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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.


View Poll Results: Do you sauce your brisket for competition
Yes 47 57.32%
No 35 42.68%
Voters: 82. You may not vote on this poll

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Unread 04-12-2007, 12:42 AM   #1
Bigmista
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Default Sauce your brisket?

Do you sauce your brisket for competition or not?

Why?
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Unread 04-12-2007, 01:01 AM   #2
Bentley
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Default Are you refering to...

Traditional BBQ sauce or any broth, glaze or au jus?
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Unread 04-12-2007, 01:56 AM   #3
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Traditional or glaze
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Unread 04-12-2007, 06:02 AM   #4
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I lightly sauce my brisket when turning it in. Not overly heavy, just enough to enhance the flavor of the Brisket.

Good Question Mista!!
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Unread 04-12-2007, 07:41 AM   #5
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a very light paint job on the back side... with a tad bit of Accent mixed in beforehand to dissolve it.
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Unread 04-12-2007, 07:44 AM   #6
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We smother our brisket with sauce - it covers the taste.
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Unread 04-12-2007, 07:44 AM   #7
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I said no but I do put a glaze on mine. But I cook mostly IBCA and they don't like to see sauce on brisket.
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Unread 04-12-2007, 08:02 AM   #8
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I also said no, but I've only been in one comp and I didn't sauce that one. Don't have a good reason why I didn't, so I will be watching this one to see what others are doing.

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Unread 04-12-2007, 08:36 AM   #9
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I don't sauce... I turn it in as it is, in all it's non-sauced glory!
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Unread 04-12-2007, 08:36 AM   #10
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I paint on a thin layer.
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Unread 04-12-2007, 08:38 AM   #11
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We don't sauce our sliced pieces, but we normaly turn in some of the point either pulled or chopped that will have some sauce mixed in with it. Then again our brisket sauce is more of an au jus than it is a traditional sauce. We may change that. Still trying to get this comp. thing figured out.
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Unread 04-12-2007, 09:07 AM   #12
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My first two competitions I turned in unsauced brisket and took 2nd place both times. Started experimenting with sauces and scores have suffered since. Planning a return to unsauced basics in 07....
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Unread 04-12-2007, 01:18 PM   #13
Bigmista
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I usually just dip the slices in the juice.
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Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



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Large and Medium Spicewines
Weber Ranch Kettle - E.T.

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Unread 04-13-2007, 11:30 PM   #14
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speaking as a CBJ that has not competed.

I would go for a glaze and let your meat do the rest.
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Unread 04-14-2007, 09:04 PM   #15
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I did my first one today at comp. Used sauce lightly brushed for turn in. I had a strange taste I did not like and was trying to cover it up. I think it was too much smoke because of a thermometer problem. Either that or I hate cumin!!!
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