comp brisket sauced?

lazy butt · 01-09-2012, 08:28 AM

At comps should you sauce the brisket or should you not sauce it . If you sauce it do judges think you covering up a dry bisket at apperance? still trying to figure out this brisket catagory.

roksmith · 01-09-2012, 08:39 AM

IMHO, The perfectly cooked brisket requires absolutely nothing added. If it's less than perfect, it may need a little something, but I don't add sauce..drippings only.

JD McGee · 01-09-2012, 09:55 AM

Most folks will use sauce or aujus to enhance the flavor of the brisket...there is nothing all the sauce in the world can do for shoe leather though...

Bunny · 01-09-2012, 09:57 AM

No Sauce!

bbq.tom · 01-09-2012, 11:11 AM

From one judge's perspective (i.e., IMHO), I like to see a "LIGHT" shine on the brisket for appearance, but NOT a flavor changing "sauce" unless it enhances the natural flavor. Each entry is to be judged as the cook presents it; however, I believe that just about every judge is looking for "brisket/beef" flavor and NOT sauce flavor. Again - just my humble opinion.

Fat Freddy · 01-09-2012, 11:47 AM

Quote:

Originally Posted by JD McGee

Most folks will use sauce or aujus to enhance the flavor of the brisket...there is nothing all the sauce in the world can do for shoe leather though...

Sounds like you tried my last brisket turn in

Ryan Chester · 01-09-2012, 12:05 PM

I use aujus with success. Although, I did taste a very respected competitors brisket 2 weeks ago that was sauced. I have no clue what the sauce was but fark it was good!

big matt · 01-09-2012, 12:35 PM

Quote:

Originally Posted by Ryan Chester

I use aujus with success. Although, I did taste a very respected competitors brisket 2 weeks ago that was sauced. I have no clue what the sauce was but fark it was good!

Same here..and i tasted that brisket too..its hard to place what it is but it's dam good

JD McGee · 01-09-2012, 02:38 PM

Quote:

Originally Posted by Fat Freddy

Sounds like you tried my last brisket turn in

I've cooked my share of shoe leather briskets brother!

tdwalker · 01-09-2012, 02:43 PM

Another judges point of view here.

As usual, I agree with Tom above. Entries should be judged as presented. I would not be biased against a "sauced" brisket just by the exitence of the sauce.

Now, if the sauce distracted or subtracted instead of adding or complementing, that would definately be a mark down.

I have seen very, very few briskets presented sauced in comp.

Best Regards and Good Luck!

sitnfat · 01-09-2012, 03:17 PM

Saucing brisket is like saucing steak, only needed if the meat isn't cooked right

CharcoalCowboy · 01-09-2012, 03:45 PM

+1 on Au Jus no sauce

ThomEmery · 01-09-2012, 04:29 PM

Quote:

Originally Posted by JD McGee

I've cooked my share of shoe leather briskets brother!

Brisket Chili has been served at our house many times
"what are we going to do with this fill in the blank with either pot roast or old boot brisket?"

Sledneck · 01-09-2012, 04:47 PM

Steak sauce

Rookie'48 · 01-09-2012, 10:58 PM

bbq.tom & tdwalker pretty well summed it up for me. I want to taste the brisket and I want it to taste like brisket, not pot roast! I'm not going to grade down just because someone uses a sauce, but if the SBR over powers the taste of the beef then how am I suppossed to judge the taste of the meat?

01-09-2012, 08:28 AM	#1
lazy butt On the road to being a farker Join Date: 08-12-11 Location: Olpe Kansas	comp brisket sauced? At comps should you sauce the brisket or should you not sauce it . If you sauce it do judges think you covering up a dry bisket at apperance? still trying to figure out this brisket catagory. __________________ Karl Baker "Lazy Butt BBQ Crew"

01-09-2012, 08:39 AM	#2
roksmith is one Smokin' Farker Join Date: 04-21-09 Location: Marietta, Ohio	IMHO, The perfectly cooked brisket requires absolutely nothing added. If it's less than perfect, it may need a little something, but I don't add sauce..drippings only. __________________ 4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129

01-09-2012, 09:55 AM	#3
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA	Most folks will use sauce or aujus to enhance the flavor of the brisket...there is nothing all the sauce in the world can do for shoe leather though... __________________ "The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets...

