Good for brisket. Also from Karen's book ...
Rich & Delicious Brisket Mop
The butter adds moisture, while vinegar and apple juice perk up the flavor in this delicious mop.
Makes about 2 ½ cups (625 mL).
½ cup unsalted butter 125 mL
1 ¼ cups apple juice 300 mL
½ cup finely chopped onions 125 mL
½ cup cider vinegar 125 mL
¼ cup packed brown sugar 50 mL
¼ tsp. cayenne pepper 1 mL
In a medium saucepan, melt butter over medium high heat. Add fruit juice, onions, vinegar, brown sugar, and cayenne; bring to a boil. Remove from heat and transfer to a disposable aluminum pan. Keep warm by smoker and brush on brisket as it is smoking.
Texans definitely have a way with word and fun in their barbeque. Use this sauce as a baste or glaze, or as a finishing sauce, whichever takes your fancy. It’s delicious with a Texan’s favorite barbeque dish: smoked brisket.
Makes about 3 ½ cups.
2 tbsp. unsalted butter 25 mL
2 onions, finely chopped 2
2 cloves garlic, minced 2
½ cup water 125 mL
½ cup ketchup 125 mL
1/3 cup packed brown sugar 75 mL
1/3 cup Worcestershire sauce 75 mL
¼ cup prepared steak sauce 50 mL
3 tbsp. cider vinegar 25 mL
In a medium saucepan, melt butter over medium-low heat. Add onions and garlic; sauté for 5 minutes, but do not allow them to brown. Stir in water, ketchup, brown sugar, Worcestershire sauce, steak sauce, and vinegar; bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, for 20 minutes to let flavors blend.