Sauce your brisket? - Page 2

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

Quote:

Originally Posted by Bigmista

I usually just dip the slices in the juice.

ditto..

ZILLA · 09-05-2007, 12:54 PM

Never! That's just wrong. I hear that sweet, sauced brisket is gaining popularity.

Is this the trend in KCBS? I pity those folks.

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.

View Poll Results: Do you sauce your brisket for competition
Yes	47	57.32%
No	35	42.68%
Voters: 82. You may not vote on this poll

04-14-2007, 09:17 PM	#16
voodoobbqIL Full Fledged Farker Join Date: 10-03-05 Location: Louisville, KY	we glaze as the slices can dry quickly if you are not careful __________________ Kevin a.k.a. Smokcrates, BBQ P[FONT=Arial]hilosopher[/FONT] Partners in Swine Comp. BBQ Team KCBS CBJ Ole' Hickory CTO / large BGE 2 x Weber 22.5 One Touch Silver (red , black) Weber Smokey Joe Char-Broil Gas Passer

04-15-2007, 07:59 AM	#17
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio	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. __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

09-05-2007, 12:57 PM	#20
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio	Zilla, if that's what judges want, then they get it! (which doesn't mean it happens at home) __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

09-05-2007, 01:02 PM	#21
widespread Full Fledged Farker Join Date: 05-25-07 Location: Elkton, MD	Just a light glaze for appearance sake. Reduced marinade mixed with a little honey. __________________ Jon widespread barbecue

09-05-2007, 12:54 PM	#19
ZILLA is Blowin Smoke! Join Date: 12-01-05 Location: Universal City, Texas	Never! That's just wrong. I hear that sweet, sauced brisket is gaining popularity. Is this the trend in KCBS? I pity those folks.

09-05-2007, 01:34 PM	#22
Roo-B-Q'N is One Chatty Farker Join Date: 08-29-06 Location: Arlington, Nebraska	We paint a thin layer for appearance sake. Make it look moist or moister than it is. __________________ ________________ www.operationbbqmw.org KCBS CBJ 9831 Large Spicewine, Backwoods Smoker (Party), WSM, Oklahoma Joe's Offset, Wood Fired Oven

09-05-2007, 01:38 PM	#23
mds2 On the road to being a farker Join Date: 05-26-07 Location: Lincoln,Ne	I brush them with the juice right before i turn it in. __________________ The Saucy Lads BBQ Team Brinkmann Electric Bullet Weber Kettle Homemade Cabinet Smoker Large Homemade Offset Large Stumps Clone

09-05-2007, 02:29 PM	#24
Puppyboy Babbling Farker Join Date: 07-07-06 Location: Osage City, Kansas	Just a light coat to make it pretty for the judges. __________________ www.facebook.com/BarkinDawgsBBQCatering

09-05-2007, 02:44 PM	#25
G$ is Blowin Smoke! Join Date: 01-01-05 Location: Southern Arizona	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.) Last edited by G$; 09-05-2007 at 02:48 PM.. Reason: Added somethin'!

09-05-2007, 02:47 PM	#26
Paola Greg Full Fledged Farker Join Date: 11-14-05 Location: Paola, KS	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....... __________________ Greg Ribs 4 U

09-05-2007, 04:22 PM	#27
butts a fire is one Smokin' Farker Join Date: 06-13-07 Location: Parkville, Mo	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. __________________ Chad B NB Bandera, Webber Kettle, Backwoods Party, Large BGE

09-05-2007, 04:44 PM	#28
Solidkick somebody shut me the fark up. Join Date: 10-21-03 Location: Bandera Owner in Missouri	Yes....there is another thread that explains my process __________________ Mr. Kick ------------------------------------------------ *Belly Brothers BBQ Team* "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!!

09-05-2007, 08:29 PM	#29
smoke-n-my-i's is One Chatty Farker Join Date: 08-27-07 Location: Eustis, FL	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 __________________ KCBS Member Smoke-N-My-I's Competition BBQ Team 2 Chargriller SuperPros with SFB's(retired) 2 UGLY drum smokers Weber 22 1/2" & 18 1/2" Kettle Super fast RED Thermapen Screaming fast ORANGE Thermapen KCBS Certified Table Captain KCBS Certified Judge

09-06-2007, 12:29 PM	#30
Timmy Full Fledged Farker Join Date: 05-01-06 Location: Pewaukee, Wi.	We sauce always. sometimes we spray with some type of liquid and then sauce. it just depends on what it needs. __________________ Tim

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