Originally Posted by eman
My 1st reason would be that good brisket or BBQ does not need sauce. I will serve it on the side but do ask any guest to please taste the meat before covering up the taste w/ sauce. But, to each his own.
The Brisket we served was good on it's own but the sauce (about a tablespoon at most) topped it off nicely. Also other than pulled pork, it was his best seller.
Part of the competition brisket challenge is having it actually slice without shredding and still be super tender but not fall apart! Classic brisket box is slices about the width of a wooden #2 pencil.
It is a challenge. Chopped or shredded tastes fine and I won't get into the meat vs. sauce debate (what you like is your own business!!). But, there is something beautiful about a plate of nice clean slices of brisket, fork tender, but with some bite.
I've gotten that because of some of the competitions i've seen (I've never actually attended one but plan on doing so). I understand it that way the judges can see the ring, and obviously chopped brisket can disguise a not so tender cook of the already tough meat.
I love brisket. But, none has matched (yet) what that ole' joint could cook up and that I helped babysit for whole shifts of work.