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hi i don't know if this is the right place to post this. But i am wanting to do my first comp this weekend. and wanting to know if you guys add bbq sauce to it or just pull it and enter it as is? Thanks for now.
There is a general consensus around true BBQers that sauces are condiments rather than ingredients, so the thinking is that you let the consumer decide how to "dress it up" (or not). Personally, I like letting the meat, rub, and smoke speak for themselves. This is probably the usual approach in a competition.
Some folks apply a finishing sauce after pulling -- a vinegar/brown sugar based spritz. This might be a way of distinguishing yourself from the field.
Some folks do put some sauce on toward the very end of the smoke or after pulling. Most of this is personal preference in the end.