Sauced Brisket in Competition

[Sawdustguy]

I am not going to ask anyone to give me their secret recipe but I have a burning question on brisket saucing for competition. What we do, is save as much juice from the brisket as we can, add a little rub, FAB B and Apple Juice and brush it on the pieces. The best we have ever done is 6th in Brisket. We are trying to bring our scores up and be more consistent. Is this way off base or should we use a BBQ sauce derived glaze? What does the more experienced pitmaster do?

 

[The_Kapn]

I am not going to ask anyone to give me their secret recipe but I have a burning question on brisket saucing for competition. What we do, is save as much juice from the brisket as we can, add a little rub, FAB B and Apple Juice and brush it on the pieces. The best we have ever done is 6th in Brisket. We are trying to bring our scores up and be more consistent. Is this way off base or should we use a BBQ sauce derived glaze? What does the more experienced pitmaster do?

Guy,
No expert here, but.....learned from some :lol: and have been doing very well with brisket (at least) :redface:

Basically, ya got it!
I don't think the FAB is appropriate here, but....?

I also worked with one expert who stirred in a bit (% unknown) of his favorite sauce, but same basic theme.

What you are trying to do at this phase is get moisture and flavor back into the product. The mix would be up to you.

And--regional preferences may come into play here.

Best is 6th? In competetive fields, I would go "Ya Ha" to be there. Nothing wrong with that--!

Good luck.

TIM

 

[Sawdustguy]

Thanks Tim. This may sound crazy but Fab B makes a great beef gravy. We let it conjeal a little. My wife thinks you are right though. The Fab B may be addiing a little too much beef flavor. Thanks for the info. It's very appreciated as always.

 

[ole'e]

we sause for comps.

 

[HoDeDo]

We save back some of the BUTT juices.... and brush with that and just a touch of sauce for turn in. The pork juice always tastes better than the fat/juice mix coming off the beef, and leaves a nice "shine" on the slices.

 

[nmayeux]

I haven't tried the pork juice on the beef. I will give that a try next cook. I also saw someone make their own bbq sauce using the butt drippings for the base, then adding the other ingredients. I'm also going to give that a try, as I hope it will add a little richness to my sauce.

 

[rookiedad]

Guy,
i have never done this but i was just thinking that some fruit pectin or agar agar in a beef broth concentrate might make something like a savory jelly. if you melt this jelly you may get a paintable glaze that will add flavor and shine to the slices without pooling or soaking into the meat. i am basing this on a trick i learned from bakers. they glaze fruit tarts with melted apricot jelly. this is actually pretty good on ribs!

phil

 

[Sawdustguy]

Guy,
i have never done this but i was just thinking that some fruit pectin or agar agar in a beef broth concentrate might make something like a savory jelly. if you melt this jelly you may get a paintable glaze that will add flavor and shine to the slices without pooling or soaking into the meat. i am basing this on a trick i learned from bakers. they glaze fruit tarts with melted apricot jelly. this is actually pretty good on ribs!

phil

Great idea Phil. I will give it a try.

 

[BBQchef33]

I return it to its own juices as I slice. then assemble the box from the juiced slices, then brush again with the juices at the last minute.

 

[Arlin_MacRae]

Interesting. Using pork juice brings a question to my non-competitor mind:

Are there any restrictions on what you can put on the meat that goes to the judges?

 

[chad]

Interesting. Using pork juice brings a question to my non-competitor mind:

Are there any restrictions on what you can put on the meat that goes to the judges?

Nope - just don't kill 'em! :twisted:

 

[spicewine]

A light brushing of Blue Collar is all we have ever used. Seems to do the trick.

 

[Solidkick]

A light brushing of Blue Collar is all we have ever used. Seems to do the trick.

I'd say it does.......can't remember how long it's been when you wasn't top 10 with finishing that way.