I've only been in a few KCBS comps. We're working on brisket. Done
better this off season thanks to Kosmos and Butcher.
Our rub is pretty good, and we black pepper it fairly heavily for brisket.
Curious, do many of you guys/gals sauce your brisket (for comps)?
If so, what type of sauce, glazing before slicing, or perhaps a little
after slicing?
better this off season thanks to Kosmos and Butcher.
Our rub is pretty good, and we black pepper it fairly heavily for brisket.
Curious, do many of you guys/gals sauce your brisket (for comps)?
If so, what type of sauce, glazing before slicing, or perhaps a little
after slicing?