Originally Posted by TMOliver

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.

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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.