Anonymous wrote:

Anonymous wrote:

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.

+ 1 Same for my husband

He has perfected the right blend of dry rub for our palette and doesn’t use a sauce.

Anonymous wrote:

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 wrote: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.