BBQPETE
Knows what a fatty is.
Brisket, what does the judges prefer,bbq sauce or the meat smoke and rub
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Brisket,sauce or not to sauce
- Thread starter BBQPETE
- Start date
Jeff_in_KC
somebody shut me the fark up.
A wise old Spicebag once said "Some judges don't think it's barbeque if it doesn't have sauce on it." I don't think I'd risk it. But I always go pretty danged light on the sauce when it comes to brisket. But it's always there.
Since you mentioned judges I am assuming you are talking about a competition. At home I don't think the family has ever had brisket with sauce. i was too tired the first time i did one the Brethren way, after that I was just too lazy, and never thought the meat needed sauce. I do pour some of the juice from the foil on the meat.
B
bbqjoe
Guest
IMO, if your brisket, or hell, if any meat needs sauce, it's time to go back to square one.
backyardchef
Babbling Farker
I agree w/ you about 'needing' sauce, but sometimes I think a sauce is an appropriate compliment to bbq. I love white sauce w/ smoked chicken, for instance, or some extra hot sauce, but usually don't have the urge to add sauce to most things.....
BBQPETE
Knows what a fatty is.
I agree that the meat should be the meat not the sauce,but it seems the judges are looking for more.I`m getting my game plain ready for the season
CarbonToe
is Blowin Smoke!
bbqjoe said:
But admit it, sometimes a little sauce on the side is nice!!! :wink:
J
jsmoker
Guest
Always serve sauce on the side. I have never sauced the brisket before serving it.
In fact, only thing I do sauce before serving is butt... Mix up the foil juices with a little sauce and mix it all up when done pulling. Helps hold the sammich together better and keeps the meat on the bun and AWAY from the slaw!!!!
In fact, only thing I do sauce before serving is butt... Mix up the foil juices with a little sauce and mix it all up when done pulling. Helps hold the sammich together better and keeps the meat on the bun and AWAY from the slaw!!!!
When I cook it at home I never sauce. Competions get a thin layer of glaze to please the judges.
cmcadams
Quintessential Chatty Farker
QN said:
Yeah, but how many of us are Adam Perry Lang??? :-D
I don't sauce... but we do put some sugar water mixed with drippings on the brisket to keep it shiny looking. We're going to experiment with it both ways this year, I think.
B
BrooklynQ
Guest
QN said:
He sauces lightly in the restaurant. I guess you need to play to your audience. No sauce in NY = No barbecue.
Trout_man22
is Blowin Smoke!
bbqjoe said:
Then, as a person so close to NC and so used to the way GOOD pulled pork is. How do the rest of you "finish" your pulled pork?
Not that red sauce garbage that you get at a chain, but the tangy slightly hot flavor that is imparted with a finishing sauce?
B
bbqjoe
Guest
Sauce is on the side. Now if a person wants his order prepared "Wet" we will do that as well.
