add flavor and moisture to the meat.
Brisket is a cut of beef that comes from the lower breast or pectoral muscles of a cow. Because this area is so well-exercised, it makes for quite a tough piece of meat that's full of connective tissue. This is why it's best suited towards a low and slow cooking process.
Tantalizing beef brisket sandwiches made with slow-cooked, seasoned brisket and a creamy barbeque sauce loaded onto kaiser rolls and ready for your favorite toppings.
Nitrogen oxides react with the fat and juices from the meat to create a savory flavor. The smoke also contains a variety of other compounds, such as polycyclic aromatic hydrocarbons, which are responsible for the smoky flavor. So, there you have it! The chemistry behind the delicious smoky flavor of BBQ.
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