I think a sweet/sour chili sauce would be good, but to really bring out the smokey flavor I would use a bourbon based sauce. This is one I go to quite often, sometimes I tweak it slightly, other times I make it as written. It all depends on what I have on hand Alexa david's kentucky bourbon brisket sauce Epicurious : The ultimate finishing sauce for your BBQ brisket. This is served as an accompaniment to a spicy BBQ brisket. If your brisket isn't too spicy then reduce the amount of sugar by half. Thin out the sauce with water and cider vinegar to taste. I have yet to find a suitable substitute for quality Kentucky bourbon. 3 tablespoons of canola oil 1 cup finely minced onion 1/2 cup packed brown sugar 1/4 cup apple cider vinegar 1/4 cup Kentucky bourbon 1/4 cup water (if needed) 3 tablespoon tomato paste 2 tablespoons Worcestershire sauce Pan juices from brisket 1/4 teaspoon cayenne pepper (optional) Saute minced onions in canola oil over med-high heat until just turning color. Add Tomato past and saute for 2 minutes. Add bourbon and stir until evaporated. Reduce heat to low. Add remaining ingredients and simmer for 10-20 minutes. I prefer to use this can be used as a thin finishing sauce. Others like it reduced to make it thicker, sweeter, and a whole lot stickier. Read More http://www.epicurious.com/recipes/food/printerfriendly/DAVIDS-KENTUCKY-BOURBON-BRISKET-SAUCE-50045134#ixzz2GkrbFlr3

I have to take issue with your description of a Maid-Rite...it's not seasoned at all but with salt and pepper, nor is it a special type of meat. My good friends who own the local Maid-Rite use the whole steer and has it ground, then the meat is steamed. But I can't let you omit the tenderloin sandwich. I know of nowhere else that serves such a thing. It's a slice of boneless pork loin, pounded thin, breaded and seasoned, which varies by the maker...some use a bit of sage, some just salt and pepper some a seasoned salt like Lowries....then deep fried and served on a large hamburger bun....but the meat must overhang the bun by at least 2 inches on all sides....3 inches is better, and served with some chopped onion, a slice of pickle and mustard...ketsup on the side. And I think the issue with the Philadelphia Haogie is that in Philly they call what the rest of the country calls a "submarine" or a "sub" a hoagie. Linda C

Who knew that brisket, of all things, could make people fight? At our house, a big brisket meal makes us pretty mellow. We even have a song that goes, "Oh, it's good to be a dog on yontif,* 'cause on yontif, a dog gets brisket." * Yiddish for holiday I'm not a food scientist or a chef or a cookbook writer or anything else special, food-wise. But I am a genuine Jewish mother. And I figure it's about time that one waded into this. I've made a lot of briskets. Very many briskets. And I've eaten many many many briskets, cooked all different ways, including smoked brisket, which was indeed very good. But that doesn't mean it's always the flavor you are going for, even if it were possible to say that it's somehow objectively superior to braising or roasting. To me, that argument is as silly as trying to prove that fried chicken is definitively, universally, always better than oven-roasted. Anyway, even if I do think one way is better, sometimes I don't want it to taste "better," I want it to taste like "home." I've always made mine in the oven, sometimes starting it on the cooktop. Here are two recipes we like a lot, one simple and old-fashioned and using onion soup and jam, one more fancy. We never get any complaints, and, the song notwithstanding, there isn't always any left for the dog. Brisket 5-10 lb. Brisket 2 8-oz. Jars apricot preserves 2 packets dried onion soup 2 T ginger salt, pepper, and garlic powder Mix jam, soup mix, and ginger in a bowl. Add 1/4 cup water. Sprinkle a little salt and pepper on the brisket and pour garlic powder on it. Rub sauce mixture all over roasting pan and brisket. Cover tightly and bake 350 for 2 1/2 - 3 1/2 hours. Remove from pan and slice. Spoon some of the gravy over it. Cover again and bake another 30 minutes before serving. *** BEEF BRISKET WITH MERLOT AND PRUNES 1 4-to 4 1/2-pound flat-cut (also called first-cut) beef brisket, trimmed of most fat 2 tablespoons olive oil 1 14 1/2-ounce can diced tomatoes in juice (preferably fire-roasted) 1 cup Merlot or other dry red wine 2 pounds onions, sliced 4 medium carrots, peeled, thinly sliced 16 garlic cloves, peeled 1 1/2 cups pitted large prunes (about 8 ounces) 1 tablespoon finely chopped fresh thyme 1/2 cup plus 1 tablespoon prune juice 3 tablespoons plus 1 teaspoon balsamic vinegar 2 tablespoons chopped fresh Italian parsley Position rack in bottom third of oven and preheat to 325 F. Pat brisket dry; sprinkle all over with salt and pepper. Heat oil in heavy extra-large skillet over high heat. Add brisket and cook until deep brown, about 7 minutes per side. Transfer brisket, fat side up, to large roasting pan. Add tomatoes with juice and wine to skillet. Remove from heat, scrape up any browned bits, and pour mixture over brisket. Distribute onions, carrots, and garlic around brisket. Add prunes and thyme; drizzle with 1/2 cup prune juice and 3 tablespoons vinegar. Sprinkle lightly with salt and pepper. Place pan over 2 burners and bring to boil. Cover pan with heavy-duty foil; place in oven. Braise brisket until tender, about 3 hours 15 minutes. Uncover and cool 1 hour at room temperature. Can be made 2 days ahead. Cover with foil and chill. Bring just to simmer over 2 burners before continuing. Remove brisket from roasting pan, scraping off juices. Place on work surface; cut across grain into 1/4-inch-thick slices. Spoon off fat from top of pan juices. Place 1 cup vegetables (no prunes) and 1 cup braising liquid from pan into processor and puree. Return puree to pan. Add remaining 1 tablespoon prune juice and 1 teaspoon vinegar to pan. Heat sauce; season with salt and pepper. Overlap brisket slices in 13x9x2- inch glass baking dish. Pour sauce over brisket, separating slices to allow some sauce to flow between. DO AHEAD: Can be made 1 day ahead. Cover; chill. Rewarm brisket, covered, in 350 F oven for 30 minutes. Sprinkle brisket with parsley; serve.

I suggested ribs to Glenda, but she talked the waiter into getting her a sample of the bbq beef brisket and decided right then that's what she wanted. I just ate some ribs the other day and didn't want anymore right now. Lydia, I made some peanut butter fudge for Glenda for a b'day gift. I didn't know what to get her, but I figured if I made something with peanut butter in it she would like it. Linda