Brisket sauce and slices

Bigmista · 03-17-2006, 05:25 PM

It's kinda slow right now so here's a few competition questions.

I've noticed that in some pics of brisket turn in boxes, that the slices are all cropped to the same length. For those that do this, do you cut a square out of the center and then slice it??

For those who sauce their brisket, do you sauce the whole brisket and slice it or do you sauce each individual slice?

Do you return individual slices to the pit to candy the sauce?

For those that use au jus, do you add anything to it?

Please share with us newbies...

The_Kapn · 03-17-2006, 06:19 PM

Quote:

Originally Posted by Bigmista

It's kinda slow right now so here's a few competition questions.

I've noticed that in some pics of brisket turn in boxes, that the slices are all cropped to the same length. For those that do this, do you cut a square out of the center and then slice it??

Yes, kinda, per my PM last week.

For those who sauce their brisket, do you sauce the whole brisket and slice it or do you sauce each individual slice?

Slices per my PM last week.

Do you return individual slices to the pit to candy the sauce?

NO.

For those that use au jus, do you add anything to it?

"Your call" per my PM last week.

Please share with us newbies...

Done and you are welcome

Anytime.

TIM

Bigmista · 03-17-2006, 07:09 PM

Was just tossing them out for discussion since it was slow and i was bored.

dxesmkr · 03-17-2006, 08:28 PM

1.I trim my briskets for uniformity(is that a word

?)before it goes on the cooker.I don't mind the waste on competition meats.I use the slices from the middle of the flat.I use flats in competition.To me this keeps bark all the way around.

2.I kinda sauce twice.When I wrap,I take my finishing sauce cut with juice and then wrap.When the brisket is finished I sauce the outside,let the sauce set,then slice.I don't sauce each slice.

3.Goes from cutting board,straight to box.

Willy T.

rookiedad · 03-17-2006, 08:34 PM

i don't know if this is a good e-book or not but their turn in boxes sure look good and this might be a good reference for new teams. figured i would just throw it out there for anyone interested.

http://cgi.ebay.com/Competition-BBQ-...QQcmdZViewItem

phil

Sawdustguy · 03-17-2006, 09:30 PM

If you go to their website you can order it for a straight-up 29.95 instead of their 34.95 trying to rip you off buy it now price. They are morons and trying to pull the wool over your eyes buy making it 5 bucks more on Ebay.

spicewine · 03-18-2006, 08:10 PM

We take a first slice of each brisket and see witch one has the best flavor and tenderness, Then we keep slicing the one we like untill we can pick out the best slices of the bunch. We will lightly sauce them " very thin so that you can still see the smoke ring" and arrange them in the box. Candying them would only result in an over cooked product and IMO would destroy the good flavor of the brisket.

Just my .02 but we did have 2 -2nd place finishes in the last 2 KCBS contest.

Spice

03-17-2006, 05:25 PM	#1
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	Brisket sauce and slices It's kinda slow right now so here's a few competition questions. I've noticed that in some pics of brisket turn in boxes, that the slices are all cropped to the same length. For those that do this, do you cut a square out of the center and then slice it?? For those who sauce their brisket, do you sauce the whole brisket and slice it or do you sauce each individual slice? Do you return individual slices to the pit to candy the sauce? For those that use au jus, do you add anything to it? Please share with us newbies... __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

03-17-2006, 07:09 PM	#3
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	Was just tossing them out for discussion since it was slow and i was bored. __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

03-17-2006, 08:28 PM	#4
dxesmkr On the road to being a farker Join Date: 10-29-03 Location: Upstate SC	1.I trim my briskets for uniformity(is that a word ?)before it goes on the cooker.I don't mind the waste on competition meats.I use the slices from the middle of the flat.I use flats in competition.To me this keeps bark all the way around. 2.I kinda sauce twice.When I wrap,I take my finishing sauce cut with juice and then wrap.When the brisket is finished I sauce the outside,let the sauce set,then slice.I don't sauce each slice. 3.Goes from cutting board,straight to box. Willy T. __________________ Willy T's Dixie Smokers [url]www.willytsbbq.com[/url] Smoked Up & Sauced Carolina Style!!!! "Its better to give someone a hand than just a finger."

03-17-2006, 09:30 PM	#6
Sawdustguy Quintessential Chatty Farker Join Date: 09-14-05 Location: Vernon, Connecticut	If you go to their website you can order it for a straight-up 29.95 instead of their 34.95 trying to rip you off buy it now price. They are morons and trying to pull the wool over your eyes buy making it 5 bucks more on Ebay. __________________ Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough…

03-18-2006, 08:10 PM	#7
spicewine Babbling Farker Join Date: 09-13-04 Location: Columbia Missouri	We take a first slice of each brisket and see witch one has the best flavor and tenderness, Then we keep slicing the one we like untill we can pick out the best slices of the bunch. We will lightly sauce them " very thin so that you can still see the smoke ring" and arrange them in the box. Candying them would only result in an over cooked product and IMO would destroy the good flavor of the brisket. Just my .02 but we did have 2 -2nd place finishes in the last 2 KCBS contest. Spice __________________ The "Sauce Whisperer" SPICEWINE IRONWORKS Award Winning Smokers, Sauces and Spices Columbia Missouri www.spicewineironworks.com PERFECT 180 CHICKEN 2011 1ST. PLACE PORK AMERICAN ROYAL (OPEN) 2012 PERFECT SCORE180 IN RIBS 2013 BEST SAUCE IN THE WORLD ( BLUE COLLAR ) AMERICAN ROYAL 2009 & 2017 BEST RUB IN THE WORLD ( HEFFER DUST ) AMERICAN ROYAL 2007 MOFO Chapter CISC Master BBQ Chef

03-17-2006, 08:34 PM	#5
rookiedad is One Chatty Farker Join Date: 07-21-05 Location: patchogue, n.y.	i don't know if this is a good e-book or not but their turn in boxes sure look good and this might be a good reference for new teams. figured i would just throw it out there for anyone interested. http://cgi.ebay.com/Competition-BBQ-...QQcmdZViewItem phil

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