While Brisket is often served in SCBBQ restaurants today, no one would suggest that Brisket is historically common in SC BBQ restaurants.
For South Carolinians, barbecue is pork, preferably pulled and served with one of four basic sauce types: vinegar-pepper, light tomato, heavy tomato, or a sauce that originated in SC, a mustard sauce.
Brisket certainly breaks with tradition, but that certainly doesn’t mean we don’t love it.
Michael Ott, who originally grew up in Orangeburg County, the heart of Dukes BBQ country known for their “Orangeburg Sweet” mustard sauce, provided us this recipe for Brisket.
“I have a recipe for a really good brisket sauce. It’s so ridiculously simple that it’s embarrassing,” Michael said. “I was trying to copy Rudy’s in San Antonio, and this is what I came up with.”
“People love it and put it on everything, not just brisket.
“Had a guy text me this weekend that he mixes it with mustard sauce and cooks it on BBQ chicken. There is a lady who tells me she can drink it. I’ve told her the recipe, but she still says it is better when I make it. Guess it’s a mental thing.
“Anyway, there is nothing original in this sauce and I have no idea why people like it, but I don’t mind sharing. There are only 5 ingredients and 2 are optional.
“Brisket done right is certainly good without, but some people like an extra little zing. If you serve it traditionally on a grilled tortilla with fresh green onion, sliced lengthwise and a side of charros, I think it’s better with a little sauce.”
Brisket Mojo Sauce
- 12 oz of Mojo Criollo marinade about 1/2 bottle. You can find this in the mex area of just about any grocery
- 1 12 oz bottle of your favorite BBQ sauce. Anything but the cheap stuff no bulls eye KC Masterpiece. I like a Memphis based sauce, but anything you like works.
- 1 15 oz can of red enchilada sauce
- 2 tablespoons of olive oil optional
- 2 tablespoons of bourbon optional
- Mix and serve. That's it.