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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 12-18-2012, 12:23 PM   #1
drbbq
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Default Sugar Cookie on a Texas brisket?

Wtf was that all about? it looked like the bottom was overcooked and all dried out to me. And Aaron Franklin was just kind of mumbling when they asked him.
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Unread 12-18-2012, 12:30 PM   #2
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Wtf was that all about? it looked like the bottom was overcooked and all dried out to me. And Aaron Franklin was just kind of mumbling when they asked him.
The 2 restaurant cooks cooked the brisket fat side up, and the one comp cook, cooked fat side down. Interesting. They also were the ones that turned in a section of the point and flat combined.
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Unread 12-18-2012, 12:30 PM   #3
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I prefer Oatmeal Raisin on my Brisket.

From what I understood it as was adding a thick layer of sugar to the brisket, in hopes of it caramelizing (or burning, lol) to form a thick bark.

I don't know if I would like that much sugar on my beef!
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Unread 12-18-2012, 01:26 PM   #4
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Dunno...must be Texas terminology for sugar in your rub...
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Unread 12-18-2012, 01:36 PM   #5
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Some very good brisket rubs come from TexasBBQRub and do have a lot of sugar. There is a trick to applying them correctly.
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Unread 12-18-2012, 01:49 PM   #6
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If its a 'term', I believe it was coined by Daniel Vaughn, who is also the guy who appeared with Anthony Boudain in his 'No Reservations - Austin' episode.

I know I saw Daniel mentioned it on his twitter account (@BBQSnob) after this Sunday's episode of Pitmasters. He just mentioned he coined it, and liked Aaron Franklin's explanation of it. Doesn't sound like it was very clear though.

I just tried looking it up, and really only see him talking about how the sugar/fat combine to create this.

I know he's also got a book coming out sometime soon, so maybe there will be an explanation of it in there?
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Unread 12-18-2012, 01:53 PM   #7
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I know about sugar in rubs guys. That's not what they were talking about. The Lockhart guy was hoping they'd appreciate it but it just looked like the bottom was burned to me.

@bbqsnob? Really?
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Unread 12-18-2012, 01:58 PM   #8
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"These ribs have a rub high in sugar, which mixes with the fat to create a phenomenon I call a “sugar cookie.” The cooked fat commingles with the sweet caramelized rub, creating an undeniably satisfying flavor that is reminiscent of a buttery sugar cookie."

http://www.dmagazine.com/Home/D_Magazine/2010/February/The_Best_Barbecue_in_Dallas.aspx
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Unread 12-18-2012, 02:00 PM   #9
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@bbqsnob? Really?
Yup....and I'm pretty sure he lives up to the name. I know a while back he, Bourdain, and Chris Hart had a nice twitter 'debate' going on regarding the Texas Crutch. I really enjoyed Chris' take on it, and they went back and forth quite a bit.
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Unread 12-18-2012, 02:10 PM   #10
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It looked burnt to me as well or if it had too much smoke. So are they implying a sugar cookie is different than typical thick bark that is not too crunchy? I've used different rubs on briskets, some w/sugar some w/out it, bark still comes out tasty.
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Unread 12-18-2012, 02:59 PM   #11
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I figure it is just "marketing jargon" so that the producers/editors of the show could put up a blurb on the screen explaining something other than smoke ring, dry rub and water smoker. Those got played out in the first 2 seasons.
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Unread 12-18-2012, 03:07 PM   #12
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If you were watching he had a big ziplock of brown sugar he dumped on after the rub and it coated the brisket. At 300f cooking temp it sure would turn black. There was far more sugar than rub.

He over cooked his brisket, I think because it was srf and far more marbled and cooked faster. That didn't help him.

My experience eating brisket in Texas is the slices have fat on and include point. That's "Texas style". Remember this isn't kcbs. I think if our next show does pork you'll see vinegar and mustard on some entries. Hope so anyway.
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Unread 12-18-2012, 03:24 PM   #13
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Quote:
Originally Posted by hogzgonewild View Post
"These ribs have a rub high in sugar, which mixes with the fat to create a phenomenon I call a “sugar cookie.” The cooked fat commingles with the sweet caramelized rub, creating an undeniably satisfying flavor that is reminiscent of a buttery sugar cookie."

http://www.dmagazine.com/Home/D_Magazine/2010/February/The_Best_Barbecue_in_Dallas.aspx
OK this I can understand. I don't necessarily agree that tasting like a sugar cookie would be good but I understand.
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Unread 12-18-2012, 03:43 PM   #14
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I also think it would be refreshing for this season to get away from the typical bbq competition type turn ins. Don't get me wrong, I loved season 1, but a little variety is good (not season 2..haha).
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Unread 12-18-2012, 03:53 PM   #15
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Quote:
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OK this I can understand. I don't necessarily agree that tasting like a sugar cookie would be good but I understand.
I kinda like my beef to taste like, um, well...beef.
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