Comp Brisket Sauce - Page 5

Podge · 11-15-2008, 08:23 PM

Quote:

Originally Posted by VA BBQ PIRATES

I'm trying to avoid a "greasy" mouth feel. Maybe I'll rethink that.

Tom

Fat can also gel up.

Michael in PA · 11-15-2008, 10:46 PM

Quote:

Originally Posted by OC PIG ASSASSINS

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!

We break down packers to well trimmed flats and points plus one whole brisket. When the flats are done we pull everything including the packer. Then we seperate the packer and use some of the fat to gently rub down each slice of flat. The result is nice, moist looking slices of flat without any added sauce.

Big George's BBQ · 11-16-2008, 06:26 AM

A little sauce with some brisket drippings can give a nice shine to the Brisket when you cut it and put it into the boxs. Put it on before you cot it and put back in the smoker for a few minutes

bbqczar · 11-16-2008, 02:02 PM

Quote:

Originally Posted by ThomEmery

Q sauce from QN4U is the standard for Brisket turn ins out here

Problem is that you can't get it anymore

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11-16-2008, 06:26 AM	#63
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	A little sauce with some brisket drippings can give a nice shine to the Brisket when you cut it and put it into the boxs. Put it on before you cot it and put back in the smoker for a few minutes