McEvoy AZ
Knows what a fatty is.
Just wandering who uses BBQ sauce in some way on their competition Brisket? It seems when you ask most BBQ people will tell you they just use the dripping from the foil, but I just don't think as far as comps go it is really true. It seems to me that cooking BBQ to perfect tenderness and layering flavor profiles wins, so saucing to some extent would make sense.