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Yum! I love barbecue brisket! Here is a sauce recipe:

Ingredients

2 Tbs. peanut oil
1/2 C. minced onions
1 tsp. minced garlic
1 14 1/2 oz. canned whole tomatoes with their juice
1 red bell pepper, roasted, peeled, and seeded
1/4 C. fresh orange juice
1/4 C. balsamic vinegar
1/4 C. ketchup
3 Tbs. firmly packed brown sugar
2 Tbs. Dijon mustard
1 tsp. Worcestershire sauce
1 tsp. molasses
3/4 tsp. toasted cumin seeds, ground
1/4 tsp. ground cinnamon
Pinch of ground cloves
Red pepper flakes
Kosher salt and freshly ground black pepper

In a saucepan, heat the oil over medium-high heat, then cook the onions and garlic, stirring, for 2 minutes. In a food processor or blender, puree the onions and garlic with the tomatoes and roasted bell pepper. Return the puree to the saucepan and add the orange juice, vinegar, ketchup, brown sugar, mustard, Worcestershire, molasses, cumin, cinnamon, and cloves. Slowly simmer until it is as thick as you like it, 20-25 minutes. Remove from the heat. Season to taste with red pepper flakes, salt and black pepper. This can be made several days ahead and stored, covered, in the refrigerator.

Hillary
Chew on That

Since you are going with polenta, my inclination is to lean to the Italian side. Like a nice balsamic glaze for a tart/sweet twang.

I have a sampling of a balsamic sauce for brisket here (the second recipe down, in the post), that you can check out for possible inspiration, should you want to go that direction.

You could also go with a tomato based sauce - sweet and sour style (with balsamic, etc), or go a completely different route and choose green herbs (think pesto/pistou/chimmichurri sauce), or a creamy sauce either egg based (bernaise-style) or dairy/cheese based (like a bechamel with fontina, havarti, or something sharper - like blue or cheddar), maybe with mushrooms, greens, or sun dried tomatoes, or even horseradish.

I hope this helps!

Cheers,

~ Paula

Seems to me you have already flavored the brisket and you want the sauce to add moisture and blend/compliment the existing flavor. I am assuming you used a dry rub before smoking? Why not take more of the dry rub add two tablespoons of oil to a 1qt sauce pan and heat. Once the oil has been infused with the dry rub essence add two tablespoons of flour making a roux and cook the flour our. Then add 16oz beef stock, bring to boil and there you go!