Originally Posted by TMOliver

God will certainly smite you down if you put into BBQ sauce....

Cats-sup
Sugar
Molasses
Cane Syrup
Corn Syrup
Sweetener of any sort.

For those unable to survive without sticky, a little tomato paste may be added, but not until after reciting several sincere Acts of Contrition.

Really top notch brisket, 12-15 hours @ no more than 200F, darkly crusted outside, but with the telltale bright red stripe just inside, needs no sauce at all, simply sliced onions, pickles, peppers and light bread.

"Real" traditional BBQ sauce is meat drippings and seasoning, mostly chiles.

Vinegars and Mustards are permitted with pork to keep the pig juicy.