View Full Version : To Sauce or Not to sauce
09-16-2013, 11:10 PM
When turning in ribs, pulled pork, and chicken at comps, do you sauce them after you pull them off of the smoker for the last time, or do you sauce them while they are still on there only?
Richard "Porky Joe" Clifford
New Pal Frank
09-17-2013, 05:27 AM
Chicken, Pork and Ribs I sauce then put back in the smoker to set it and I also apply a light coat of sauce on the table when getting ready to build my boxes. Brisket just gets a thin coat of sauce right be for it goes into the box.
Hope this helps
09-17-2013, 07:39 AM
Everyone does them differently. Some sauce like New Pal to let it set up. Others sauce at the last moment before sealing up the clam shell. Some, dare I say it, dont sauce, but they've become rare nowadays... For me, I found that my meat has enough smokey flavor on it and that the sauces that I use just absorb it like it's going out of style, so putting it back on the smoker is a no-go.
09-17-2013, 10:16 AM
Chicken--dunk in sauce back on cooker to set
Ribs--drain foil, sauce, loosely refoil and set in cambro for 10 min
pulled pork---I dont turn in PULLED but I sauce slices and chunks as I box
09-17-2013, 11:51 AM
Chicken - Dunk in sauce, then 10 min on cooker to set
Ribs - Brush on sauce, 10 min in cooker to set
Pork - LIGHTLY brush sauce on MM and chunks as I put them in the box
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