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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 06-10-2010, 03:17 PM   #1
Jacked UP BBQ
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Default Basting meat!

How many people actually baste your meat for say the last hour of cooking in comps? I have done it, but usually turned out like a sauce gloppy mess even if thinned out.
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Unread 06-10-2010, 03:30 PM   #2
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I baste my brisket with A.1. for the last hour.
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Unread 06-10-2010, 03:41 PM   #3
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Quote:
Originally Posted by Bbq Bubba View Post
I baste my brisket with A.1. for the last hour.
You roll eyes, but there is a very good brisket cook out there who does basically that. One problem is I cannot baste through foil!!!!
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Unread 06-10-2010, 03:44 PM   #4
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Quote:
Originally Posted by Bbq Bubba View Post
I baste my brisket with A.1. for the last hour.
Does that work?
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Unread 06-10-2010, 03:46 PM   #5
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Quote:
Originally Posted by Sledneck View Post
Does that work?
I learned it from you.
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Unread 06-10-2010, 03:46 PM   #6
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Quote:
Originally Posted by Sledneck View Post
Does that work?
Not at Harpoon, allegedly
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Unread 06-10-2010, 03:47 PM   #7
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Quote:
Originally Posted by Jacked UP BBQ View Post
You roll eyes, but there is a very good brisket cook out there who does basically that. One problem is I cannot baste through foil!!!!
Cheater.
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Unread 06-10-2010, 03:50 PM   #8
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Not at Harpoon, allegedly
Ouch!!!!!!!!!!!
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Unread 06-10-2010, 06:10 PM   #9
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I spray chicken..(maybe thats were I go wrong)
ribs get the old last hit of a.j.
brisket and pork are in foil.. however I am thinking of cooking my pork in foil pans from start to the last hour and then basting with the pan juices and maybe a mix of corn syrup and brown sugar or something like that..

Sal
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