01-09-2012, 09:57 AM	#4
Bunny Full Fledged Farker Join Date: 09-03-08 Location: Pleasant Hill MO	No Sauce! __________________ Gotta love it!

01-09-2012, 11:11 AM	#5
bbq.tom is One Chatty Farker Join Date: 11-23-10 Location: Hillsborough, NC (UNC "TarHeel" country!)	From one judge's perspective (i.e., IMHO), I like to see a "LIGHT" shine on the brisket for appearance, but NOT a flavor changing "sauce" unless it enhances the natural flavor. Each entry is to be judged as the cook presents it; however, I believe that just about every judge is looking for "brisket/beef" flavor and NOT sauce flavor. Again - just my humble opinion. __________________ [COLOR=black][B]TOM[/B][/COLOR] [SIZE=1][COLOR=sienna]Emergency REP - KCBS[/COLOR][/SIZE] [SIZE=1][COLOR=sienna]CMJ - KCBS (100+ club) & Carolina BBQ League (NCBBQA)[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]CBJ - MBN, NCBS, NCPC, SBN[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]CTC - KCBS[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]4 Lil' Pigs Competition BBQ Team[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]270-Sumo, LANG, BDS, & Holland Epic[/COLOR][/SIZE]

01-09-2012, 12:05 PM	#7
Ryan Chester is One Chatty Farker Join Date: 02-06-09 Location: Orange County, CA	I use aujus with success. Although, I did taste a very respected competitors brisket 2 weeks ago that was sauced. I have no clue what the sauce was but fark it was good! __________________ Ryan Chester - The Rub Company & Smoqued California BBQ

01-09-2012, 02:43 PM	#10
tdwalker Full Fledged Farker Join Date: 08-23-11 Location: Bridgeton, NJ	Another judges point of view here. As usual, I agree with Tom above. Entries should be judged as presented. I would not be biased against a "sauced" brisket just by the exitence of the sauce. Now, if the sauce distracted or subtracted instead of adding or complementing, that would definately be a mark down. I have seen very, very few briskets presented sauced in comp. Best Regards and Good Luck! __________________ -Tim ... 22" WSM, 18.5" WSM, Gensis S-320 Gasser, Weber Performer, L-BGE

01-09-2012, 03:17 PM	#11
sitnfat is one Smokin' Farker Join Date: 10-06-09 Location: Centerville TN	Saucing brisket is like saucing steak, only needed if the meat isn't cooked right __________________ Rub Won Out BBQ Team,Brisket 180 club

01-09-2012, 03:45 PM	#12
CharcoalCowboy Got Wood. Join Date: 08-26-10 Location: Franklin, TN	+1 on Au Jus no sauce __________________ DeepSouth GC28 "Lucille", Stumps Elite7, WSMs, Grilla, Kamado,180's:Brisket,Ribs&Pork

01-09-2012, 04:47 PM	#14
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY	Steak sauce __________________ [SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B]

01-09-2012, 10:58 PM	#15
Rookie'48 Quintessential Chatty Farker Join Date: 11-12-06 Location: Des Moines, Iowa	bbq.tom & tdwalker pretty well summed it up for me. I want to taste the brisket and I want it to taste like brisket, not pot roast! I'm not going to grade down just because someone uses a sauce, but if the SBR over powers the taste of the beef then how am I suppossed to judge the taste of the meat? __________________ Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff.

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Comp Brisket	RedRyderBBQ	Competition BBQ	29	08-15-2011 09:36 PM
First brisket and first BBQ sauced pulled pork	suprfast	Q-talk	13	01-11-2010 09:17 AM
Comp Brisket ?	Cliff H.	Competition BBQ	4	06-18-2009 06:48 PM
Comp Brisket?	Mutha Chicken BBQ	Competition BBQ	25	01-06-2008 03:59 PM
Sauced Brisket in Competition	Sawdustguy	Q-talk	12	05-30-2006 12:35 PM