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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 03-17-2006, 05:25 PM   #1
Bigmista
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Default 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...
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Unread 03-17-2006, 06:19 PM   #2
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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
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Last edited by The_Kapn; 03-17-2006 at 06:45 PM..
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Unread 03-17-2006, 07:09 PM   #3
Bigmista
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Was just tossing them out for discussion since it was slow and i was bored.
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Unread 03-17-2006, 08:28 PM   #4
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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.


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Unread 03-17-2006, 08:34 PM   #5
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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

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Unread 03-17-2006, 09:30 PM   #6
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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.
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Unread 03-18-2006, 08:10 PM   #7
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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.

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