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bigjonsBBQ
04-05-2011, 11:46 AM
I was just wondering whether most teams sauce their brisket or just slice it and put it in the box? I turned in one brisket last year, only 2 comps, and did horrible. Thanks for any answers on this question!

Willie's Smokehouse
04-05-2011, 11:57 AM
We sauce all of our turn ins.

early mornin' smokin'
04-05-2011, 12:01 PM
Not necessarily sauce, but I do run my slices thru some hot pan drippings

Jacked UP BBQ
04-05-2011, 12:03 PM
Its a sauce contest

sitnfat
04-05-2011, 12:17 PM
No sauce

Todd Ras
04-05-2011, 12:20 PM
<---thinks Jacked up is funny. We sauce as well

Rich Parker
04-05-2011, 01:35 PM
I turned in with and without BBQ sauce and finished better without.

smalls65
04-05-2011, 01:42 PM
mostly the drippings from the foil....mixed with just a tad bit of sauce.... 1 cup drippings-1/4 to 1/2 cup sauce...

Q-Dat
04-05-2011, 08:32 PM
I soak the slices in foil drippings mixed with just enough sauce to turn the drippings red.

huminie
04-05-2011, 08:37 PM
Light sauce is ok...but if you sauce heavily, especially on that front slice, the judges will figure you are covering up a dry brisket. Of course if you are in fact turning in a dry brisket then this may help you, but brisket should taste like cow, not sauce.

Ford
04-05-2011, 08:40 PM
in KCBS? "were you one of the idiots that turned in without sauce?" That's what a rep said to me when I questioned my DAL in brisket. Turned out there were 2 of us.

Bentley
04-05-2011, 08:42 PM
Not what you would consider a "traditional" BBQ sauce, but we do hit it with Our sauce! We do not like sweet on Beef so we go savory!

roksmith
04-06-2011, 08:51 AM
Never more than a hot drippings soak just before boxing.. I think brisket tastes better sans sauce. Brisket should taste beefy.
We sauce everything else...but a properly cooked brisky doesn't need it.

bigjonsBBQ
04-06-2011, 10:16 AM
Thanks for all the answers!

CBQ
04-06-2011, 07:17 PM
in KCBS? "were you one of the idiots that turned in without sauce?" That's what a rep said to me when I questioned my DAL in brisket. Turned out there were 2 of us.

Really? We have gotten calls without sauce. I would put some drippings on there though.

HawgNationBBQ
04-06-2011, 07:20 PM
Never.

jbrink01
04-07-2011, 12:37 AM
2:1 sauce / drippings.

bigdogphin
04-07-2011, 01:00 AM
For those of you that use drippings. Do you ever wonder if by the time the Brisket hits the judges the fat in the drippings starts to harden and turn your brisket off color and greasy. Or do you some of you separate the fat out?

Arlin_MacRae
04-07-2011, 01:00 AM
To me, 'glistening' is good. Makes them look moist.

jbrink01
04-07-2011, 01:03 AM
For those of you that use drippings. Do you ever wonder if by the time the Brisket hits the judges the fat in the drippings starts to harden and turn your brisket off color and greasy. Or do you some of you separate the fat out?

Never been an issue. I practice all my turn-ins with a 30 minute delay between box and taste.

swamprb
04-07-2011, 01:08 AM
For those of you that use drippings. Do you ever wonder if by the time the Brisket hits the judges the fat in the drippings starts to harden and turn your brisket off color and greasy. Or do you some of you separate the fat out?

Never crossed my mind.

Crash
04-07-2011, 05:20 AM
We've never sauced our brisket...ever. We did just OK in AZ 2010 by not saucing, except at the last two contests where we got killed. There must be something to saucing IMO.

Full Draw BBQ
04-07-2011, 10:25 AM
We also use the drippings from the foil, and run them through a strainer to get any specs or junk out......then lightly coat the slices. I've seen some top teams use a bunch of sauce on each slice.....and I guess that is why they are a "top team" because it seems to work!

Bell Bottoms BBQ
04-07-2011, 01:41 PM
slices drug through the drippings and beef broth mixture

BigBellyBBQ
04-07-2011, 09:34 PM
Take your drippings from the foil, make a special blend of beefy ingredients and put some on the back of your slices not on the front...

worthsmokin
04-07-2011, 10:26 PM
Check your drippings first and make sure they don't have a burnt taste. Have a can of beef broth on standby to mix your special bled up.