- 1 tablespoon olive oil
- 1 small sweet onion peeled and finely chopped
- 2 cloves garlic, minced (sub with 1/2 teaspoon garlic powder)
- 1 1/2 cups ketchup
- 3/4 cup brown sugar packed
- 1/2 cup drippings from brisket or seasoned beef broth (see instructions)
- 1/4 cup cider vinegar (add more if you want a tangier sauce)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon Mustard (sub with yellow mustard)
- 2 teaspoons Brisket Rub or favorite bottled rub (add only if using beef broth, and not brisket drippings)
- 2 tablespoons butter
Heat oil in a medium skillet. Add onions and cook over medium to medium-low heat for 3-4 minutes until they become translucent. Do not brown onions. Add garlic and cook for 30 seconds. Add all remaining ingredients, except butter. If you've wrapped your barbecued brisket in foil, it will release juices. Once you've unwrapped it, carefully pour out any juices that have collected. You should end up with at least 1 cup. Add some of this to the barbecue sauce. If this isn't an option, use beef broth seasoned with the same rub used on the brisket. Simmer sauce over low heat for 6 minutes, stirring occasionally. Remove from heat and stir in butter. Let sauce cool for 5 minutes. Place sauce into a blender (do this in two batches) and puree sauce until smooth. Return mixture to the pot, and keep warm.
Cut burnt ends into chunks and add sauce. Toss to coat. Cover tightly with aluminum foil and place back into smoker for an additional 30-45 minutes.
Store unused sauce in an air tight container in the refrigerator for up to 1 week.. Rewarm in a saucepan on your stovetop before using.
Calories: 188kcal | Carbohydrates: 36g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 493mg | Potassium: 248mg | Fiber: 1g | Sugar: 32g | Vitamin A: 360IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 1mg