Saucing your brisket, yay or nay?

TailGateJoecom · 02-03-2014, 01:23 AM

So I haven't been applying any type of glaze or sauce to my brisket. Am I hurting my chances?

Smokin Hoggz · 02-03-2014, 05:31 AM

I don't know, because I don't know what your brisket tastes like(and that's not being an a$$), If you think it will compliment the flavor of your brisket then add it, if not, don't. It's one of those things you'll have to experiment with and practice. For us it all depends on how the brisket comes out, if I think it needs sauce I will add it, if not, I won't.

nukenight · 02-03-2014, 07:06 AM

Where is/are the contests going to be held? When I cook in east Texas, I put NO sauce on the brisket at all. I've heard it often there that "brisket is never sweet". The farther east and north you get from Texas, the more judges seem to want sauce. That is my experience.

bignburlyman · 02-03-2014, 07:06 AM

Up until a couple of years ago when I judged I rarely saw sauced brisket. The last few years more and more entries are being sauced, some heavily

.

bbq.tom · 02-03-2014, 07:25 AM

The meat needs to have a light sheen on it or it will look dry for the Appearance score. As far as the sauce flavoring the meat, as a judge I'd prefer JUST the beef brisket flavor and not other flavorings; HOWEVER, I will set aside my personal preferences and judge the meat as presented!

5string · 02-03-2014, 07:34 AM

As a judge I prefer not to see any sauce on brisket unless it's cubes from the point. (faux burnt ends) The very last thing I want to see (or taste) is beef broth poured onto the slices.

bignburlyman · 02-03-2014, 07:39 AM

Quote:

Originally Posted by bbq.tom

The meat needs to have a light sheen on it or it will look dry for the Appearance score. As far as the sauce flavoring the meat, as a judge I'd prefer JUST the beef brisket flavor and not other flavorings; HOWEVER, I will set aside my personal preferences and judge the meat as presented!

I wanted to say this but could not get the words to look right, you said it right. I don't sauce any brisket I cook, because that is the way I like it. I don't score down when judgeing sauced brisket just because it is sauced.

TailGateJoecom · 02-03-2014, 09:29 AM

I should have added my region, we are talking about mostly the north east/ mid atlantic.

Thanks so much for the feedback so far!

YankeeBBQ · 02-03-2014, 01:26 PM

Judges love sauce but either they don't know it or they don't want their fellow judges to know it. Sauce the back of the slices where it won't be seen but the flavor will come through. This might be a secret so don't tell anyone that I told you.

Offthehook · 02-03-2014, 10:19 PM

I'm a newbie but au jus from the foil with the fat separated out seems popular

Jorge · 02-04-2014, 12:45 AM

Quote:

Originally Posted by YankeeBBQ

Judges love sauce but either they don't know it or they don't want their fellow judges to know it. Sauce the back of the slices where it won't be seen but the flavor will come through. This might be a secret so don't tell anyone that I told you.

What's next, sprinkling MSG back there too?!

Dex · 02-04-2014, 07:55 AM

For us, a little bit of sauce concoction is mixed in with my Au jus just to slightly thicken it up so sticks to the outside of the slices a little better after I brush it and keeps its shine

cpw · 02-04-2014, 08:28 AM

Quote:

Originally Posted by Dex

For us, a little bit of sauce concoction is mixed in with my Au jus just to slightly thicken it up so sticks to the outside of the slices a little better after I brush it and keeps its shine

Same here. Just a tiny bit of sauce mixed in with the jus concoction for the slices.

Burnt ends get a pretty good hit of sauce.

Uomograsso · 02-05-2014, 02:46 PM

I'll add my $0.02 worth. For me as a judge it is a meat contest first. Any sauce added must compliment, but not over power the meat. It must be balanced so the the whole is greater than the sum of all the parts.

Smokin' Gnome BBQ · 02-05-2014, 06:18 PM

Quote:

Originally Posted by Uomograsso

I'll add my $0.02 worth. For me as a judge it is a meat contest first. Any sauce added must compliment, but not over power the meat. It must be balanced so the the whole is greater than the sum of all the parts.

Thanks for the input #6.

02-03-2014, 01:23 AM	#1
TailGateJoecom is one Smokin' Farker Join Date: 02-01-10 Location: NYC & WPB FL	Saucing your brisket, yay or nay? So I haven't been applying any type of glaze or sauce to my brisket. Am I hurting my chances? __________________ [B][COLOR=Green][URL="http://www.tailgatejoe.com"]TailgateJoe.com[/URL] -- the #1 NY Jets gameday fanclub/tailgate party[/COLOR][/B] [B]Fast Eddy's Cookshack:[/B] Dual FEC120s [B]Meadow Creek:[/B] BBQ42 [B]Weber:[/B] Ranch Kettle, 22.5 WSM, OTG 22.5 [B]Pit Barrel Cooker[/B] [B]Crown Verity gassers:[/B] 4 MCBs from 36-72 inch [B]Instagram/[/B][B][B]Twitter[/B]/Facebook: [/B]@tailgatejoe [B]Youtube: @tailgatejoedotcom[/B]

02-03-2014, 05:31 AM	#2
Smokin Hoggz Full Fledged Farker Join Date: 06-26-07 Location: Abington, ma Name/Nickname : Bill	I don't know, because I don't know what your brisket tastes like(and that's not being an a$$), If you think it will compliment the flavor of your brisket then add it, if not, don't. It's one of those things you'll have to experiment with and practice. For us it all depends on how the brisket comes out, if I think it needs sauce I will add it, if not, I won't. __________________ Bill Gillespie - Head Cook - Humphrey Nation - Smokinhoggz.com

02-03-2014, 07:06 AM	#3
nukenight On the road to being a farker Join Date: 07-16-10 Location: Lafayette, LA	Depends Where is/are the contests going to be held? When I cook in east Texas, I put NO sauce on the brisket at all. I've heard it often there that "brisket is never sweet". The farther east and north you get from Texas, the more judges seem to want sauce. That is my experience.

