• If you are a registered member of the DrumSmoking.com Forums and you are having trouble logging in, first try asking for a password reset on the login form. That should send a verification email to your registered email account. If you don't see it within 5-15 minutes, check your spam/junk folder. If you still can't log in, please use our Contact Form to send details and obtain assistance from staff. Once you are logged in, make sure that the "Stay logged in" box is checked so your session doesn't time out until you manually log out.

Shop Big Poppa Smokers

Sauce your brisket?

YEAHBUDDY!!!

New member
I love the flavor that a drum gives a good brisket!!
Do the experienced comp cooks sauce your brisket (kcbs) or let the natural flavor of the meat and au jus shine thru?

Thanks,

Brad
 

YEAHBUDDY!!!

New member
Thanks.
In all fairness Big Poppa, I plan to use this information against you.:cool: Last April you came to Salt Lake City and kicked my butt at the Sams. You took 1st in Brisket and I placed 11th. (To be fair tho it was my first contest ever.)
Hopefully they have the Sams in SLC again and I can get a little closer to your score...

Thanks again
 

YEAHBUDDY!!!

New member
So do you guys think it would be a good idea to slice the brisket, dredge the slices in au jus, then sauce the top after it is boxed?
I was also thinking no sauce on the BE's.
Any thoughts?

Thanks,

Brad
 

scooter

Moderator
Staff member
you should always give consideration to where the judges tongue is most likely to hit first! Appearance is the least weighted scoring criteria.
 
Top Bottom