Central Texas Barbecue Sauce Recipe #380588
Loosely based on the sauce served at Cooper’s Old Time Pit Bar-B-Que, Llano, TX. For brisket or cabrito (roast goat). Steven Raichlen
1 hour | 15 min prep
2 cups
- 1 cup meat drippings or chicken stock
- 1 cup ketchup
- 1/2 cup cider vinegar
- 2 tablespoons rendered bacon fat or lard
- 1-2 tablespoon hot sauce, your favorite
- 1 teaspoon liquid smoke
- coarse salt
- fresh ground black pepper
- Combine the meat drippings, ketchup, vinegar, bacon fat, hot sauce, and liquid smoke with ½ cup water in a large pot.
- Slowly bring to a boil over medium heat; decrease heat to med-low and let the sauce simmer gently until richly flavored and slightly reduced, about 30 minutes, stirring occasionally to prevent scorching.
- Taste for seasoning, adding salt and pepper to taste.
- Let cool to room temperature, then refrigerate, covered, until serving; will keep for 3 days.
- Bring to room temperature or warm before using.
- Variation—to approximate the flavor that comes from pit smoking, there is liquid smoke in the recipe; as an alternative, you can put the pot in your smoker and cook it for several hours in the presence of hickory smoke.
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5 stars