02-03-2014, 07:06 AM	#4
bignburlyman is one Smokin' Farker Join Date: 09-10-03 Location: Great Bend, Kansas	Up until a couple of years ago when I judged I rarely saw sauced brisket. The last few years more and more entries are being sauced, some heavily . __________________ David MCBJ & CTC #5112 Traeger Texas 075 Blackstone Tailgater Family: Where Life Begins, and Love Never Ends.

02-03-2014, 07:25 AM	#5
bbq.tom is One Chatty Farker Join Date: 11-23-10 Location: Hillsborough, NC (UNC "TarHeel" country!)	The meat needs to have a light sheen on it or it will look dry for the Appearance score. As far as the sauce flavoring the meat, as a judge I'd prefer JUST the beef brisket flavor and not other flavorings; HOWEVER, I will set aside my personal preferences and judge the meat as presented! __________________ [COLOR=black][B]TOM[/B][/COLOR] [SIZE=1][COLOR=sienna]Emergency REP - KCBS[/COLOR][/SIZE] [SIZE=1][COLOR=sienna]CMJ - KCBS (100+ club) & Carolina BBQ League (NCBBQA)[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]CBJ - MBN, NCBS, NCPC, SBN[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]CTC - KCBS[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]4 Lil' Pigs Competition BBQ Team[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]270-Sumo, LANG, BDS, & Holland Epic[/COLOR][/SIZE]

02-03-2014, 07:34 AM	#6
5string is one Smokin' Farker Join Date: 07-05-12 Location: Geezerville, North Carolfornia	As a judge I prefer not to see any sauce on brisket unless it's cubes from the point. (faux burnt ends) The very last thing I want to see (or taste) is beef broth poured onto the slices. __________________ PitBoss & Dishwasher, Smokin' Geezers Grill Team & Gumbo Krewe KCBS CBJ, CTC, CBBQA, ECV

02-03-2014, 09:29 AM	#8
TailGateJoecom is one Smokin' Farker Join Date: 02-01-10 Location: NYC & WPB FL	I should have added my region, we are talking about mostly the north east/ mid atlantic. Thanks so much for the feedback so far! __________________ [B][COLOR=Green][URL="http://www.tailgatejoe.com"]TailgateJoe.com[/URL] -- the #1 NY Jets gameday fanclub/tailgate party[/COLOR][/B] [B]Fast Eddy's Cookshack:[/B] Dual FEC120s [B]Meadow Creek:[/B] BBQ42 [B]Weber:[/B] Ranch Kettle, 22.5 WSM, OTG 22.5 [B]Pit Barrel Cooker[/B] [B]Crown Verity gassers:[/B] 4 MCBs from 36-72 inch [B]Instagram/[/B][B][B]Twitter[/B]/Facebook: [/B]@tailgatejoe [B]Youtube: @tailgatejoedotcom[/B]

02-03-2014, 01:26 PM	#9
YankeeBBQ is One Chatty Farker Join Date: 02-07-06 Location: boston ma	Judges love sauce but either they don't know it or they don't want their fellow judges to know it. Sauce the back of the slices where it won't be seen but the flavor will come through. This might be a secret so don't tell anyone that I told you. __________________ Steve Farrin KCBS BOD member. Thank you for your support. This post is my opinion and mine alone, not necessarily that of the KCBS, it's board of directors or office nor that of Peter Pan, Tinkerbell and certainly not Rush Limbaugh.

02-03-2014, 10:19 PM	#10
Offthehook is One Chatty Farker Join Date: 12-04-12 Location: Los Angeles, CA	I'm a newbie but au jus from the foil with the fat separated out seems popular __________________ Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken

02-04-2014, 07:55 AM	#12
Dex is one Smokin' Farker Join Date: 08-04-09 Location: Avon, IN	For us, a little bit of sauce concoction is mixed in with my Au jus just to slightly thicken it up so sticks to the outside of the slices a little better after I brush it and keeps its shine __________________ Grey Street BBQ Competition Team

02-05-2014, 02:46 PM	#14
Uomograsso On the road to being a farker Join Date: 05-06-12 Location: Olathe, KS	I'll add my $0.02 worth. For me as a judge it is a meat contest first. Any sauce added must compliment, but not over power the meat. It must be balanced so the the whole is greater than the sum of all the parts. __________________ KCBS Master CBJ & CTC ABS [URL="http://www.americanbarbecuesystems.com/Bar-Be-Cube.asp"]Bar-Be-Cube[/URL]