Comp Brisket Sauce - Page 4

Big George's BBQ · 11-15-2008, 06:31 AM

Hey Chris I like the idea of a taste party

pigmaker23 · 11-15-2008, 07:17 AM

Sauce, you guys put sauce on brisket ? wow i knew I missing something

VA BBQ PIRATES · 11-15-2008, 07:49 AM

We've used a home made sauce and used a couple different comercial sauces in different combinations. What has been consistant is we always thin it down with the de-fatted juices from the foil and we add Boneyard Brew Hot Sauce for heat and apply it thinly. (Sometimes it gets some of that stuff from the magic blue bottle too

)

Let us know when the first annual Nature Boy Brisketfest is!

Tom

11-15-2008, 07:59 AM

Quote:

Originally Posted by pigmaker23

Sauce, you guys put sauce on brisket ? wow i knew I missing something

i'm with ya! you're supposed to sauce the brisket?

Sledneck · 11-15-2008, 08:34 AM

Quote:

Originally Posted by VA BBQ PIRATES

. What has been consistant is we always thin it down with the de-fatted juices from the foil a
Tom

Fat is flavor!!!!

VA BBQ PIRATES · 11-15-2008, 08:55 AM

Quote:

Originally Posted by Sledneck

Fat is flavor!!!!

I'm trying to avoid a "greasy" mouth feel. Maybe I'll rethink that.

Tom

BBQ_Mayor · 11-15-2008, 09:29 AM

I think you can use just about any sauce as long as the brisket is cooked just right. I've used all different kinds of sauce, all falling in the top ten at comps.
Sauces I've used: Head Country, Blues Hog, Rasp. Chilpote, Watermelon sauce, and just the brisket juice with some beef broth.
I really like the Rasp. Chilpotle sauce but sometimes judges don't care for the fruity flavors.

swamprb · 11-15-2008, 09:33 AM

Quote:

Originally Posted by Nature Boy

Yo Scottie. I really liked that sweet tabasco too. In fact it's gone and I can't find it at the grocery. I'll keep my eyes peeled for the garlic.
Beers!
CHris

How about an alternative to Tabasco? Have you tried any of the Cajun Power Sauces? The Original Garlic Sauce and the Spicy Garlic Pepper Sauce I can get off the grocery shelf, and they are pretty damn good, and the Marinating Basting sauce looks interesting?

http://www.cajunpowersauce.com/produ...9F031468853216

SmokeInDaEye · 11-15-2008, 12:00 PM

Quote:

Originally Posted by PatioDaddio

Apparently you are paying attention to this "Comp Brisket Sauce" thread.

Just bustin' your chops, of course.

John

Hee hee! Some of my best comp ideas have come from paying attention to many threads here. These folks are a wealth of knowledge.

SMITTYtheSMOKER · 11-15-2008, 02:42 PM

We have found that the right piece of meat, on the right cooker, using the best rub we can make...gets us in the top 10 often enough with no sauce needed.

SaucyWench · 11-15-2008, 04:39 PM

I agree, great brisket needs no sauce!

Jacked UP BBQ · 11-15-2008, 06:26 PM

I agree with most saying brisket does not need sauce. We have done better without sauce. We have done decent with sauce also. I don't know why I change our technique so much. I am just an experimental mudder bucker. I like the look of brisket when you dip in a thin sauce and pull it out, it looks much better in the box. Looks moist, and is moist. 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!

Smokin' Gnome BBQ · 11-15-2008, 06:44 PM

Quote:

Originally Posted by OC PIG ASSASSINS

I agree with most saying brisket does not need sauce. We have done better without sauce. We have done decent with sauce also. I don't know why I change our technique so much. I am just an experimental mudder bucker. I like the look of brisket when you dip in a thin sauce and pull it out, it looks much better in the box. Looks moist, and is moist. 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!

I agree for the most part, but a little extra flavor cant hurt (can it?)

