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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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Unread 07-05-2012, 04:02 PM   #1
cbudka
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Talking BRISKET-To Sauce or Not to Sauce

Hey Brethren. I am looking for opinions on saucing brisket for turn ins. I know there are other threads on this topic. But, what I found seemed to be older. Fads change and new sauces come out all the time. Thanks for your feedback!

1) If you sauce, what sauce are you using? And what are you adding to it if anything?

2) What part of the meat do you sauce? I have seen people sauce the whole slice, sauce just the back, just the front, or just the top.

4) Do you add any more rub or other seasinings to your slices? If so, before or after your sauce goes on?

5) If you dont sauce, do you run your slices through your Au Jus for moisture and added flavor?

6) If you dont sauce, why?

Thanks for taking the time to read and answer!

Chris
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Unread 07-05-2012, 08:21 PM   #2
Shady
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1) I use the same sauce I use on Pork.
2) I dip the bottom of the slices in sauce.
3) Don't add rub.
4) I slice the brisket and place the slices in jus, Dip in sauce and load the box.

You need to find a sauce that pairs with your rub, injection, and smoke.
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Unread 07-05-2012, 09:06 PM   #3
INmitch
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6) Why? Because it doesn't need it.
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Unread 07-06-2012, 09:05 PM   #4
Will the Grill
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Instead of sauce, just before we box, we place our slices in a heated mixture of beef broth, garlic, and worsteshire to add moisture and heat. We've done well with our brisket this year, it's been our best and most consitent meat.
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brisket, burnt end, competition turn ins, flat, point, sauce, saucing brisket

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