Brisket Sauce question
Looking for suggestions....
I cooked 20 flats this weekend to use for several upcomming events. Foodsavered em and froze em...
I foiled the flats as I normally do and let them rest... I took the initive to save the juices left in the foil when I sliced them.
Now my question....
I was considering using these juices in the making of a sauce to put on the brisket. I was thinking of adding it to an existing storebought sauce such as cattlemans... maybe adding a beer in there as well or some Jack.
Or... i could start from scratch and make up a new sauce... soooo.. does anyone have any comments or suggestions or suggested recipes they could shoot my way for this experiment.
Thanks for any input, past experience, etc etc...
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