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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 09-12-2013, 11:54 AM   #1
McEvoy AZ
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Default Saucing Brisket

Just wandering who uses BBQ sauce in some way on their competition Brisket? It seems when you ask most BBQ people will tell you they just use the dripping from the foil, but I just don't think as far as comps go it is really true. It seems to me that cooking BBQ to perfect tenderness and layering flavor profiles wins, so saucing to some extent would make sense.
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Unread 09-12-2013, 12:03 PM   #2
Granny's Gang Barbeque
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I use the Au Jou for the slices. Use a grease strainer, so your using only the juices, none of the grease. I do however sauce the burnt ends. I sauce them prior to putting them back on the cooker. The sauce sets up. Then burnt ends get a bit stick. Ohh so good.
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Unread 09-12-2013, 02:07 PM   #3
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Years ago no one sauced their brisket turn ins, now it is probably about 50 to 60% sauced. I just hope the teams don't start saucing brisket as heavily as chicken & ribs are sauced.
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Unread 09-12-2013, 03:18 PM   #4
akoda
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My next comp I am going to use A-1 :)
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Unread 09-12-2013, 03:25 PM   #5
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Definitely sauce on the burnt ends, and a little bit of sauce mixed in with the drippings to give it a little kick.
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Unread 09-12-2013, 03:33 PM   #6
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I dip my brisket in au jus and then put a very light coat of sauce on. Just enough to add a little flavor and enhance the brisket but not enough to take away from the taste of the meat...if that makes sense. When I am doing it, we are pretty consistent with getting calls.
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Unread 09-12-2013, 04:46 PM   #7
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There might possibly be a showing from a light sauce on my brisket this weekend. We will see how it goes. ive seen good teams do it both ways.. just nail it whichever way you decide
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Unread 09-12-2013, 06:02 PM   #8
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I use it very sparingly
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Unread 09-12-2013, 06:17 PM   #9
McEvoy AZ
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It seems I hear Head Country thrown around as a sauce that compliments brisket. I know most people say not to sweet. When using sauce what do I look for in a sauce. Like I said I heard Head country and I have tried a think vinegar sauce I made. It seems like the consistency plays a roll in what sauce you might try, as the thicker Head Country seemed to give a better look and feel of moisture. That is spread over the slice with a very thin coat.
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Unread 09-12-2013, 07:29 PM   #10
Smokin' Gnome BBQ
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I like Pork Barrel BBQ's original on brisket. Its just right.
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Unread 09-12-2013, 08:01 PM   #11
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Qn4u
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Unread 09-12-2013, 09:24 PM   #12
McEvoy AZ
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I don't think you can get QN4U anymore
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Unread 09-12-2013, 09:58 PM   #13
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Quote:
Originally Posted by akoda View Post
My next comp I am going to use A-1 :)
That's an oldschool Sledneck recipe. Think he revived it for a contest it 2 this year.
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Unread 09-13-2013, 06:17 AM   #14
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Quote:
Originally Posted by Muzzlebrake View Post
That's an oldschool Sledneck recipe. Think he revived it for a contest it 2 this year.
c'mon man! don't perpetuate THAT!

au jus mixed with bbq sauce. brushed or dunked.
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Unread 09-13-2013, 08:00 AM   #15
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Take your finger and smear a little on the back of each slice.

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