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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 11-15-2008, 06:31 AM   #46
Big George's BBQ
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Hey Chris I like the idea of a taste party
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Unread 11-15-2008, 07:17 AM   #47
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Sauce, you guys put sauce on brisket ? wow i knew I missing something
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Unread 11-15-2008, 07:49 AM   #48
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We've used a home made sauce and used a couple different comercial sauces in different combinations. What has been consistant is we always thin it down with the de-fatted juices from the foil and we add Boneyard Brew Hot Sauce for heat and apply it thinly. (Sometimes it gets some of that stuff from the magic blue bottle too )

Let us know when the first annual Nature Boy Brisketfest is!

Tom
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Unread 11-15-2008, 07:59 AM   #49
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Quote:
Originally Posted by pigmaker23 View Post
Sauce, you guys put sauce on brisket ? wow i knew I missing something
i'm with ya! you're supposed to sauce the brisket?
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Unread 11-15-2008, 08:34 AM   #50
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Quote:
Originally Posted by VA BBQ PIRATES View Post
. What has been consistant is we always thin it down with the de-fatted juices from the foil a
Tom
Fat is flavor!!!!
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Unread 11-15-2008, 08:55 AM   #51
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Fat is flavor!!!!
I'm trying to avoid a "greasy" mouth feel. Maybe I'll rethink that.

Tom
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Unread 11-15-2008, 09:29 AM   #52
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I think you can use just about any sauce as long as the brisket is cooked just right. I've used all different kinds of sauce, all falling in the top ten at comps.
Sauces I've used: Head Country, Blues Hog, Rasp. Chilpote, Watermelon sauce, and just the brisket juice with some beef broth.
I really like the Rasp. Chilpotle sauce but sometimes judges don't care for the fruity flavors.
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Unread 11-15-2008, 09:33 AM   #53
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Originally Posted by Nature Boy View Post
Yo Scottie. I really liked that sweet tabasco too. In fact it's gone and I can't find it at the grocery. I'll keep my eyes peeled for the garlic.
Beers!
CHris

How about an alternative to Tabasco? Have you tried any of the Cajun Power Sauces? The Original Garlic Sauce and the Spicy Garlic Pepper Sauce I can get off the grocery shelf, and they are pretty damn good, and the Marinating Basting sauce looks interesting?

http://www.cajunpowersauce.com/produ...9F031468853216
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Unread 11-15-2008, 12:00 PM   #54
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Quote:
Originally Posted by PatioDaddio View Post
Apparently you are paying attention to this "Comp Brisket Sauce" thread. Just bustin' your chops, of course.

John
Hee hee! Some of my best comp ideas have come from paying attention to many threads here. These folks are a wealth of knowledge.
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Unread 11-15-2008, 02:42 PM   #55
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We have found that the right piece of meat, on the right cooker, using the best rub we can make...gets us in the top 10 often enough with no sauce needed.
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Unread 11-15-2008, 04:39 PM   #56
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I agree, great brisket needs no sauce!
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Unread 11-15-2008, 06:26 PM   #57
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I agree with most saying brisket does not need sauce. We have done better without sauce. We have done decent with sauce also. I don't know why I change our technique so much. I am just an experimental mudder bucker. I like the look of brisket when you dip in a thin sauce and pull it out, it looks much better in the box. Looks moist, and is moist. A lot of times we had no sauce the brisket was moist but looked dry. So what I am saying is that they eat with their eyes first. So if it looks moist, in their head before it gets to their mouths. It is moist. Catch my drift!
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Unread 11-15-2008, 06:44 PM   #58
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Quote:
Originally Posted by OC PIG ASSASSINS View Post
I agree with most saying brisket does not need sauce. We have done better without sauce. We have done decent with sauce also. I don't know why I change our technique so much. I am just an experimental mudder bucker. I like the look of brisket when you dip in a thin sauce and pull it out, it looks much better in the box. Looks moist, and is moist. A lot of times we had no sauce the brisket was moist but looked dry. So what I am saying is that they eat with their eyes first. So if it looks moist, in their head before it gets to their mouths. It is moist. Catch my drift!
I agree for the most part, but a little extra flavor cant hurt (can it?)
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Unread 11-15-2008, 06:48 PM   #59
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OC's response sounds pretty good. Adding a little flavor with a nice thin sauce is no different than adding a little flavor with your rub. As long as I know it is brisket, I will try to score it accordingly. Rub is basically just a dry sauce applied during the long cooking process. It is there to add flavor. Hopefully, just the perfect flavor we are all looking for. Just my thought on it.
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Unread 11-15-2008, 08:18 PM   #60
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Quote:
Originally Posted by SaucyWench View Post
I agree, great brisket needs no sauce!
Agreed. Sauce is used to cover up mistakes, imo. Let the beef speak for itself.
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