We compete in KCBS Cook Offs, and looking for a Really Good Beef Slather for Brisket. I'm from TX, and know how a brisket is suppose be, but now reside in NC, and we have put out some good product. We have made some awesome brisket, with a 1/2-1 in smokering, tender as can be, nice bark. We have used mustard, and terriyaki marinade, then rubbed after a couple of hours. But it seems the guys that have used a thick slather, and inject, are the ones winning. I'm usually a traditionalist, simple is better, I think beef tastes like beef all by itself. And doesn't need all that, but if anyone has competed, know that the judges taste buds are out of wack. Looking to improve my scores. Some of the winning brisket doesn't even look like the normal color of a brisket. I have my timing down, and smokering down, just don't know what's missing. Tastes good, looks good, elastic test is good, little stretch then a nice pull.
If anyone has competed, and has placed, what are these judge martians looking for?
Has anyone had any luck using FAB B Lite, or other method or slather? They say they are looking for a more beefier flavor, and can't get any more beefier, than leaving it natural.
Please help!
Thanks,
Marco
Tex-A-Lina Cookers
If anyone has competed, and has placed, what are these judge martians looking for?
Has anyone had any luck using FAB B Lite, or other method or slather? They say they are looking for a more beefier flavor, and can't get any more beefier, than leaving it natural.
Please help!
Thanks,
Marco
Tex-A-Lina Cookers