Guidence in Tennessee

[altomari8868]

Hi all. I was thinking of trying a kcbs contest in Tennessee. Would anyone be able to help me with some flavor profiles. I have 2 questions. Is it like a Georgia contest where they look for sweet with a little heat on the tail end for pork and chicken? And on brisket are they looking for a real beefy brisket with no sauce like in the FBA or do the want it sauced up with sweet and some heat on the end?

 

[TheDeuce]

Make the flavor non-offensive and cook it to perfect tenderness. Can't go wrong...

 

[Right on Q]

If you're talking a KCBS contest, then FBA flavors should work.

Balanced flavor, perfect tenderness, great appearance. Works in every area of the country.

Good luck!

 

[Candy Sue]

Steve Farrin (I Smell Smoke) once told me at Hog Wild in Mobile Alabama that he doesn't change flavors. "Good food is good food!" He did well that Saturday.

 

[Jason TQ]

Flavors aren't different from GA to TN or most regions for that matter. How much have you competed before and what worked for you?

 

[gettinbasted]

For better or worse, I run the same program from Coast to Coast. If there are different flavors, I certainly don’t want to go to a contest guessing. Good food wins.

 

[altomari8868]

Usually sweet with something on the tail end. Brisket is all beef and no sauce. Does anyone know if briskets should be sauced? Thank you to everyone reading and responding ��

 

[Kermit's Ex]

Usually sweet with something on the tail end. Brisket is all beef and no sauce. Does anyone know if briskets should be sauced? Thank you to everyone reading and responding ��

For brisket we do not sauce the slices, we use an au-jus (which is basically a concoction of the brisket juices and our sauce) to soak them in before we put them in the box. If including burnt ends in the box, we do sauce those.