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Bigmista
04-12-2007, 12:42 AM
Do you sauce your brisket for competition or not?

Why?

Bentley
04-12-2007, 01:01 AM
Traditional BBQ sauce or any broth, glaze or au jus?

Bigmista
04-12-2007, 01:56 AM
Traditional or glaze

Spydermike72
04-12-2007, 06:02 AM
I lightly sauce my brisket when turning it in. Not overly heavy, just enough to enhance the flavor of the Brisket.

Good Question Mista!!

Jeff_in_KC
04-12-2007, 07:41 AM
a very light paint job on the back side... with a tad bit of Accent mixed in beforehand to dissolve it.

MoKanMeathead
04-12-2007, 07:44 AM
We smother our brisket with sauce - it covers the taste.

Bigjim4x
04-12-2007, 07:44 AM
I said no but I do put a glaze on mine. But I cook mostly IBCA and they don't like to see sauce on brisket.

ggriffi
04-12-2007, 08:02 AM
I also said no, but I've only been in one comp and I didn't sauce that one. Don't have a good reason why I didn't, so I will be watching this one to see what others are doing.

gary

cmcadams
04-12-2007, 08:36 AM
I don't sauce... I turn it in as it is, in all it's non-sauced glory!

parrothead
04-12-2007, 08:36 AM
I paint on a thin layer.

AlabamaGrillBillies
04-12-2007, 08:38 AM
We don't sauce our sliced pieces, but we normaly turn in some of the point either pulled or chopped that will have some sauce mixed in with it. Then again our brisket sauce is more of an au jus than it is a traditional sauce. We may change that. Still trying to get this comp. thing figured out.

Q Haven
04-12-2007, 09:07 AM
My first two competitions I turned in unsauced brisket and took 2nd place both times. Started experimenting with sauces and scores have suffered since. Planning a return to unsauced basics in 07....

Bigmista
04-12-2007, 01:18 PM
I usually just dip the slices in the juice.

Leeper
04-13-2007, 11:30 PM
speaking as a CBJ that has not competed.

I would go for a glaze and let your meat do the rest.

big blue bbq
04-14-2007, 09:04 PM
I did my first one today at comp. Used sauce lightly brushed for turn in. I had a strange taste I did not like and was trying to cover it up. I think it was too much smoke because of a thermometer problem. Either that or I hate cumin!!!

voodoobbqIL
04-14-2007, 09:17 PM
we glaze as the slices can dry quickly if you are not careful

cmcadams
04-15-2007, 07:59 AM
We don't actually glaze... we spritz with sweetened water (either sugar water or apple juice and water) before turning in to keep the meat from looking dry.

BBQchef33
04-15-2007, 12:05 PM
I usually just dip the slices in the juice.

ditto.. :mrgreen:

ZILLA
09-05-2007, 12:54 PM
Never! That's just wrong. I hear that sweet, sauced brisket is gaining popularity. :eek: Is this the trend in KCBS? I pity those folks. :sad:

cmcadams
09-05-2007, 12:57 PM
Zilla, if that's what judges want, then they get it! (which doesn't mean it happens at home)

widespread
09-05-2007, 01:02 PM
Just a light glaze for appearance sake. Reduced marinade mixed with a little honey.

Roo-B-Q'N
09-05-2007, 01:34 PM
We paint a thin layer for appearance sake. Make it look moist or moister than it is.

mds2
09-05-2007, 01:38 PM
I brush them with the juice right before i turn it in.

Puppyboy
09-05-2007, 02:29 PM
Just a light coat to make it pretty for the judges.

G$
09-05-2007, 02:44 PM
Yes and No, done it both ways.

In fact, within the team, we have a difference of opinion. Our best finish ever, which was middle of the road, was un sauced.

EDIT: I also want to add, many people mention drenching in the juice. This is fine, but somehow this last cook we had no real juices! (The briskets were a little over done, and a tad dry, but not excessively. It is more that all the juices just stayed in and redistributed during the rest period. It was interesting/bizarre and the result of how we cooked them this time.)

Paola Greg
09-05-2007, 02:47 PM
Couldn't vote since there was not an option for sometimes, because we don't make that call till it is sliced and we taste it about 10 minutes before turn in.......

butts a fire
09-05-2007, 04:22 PM
We have done it both ways and prefer the unsauced since I have never found a sauce that compliments it well enough. Lately we have just been brushing with the juice before turn in.

Solidkick
09-05-2007, 04:44 PM
Yes....there is another thread that explains my process

smoke-n-my-i's
09-05-2007, 08:29 PM
I just go with the flavor of my rub. Why try to cover up the rub flavor with sauce???? I feel that if you have a good rub, and it does well, don't cover it up.

Are we trying to get a good meat flavor or a sauce flavor??? To me, it is the meat, because that is what we are cooking. If you want the judges to taste the sauce, do a sauce contest....

Bill

Timmy
09-06-2007, 12:29 PM
We sauce always. sometimes we spray with some type of liquid and then sauce. it just depends on what it needs.

Sawdustguy
09-06-2007, 08:23 PM
I just go with the flavor of my rub. Why try to cover up the rub flavor with sauce???? I feel that if you have a good rub, and it does well, don't cover it up.

Are we trying to get a good meat flavor or a sauce flavor??? To me, it is the meat, because that is what we are cooking. If you want the judges to taste the sauce, do a sauce contest....

Bill

You sound like my brother Gary, the other Fat Polock. We discuss this constantly and my answer to him is usually that we should put on the brisket whatever is gonna give us the best score.:biggrin:

MattCom
09-07-2007, 10:35 AM
I look at sauce on a brisket as BBQ's version of: WHITE OUTŪ, it's only for mistakes.:eek:
A good sauce can make a bad food edible or decent food spectacular, I guess to each his own.
I'd try anything, once.:biggrin: