-   Competition BBQ (
-   -   BRISKET-To Sauce or Not to Sauce (

cbudka 07-05-2012 04:02 PM

BRISKET-To Sauce or Not to Sauce
Hey Brethren. I am looking for opinions on saucing brisket for turn ins. I know there are other threads on this topic. But, what I found seemed to be older. Fads change and new sauces come out all the time. Thanks for your feedback!

1) If you sauce, what sauce are you using? And what are you adding to it if anything?

2) What part of the meat do you sauce? I have seen people sauce the whole slice, sauce just the back, just the front, or just the top.

4) Do you add any more rub or other seasinings to your slices? If so, before or after your sauce goes on?

5) If you dont sauce, do you run your slices through your Au Jus for moisture and added flavor?

6) If you dont sauce, why?

Thanks for taking the time to read and answer!


Shady 07-05-2012 08:21 PM

1) I use the same sauce I use on Pork.
2) I dip the bottom of the slices in sauce.
3) Don't add rub.
4) I slice the brisket and place the slices in jus, Dip in sauce and load the box.

You need to find a sauce that pairs with your rub, injection, and smoke.

INmitch 07-05-2012 09:06 PM

6) Why? Because it doesn't need it.

Will the Grill 07-06-2012 09:05 PM

Instead of sauce, just before we box, we place our slices in a heated mixture of beef broth, garlic, and worsteshire to add moisture and heat. We've done well with our brisket this year, it's been our best and most consitent meat.

All times are GMT -5. The time now is 03:15 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.