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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 11-15-2008, 09:23 PM   #61
Podge
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Quote:
Originally Posted by VA BBQ PIRATES View Post
I'm trying to avoid a "greasy" mouth feel. Maybe I'll rethink that.

Tom
Fat can also gel up.
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Unread 11-15-2008, 11:46 PM   #62
Michael in PA
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Originally Posted by OC PIG ASSASSINS View Post
A lot of times we had no sauce the brisket was moist but looked dry. So what I am saying is that they eat with their eyes first. So if it looks moist, in their head before it gets to their mouths. It is moist. Catch my drift!
We break down packers to well trimmed flats and points plus one whole brisket. When the flats are done we pull everything including the packer. Then we seperate the packer and use some of the fat to gently rub down each slice of flat. The result is nice, moist looking slices of flat without any added sauce.
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Unread 11-16-2008, 07:26 AM   #63
Big George's BBQ
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A little sauce with some brisket drippings can give a nice shine to the Brisket when you cut it and put it into the boxs. Put it on before you cot it and put back in the smoker for a few minutes
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Unread 11-16-2008, 03:02 PM   #64
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Quote:
Originally Posted by ThomEmery View Post
Q sauce from QN4U is the standard for Brisket turn ins out here
Problem is that you can't get it anymore
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