smoked brisket question

[Anonymous]

We were invited to a neighbor’s house for dinner tonight.

They smoked brisket and salmon. Neither was served with a sauce.

Both were good, but I wasn’t used to brisket being prepared this way and found it dry/boring without a sauce. My exposure to brisket has been slow cooked in the oven with onions, tomato sauce so it is flavorful from ingredients other than the brisket and is served with sauce to be ladled over.

Is this a typical way to serve brisket, or should a sauce (even a bbq sauce) have been served with it?

PS- Of course I complimented my neighbors on the meal and appreciated the invitation!

[Anonymous]

Smoked brisket should melt in your mouth with a greasiness plus a little bit of chew

You don't need sauce fo smokes brisket. It can be on the side, but the main point is the meat, not a bunch of sauce.

[Anonymous]

Smoked brisket might have a barbecue sauce to accompany it, but it does not have the onions and tomato sauce. That’s more of a Jewish brisket style.

[Anonymous]

Smoked brisket’s flavor usually comes from a dry rub, not adding a sauce afterwards.

[Anonymous]

See Texas smoked brisket. No sauce. Amazing if made right (but damn hard to perfect).

[Anonymous]

Should be served with pickles and saltines or white bread

[Anonymous]

We usually have a vinegar style bbq sauce on the side for those who want it. But mainly white bread and pickles as PP mentioned.

[Anonymous]

I make Texas style smoked brisket. I have perfected it. It is magical. If it needs sauce and it isn’t cooked right! But, we’re on the East Coast and people don’t know any better so I always have a vinegar and a red sauce on the side.

[Anonymous]

Oh Texas style all the way. But in general, I'm a fan of dry rubbed BBQ and don't like a lot of sauce.

[Anonymous]

OP here. Thank you to all for the education!

[Anonymous]

Brisket doesn't need sauce unless you don't know any better. Or can't cook. Also, it shouldn't be cooked in an oven, it should be done in a smoker.

[Anonymous]

Anonymous wrote:Smoked brisket’s flavor usually comes from a dry rub, not adding a sauce afterwards.

Exactly this.

And it takes hours and hours to cook correctly. My spouse usually starts smoking by 4AM if he wants to serve it at a normal 6PM dinner time. This doesn't take into accpunt the hours of prep he spends the day before getting it ready to smoke.

[Anonymous]

Anonymous wrote:I make Texas style smoked brisket. I have perfected it. It is magical. If it needs sauce and it isn’t cooked right! But, we’re on the East Coast and people don’t know any better so I always have a vinegar and a red sauce on the side.

Same for my husband.

If it is seasoned correctly and smoked just right, no sauce needed.

[Anonymous]

The sauce is the fat. Add more point / second cut to your plate.

[Anonymous]

OP here. Thanks for all of the education. Either this wasn’t done very well, or more likely I’m just more of a fan of “Jewish-style brisket.” (I always cut the fat off my piece!) But I appreciate knowing all of this.