Brisket has no need for sweetening, since beef slow smoked develops plenty of caramelized sugars on its own. "Sweet" BBQ sauces are like unto perfumed hoors, attempting to conceal the likely absence of quality beneath.

The classic presentation of BBQ, brisket, ribs or sausage (or variety meats like lamb, cabrito, organ meats) is without sauce, especially the immoderately over-sweetened offerings currently in vogue. "On the side', purists prefer a traditional "Dipping Sauce", unsweetened, seasonings (often offered in varying degrees of "heat") and thinned with liquid, stock best, but even water works, not to souse the meat, but to sprinkle a bit atop while eating.

Traditional cooking rubs were no more than salt & pepper, adding one or more of the ground dried chilies optional. Slathering sticky, juicy rubs before/during cooking are the Devil's work!

"Light" ("Store-bought") bread is traditional and common, the foundation for the "wrap", a hand-composed envelope of a sausage link (especially the East Texas "Hot Link", essentially a spicy short version of what we used to call "Ring Baloney" [sic]), or brisket.

Sides? Few and simple, sliced raw onion, sliced dill or sour pickles, jalapenos in escabeche (pickled) or maybe cherry peppers and pepperoncini, and the dipping sauce.

Sauce? We could argue all day over composition, but "homemade" is the key. My basic version (without drippings unless prepared with home-smoked meats) contains beef stock, a little (very little) ketchup ('cuz it too is sweet), soy sauce, any of several Mexican or Louisiana "Hot Sauces" (not US "picante" sauce) or these days sometimes Chipotle in Adobo. A little of the vinegar favored by Carolinians/Carolingians is acceptable for pork and spareribs, as is mustard (and basic "yellow' works). I haven't seen any in years, but there was once a bottled sauce named "Juicy Pig" that stood above gloppy, sugary goo that lines supermarket shelves and served in most BBQ joints.