Having a party tomorrow and using my frozen cooked briskets in the freezer for chopped sandwiches.

What's the best sauce for this?

I like to mix franklins Texas and Vinegar sauces.

Only sold at HEB.

I'm also a fan of using a mix of Texas and Carolina style sauces.

HEB "Texas" flavor sauce is my go-to for beef and chicken---nice and peppery.

I tend to find sauce on a sandwich overpowers the meat, so I'd say something thinned out that doesn't already have a bunch of liquid smoke and molasses.

Wanting to keep it simple.
Chopping it all up and putting it into the crockpot to warm up.

Salt lick has the best sauce, imho.

I like Franklins best all around, but would grab Salt Lick original for chopped beef sandwiches if I saw it first.

And since you brought up the subject, what do you like on chopped beef sandwiches? I find that mustard and pickles are near mandatory.

On chopped BBQ chicken sandwiches I like pickles and pickled red onion and carrots.

ConstructionAg01 said:

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And since you brought up the subject, what do you like on chopped beef sandwiches? I find that mustard and pickles are near mandatory.

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Mustard? Yellow mustard?

Tailgate88 said:

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ConstructionAg01 said:

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And since you brought up the subject, what do you like on chopped beef sandwiches? I find that mustard and pickles are near mandatory.

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Mustard? Yellow mustard?

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Turmeric sauce/spread can hardly be called mustard. In spite of the lies told by America's mass food manufacturers.

ConstructionAg01 said:

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I find that mustard and pickles are near mandatory.

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I don't think that's correct...
/norm

"Little Pig", found at HEB. Not a super sweet sauce, and vinegar is the first ingredient.
Little Pig BBQ sauce

queso1 said:

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Salt lick has the best sauce, imho.

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Salt Lick sauce is too binary for a party. You either love it or hate it. I think it's disgusting


Ingredients: Soybean Oil, Cane Sugar, Distilled Vinegar, Prepared Mustard ......that's a vinaigrette, not bbq sauce......., Worcestershire Sauce (Vinegar, Molasses, Corn Syrup, Anchovies, Water, Onions, Salt, Garlic, Tamarind Concentrate, Cloves, Natural Flavorings, Chile Pepper Extract), Salt, ...

Yes, yellow mustard. That and the pickles balance a sweet BBQ sauce perfectly.

rhoswen said:

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Keep it plain and offer Stubbs on the side if they want it. That way each person can control how much sauce they get, if any at all. And you can get different flavors of stubbs, also allowing choice. Boom, everyone's happy.

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And chop up a loaf of Italian bread into small pieces, to use to dip into the sauces so people can sample the variety and decide what they want.

+1 on Franklins Vinegar

OP, next time try reheating to an appropriate temperature before chopping said frozen briskets and then use the rendered beef fat for the sauce. If there is none....buy better beef.

Hot water in a cooler will reheat to an appropriate thermal destination in a few hours.

I use this stuff I found at HEB.

For an easy to get off the shelf sauce, I'm a fan of Stubb's. A few different variations, none of them are particularly overpowering if you don't go nuts with the application. I like the spicy most of the time, but occasionally the sweet really does the trick.

On a chopped beef sammich - just enough sauce to get an ever so light coating on the meat after stirring it in, a little on the bread and some sliced japs and I'm a happy camper.

Ag_07 said:

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I use this stuff I found at HEB.

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I like their chicken and pork one.

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