The
recipe is quite simple, equal parts white vinegar, ketchup, water. Black
pepper and Louisiana hot sauce to taste, then simmer. I also added a bit
of K salt. 
--

Garry H suggests a bit of Worcestershire, grated onion, garlic and maybe a bit of butter. 


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Barbeque Sauce ala Jetton

Recipe By     : Walter Jetton's LBJ Barbeque Cook Book - Simon & Schuster
Serving Size  : 1     Preparation Time :0:00
Categories    : Barbeque                        Sauces


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  Tomato ketchup
     1/2           cup  Cider vinegar
  1           teaspoon  Sugar
  1           teaspoon  Chili powder
     1/8      teaspoon  Salt
  1 1/2           cups  Water
  3                     Stalks celery -- chopped
  3                     Bay leaves
  1                     Clove garlic
  2        tablespoons  Onion -- chopped
  4        tablespoons  Butter
  4        tablespoons  Worcestershire sauce
  1           teaspoon  Paprika
  1               dash  Black pepper

Combine all ingredients and bring to a boil.  Simmer about 15 minutes.
Remove from heat and strain.  This is a table sauce to be served with beef,
chicken or pork.  Do not cook things in it.

(Makes about 2 1/2 cups sauce)

- - - - - - - - - - - - - - - - - - -
Garry

x=x=x=x=x=x=x=x=x=x=x=x=x


Bill,

Congrats on the brisket, not an easy thing to get right, but when it comes together its really something. 

I was given the recipe for Coopers sauce by one of the Wootan clan, though he was quite specific as to the fact that he was leaving out a few secret ingredients. The recipe, as was said, is quite simple, equal parts water, white vinegar, ketchup and a few shakes of Texas Pete, simmer for 15 or 20 minutes. I have made the Coopers sauce a number of times since being given the recipe and I always add Worcestershire and cracked black pepper. I also add a small amount of kosher salt, garlic powder, onion powder and a chunk of fatty bark from the cooking brisket. 

Its just in the last 3 or 4 times that I have started adding a chunk of crisp, spicy, fatty bark and the flavor and richness of my Coopers sauce has improved ten fold. I also have a brisket sauce recipe by Walter Jetton, LBJs Barbecue chef that is reputed to be excellent, I have not tried it as of yet. 

By the way, when I serve brisket I go the complete Coopers route, right down to the Butternut bread and squeeze Parkay margarine on the table. 

Regards

Smoking in Chicago,
Gary (who has 20-lbs of pork shoulder and 10-lbs of hot links for a small Halloween get together tomorrow.) 





