bigzthamoose
Knows what a fatty is.
- Joined
- Sep 19, 2011
- Location
- Overland...
Hey guys, I got a dumb question, and chances are good i wont even word it correctly to make sense of it :tsk: anyways, I was just wondering, are judges looking for a heavy pepper flavor in brisket? The reason I ask, I have recently been trying out a few commercial rubs that have been recommended, and when i taste it before the smoke, just straight out of the jar, i dont get the big hit of pepper, which is good for me, bc i dont like overpowering pepper flavor, but for some dang reason, EVERY time i have cooked one with it, my end result is a heavy pepper taste, with pretty much no other taste along with it. I dont like that. I also know that im not cookin for me, im cookin for a judges flavor. The rubs i isued beforehand, was one i made, and the end result was a flavor of many spices and gave a good savory/ salty taste, which i really enjoyed. The thing is, am i just so new that i dont realize that the reason these commercial rubs make it peppery, is bc thats what the judges are lookin for??? If it is, cool, i will quit losing my mind. It looks good going in, tastes good before cooked, and then the only flavor i get is pepper afterwards. Anyways, see, i told yall this was a dumb question. I just keep thinking im messin something up. By the way, my first comp, i used the rub i made, just bc thats what i had, i didnt have any knowledge of this site, so i didnt know good commercial rubs, i got a 22nd out of 63 teams, so i wasnt just toally off on my flavors, but also not totally on. S any help in directing me towards the flavor, itd be awesome! As i made all of you dumber for reading this, i apologize. :doh: