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Sauce your brisket for competitions?
- Thread starter Dex
- Start date
buttburnersbbq
Full Fledged Farker
We use our sauce for burnt ends and au jus for slices.
Harbormaster
somebody shut me the fark up.
- Joined
- Jul 14, 2006
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- Wyocena/Pardeeville, WI
I sauce the backside of each slice just before putting them in the box.
If they look dry, I brush the front side with a thinned down sauce.
If they look dry, I brush the front side with a thinned down sauce.
Big Darb
Knows what a fatty is.
I sauced the last couple comps. Appearance scores went up but taste scores went down. Now I'm here trying to figure out what to do next.
BaggerBill
Knows what a fatty is.
I'm doing a practice run tomorrow also. I'm going to go light on the sauce on the burnt ends plus the au jus, not sure about the slices yet.
Pelkster
Full Fledged Farker
I hit the slices with au jus and dip the ends in a mix of sauce and au jus.
sitnfat
is one Smokin' Farker
I treat it like a steak. If I need A-1 it must not be to good.
Q-Dat
Babbling Farker
LOL once in a while that sucker AINT no good!
b182evrclear
Knows what a fatty is.
As a judge, moist looking meat is a key to me. Unfortunately, even properly cooked brisket can look dry so I recommend at least spritzing the meat with water/beef broth/au jus before you close the lid. If I were putting the box together, I would dunk each slice in the jus from the foil and then present it in the box. For burn ends, I like them lightly sauced with a thinned sauce. For me with all meats, I prefer to see a light application of sauce that just has a mild flavor to compliment the meat. I don't want to taste too much from the sauce.