Meat Burner · 11-15-2008, 06:48 PM

OC's response sounds pretty good. Adding a little flavor with a nice thin sauce is no different than adding a little flavor with your rub. As long as I know it is brisket, I will try to score it accordingly. Rub is basically just a dry sauce applied during the long cooking process. It is there to add flavor. Hopefully, just the perfect flavor we are all looking for. Just my thought on it.

BurntFinger_Jason · 11-15-2008, 08:18 PM

Quote:

Originally Posted by SaucyWench

I agree, great brisket needs no sauce!

Agreed. Sauce is used to cover up mistakes, imo. Let the beef speak for itself.

11-15-2008, 07:17 AM	#47
pigmaker23 is One Chatty Farker Join Date: 08-17-06 Location: Albany, NY	Sauce, you guys put sauce on brisket ? wow i knew I missing something __________________ [B][COLOR=green]Eric Johnson[/COLOR][/B] /[I][SIZE=1][COLOR=red] "The Sultan of Smoke"[/COLOR][/SIZE][/I] [B][COLOR=#008000]Mr. Bobo's Traveling BBQ Allstars ![/COLOR][/B] [B][COLOR=red][I]2009 Jack Daniels World BBQ BrisketChampion[/I][/COLOR][/B] [B][I][COLOR=#ff0000]_______________________________________[/COLOR][/I][/B] [B][I][COLOR=black]Backwoods Fatboy (2) & a Chubby[/COLOR][/I][/B] [B][I]Jedmaster " BabyJed" Ring of Fire[/I][/B] [B][I]OK Joe 84" Offset [/I][/B] [B][I]Meadowcreek PR -72 Trailer[/I][/B]

11-15-2008, 09:29 AM	#52
BBQ_Mayor is One Chatty Farker Join Date: 05-14-07 Location: Cambridge,Ia	I think you can use just about any sauce as long as the brisket is cooked just right. I've used all different kinds of sauce, all falling in the top ten at comps. Sauces I've used: Head Country, Blues Hog, Rasp. Chilpote, Watermelon sauce, and just the brisket juice with some beef broth. I really like the Rasp. Chilpotle sauce but sometimes judges don't care for the fruity flavors. __________________ Ray Smokehouse 72 Competition Cooking team Visit our Facebook page - Smokehouse72 WSM, Whole Hog Lousianna pellet Smoker IPT pellet Smoker and Gateway Drum CBJ #4643

11-15-2008, 02:42 PM	#55
SMITTYtheSMOKER Knows what a fatty is. Join Date: 08-29-07 Location: Santa Clara, CA	We have found that the right piece of meat, on the right cooker, using the best rub we can make...gets us in the top 10 often enough with no sauce needed. __________________ Owner of Eggs by the Bay

11-15-2008, 06:48 PM	#59
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO	OC's response sounds pretty good. Adding a little flavor with a nice thin sauce is no different than adding a little flavor with your rub. As long as I know it is brisket, I will try to score it accordingly. Rub is basically just a dry sauce applied during the long cooking process. It is there to add flavor. Hopefully, just the perfect flavor we are all looking for. Just my thought on it. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

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11-15-2008, 06:31 AM	#46
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Hey Chris I like the idea of a taste party

11-15-2008, 07:49 AM	#48
VA BBQ PIRATES On the road to being a farker Join Date: 05-08-07 Location: Springfied, VA	We've used a home made sauce and used a couple different comercial sauces in different combinations. What has been consistant is we always thin it down with the de-fatted juices from the foil and we add Boneyard Brew Hot Sauce for heat and apply it thinly. (Sometimes it gets some of that stuff from the magic blue bottle too ) Let us know when the first annual Nature Boy Brisketfest is! Tom

11-15-2008, 04:39 PM	#56
SaucyWench Full Fledged Farker Join Date: 11-13-08 Location: Taylorsville, KY	I agree, great brisket needs no sauce!

11-15-2008, 06:26 PM	#57
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ	I agree with most saying brisket does not need sauce. We have done better without sauce. We have done decent with sauce also. I don't know why I change our technique so much. I am just an experimental mudder bucker. I like the look of brisket when you dip in a thin sauce and pull it out, it looks much better in the box. Looks moist, and is moist. 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!