IQUE BBQ SAUCE

Ingredients

• 4 cups packed brown sugar
• 1 1/2 cups cider vinegar
• 1/2 cup Worcestershire sauce
• 1 tbsp. dried thyme
• 1 tbsp. ground mustard
• 1 tbsp. garlic powder
• 1 tbsp. ground cumin
• 1 1/2 tsp. Szechuan peppercorns (or mixed peppercorns), freshly ground
• 1 1/2 tsp. long peppercorns (or mixed peppercorns), freshly ground
• 1 1/2 tsp. chipotle powder or cayenne pepper
• 1 tbsp. tomato powder, optional
• 1/2 tbsp. hickory powder, optional
• 4 cups ketchup
• 1/2 cup light corn syrup
• 2 tbsp. IQUE dry rub

Instructions

In a medium saucepan over medium-high heat, make the gastrique by bringing the brown sugar, cider vinegar, and Worcestershire sauce to a gentle boil.

Remove from heat and add the thyme, mustard, garlic powder, cumin, ground Szechuan peppercorns, ground long peppercorns, chipotle powder, and tomato powder and hickory powder, if using.  Let sit for 15 minutes.

Stir in ketchup and corn syrup, return to stove, and simmer over low heat for 30 minutes.  Remove from heat and add IQUE Dry Rub.  Let cool in refrigerator, preferably in squeeze bottles, for up to 1 month.

Source: https://www.grillocracy.com/blog/2015/6/9/ique-1st-place-american-royal-brisket