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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Old 06-01-2012, 01:33 PM   #1
sunrise
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Default comp brisket

When turning in brisket at cook offs, does anyone sauce the briskets?. If so, how much, and what kind or type? Thanks for any help.
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Old 06-01-2012, 01:36 PM   #2
slowerlowerbbq
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This is probably a regional thing as I've heard they like the brisket a little sweet in FLA, but I use only Au Jus and nothing but.
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Old 06-01-2012, 01:42 PM   #3
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As a judge I rarely see brisket sauced and if it is it will be very light. When i compete I do not suace.
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Old 06-01-2012, 01:49 PM   #4
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There was a certain TV show where turbinado sugar and honey was used on brisket.
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Old 06-01-2012, 01:52 PM   #5
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Quote:
Originally Posted by Fat Freddy View Post
There was a certain TV show where turbinado sugar and honey was used on brisket.
And he was first out!
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Old 06-01-2012, 02:21 PM   #6
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Sweet Brisket just aint right!!!
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Old 06-01-2012, 02:44 PM   #7
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I've seen some with a light sauce and/or light au jus. Some work well; some dont.

If it works, keeps it moist, and tastes great, do it. If not, dont.
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Old 06-01-2012, 03:16 PM   #8
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You mean I'm NOT SUPPOSED to dip EACH PIECE in the jar of HOG!!??
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Old 06-01-2012, 04:22 PM   #9
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Quote:
Originally Posted by Fat Freddy View Post
There was a certain TV show where turbinado sugar and honey was used on brisket.

I was shocked when I saw that... And I'm just a dumb rookie!
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Old 06-01-2012, 08:50 PM   #10
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we take dripping off our brisket and seperate grease from au jus then mix au jus 75/25 with our sauce to give a glising (sp?) look!
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