Brisky Glaze?

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Brisky Glaze?

Postby Bigoar » Wed Jan 11, 2012 9:39 pm

How many of ya'll glaze at comps ?
What is a basic glaze made with and when do you apply ?
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Brisky Glaze?

Postby Fullofbull » Thu Jan 12, 2012 7:39 am

It depends on the comp for me. I will glaze after brisket has rested about 30 min before turn in slap my glaze on put it back on the pit for it to set about 7-8 minutes. Then remove and slice. I will do this at a low heat as the pit temp is dropping somewhere around 180-200 degrees.
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Re: Brisky Glaze?

Postby jtilk » Thu Jan 12, 2012 11:10 pm

I personally dont glaze my briskets when I do comps, maybe that cus alot fo them arent sanctioned events. But needless to say peach flavors seem to be fairly common in a glaze whether you use Sucklebuster's, peach preservatives or peach extract.
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Re: Brisky Glaze?

Postby Bigoar » Fri Jan 13, 2012 1:28 pm

I don't glaze at comps but was wondring if there was an advantage to it and if there is a basic process I could try sometime .
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Re: Brisky Glaze?

Postby js-tx » Fri Jan 13, 2012 1:36 pm

I don't glaze either. It seems to me any sort of sauce would be noticeable and count against you. IMO there's more to be gained through injecting. But I've only done 1 comp. so far, so I could be way off. :dont:
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Re: Brisky Glaze?

Postby 3 star redneck » Fri Jan 13, 2012 2:50 pm

I glaze nearly every brisket for turn in...
R&O Custom Offset....It rocks!!!!
http://www.redneckcooker.com



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Re: Brisky Glaze?

Postby js-tx » Fri Jan 13, 2012 3:40 pm

3 star redneck wrote:I glaze nearly every brisket for turn in...


Just the exterior bark area or on the back of slices?
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Brisky Glaze?

Postby Fullofbull » Fri Jan 13, 2012 8:31 pm

Now to get that answer you have to
take a Redneck cooking class.
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Re: Brisky Glaze?

Postby jtilk » Sat Jan 14, 2012 9:44 am

Bigoar wrote:I don't glaze at comps but was wondring if there was an advantage to it and if there is a basic process I could try sometime .


Despite the fact I dont usually glaze, I've done a little reading on this in the past. I want to say it's common to glaze the brisket about 30 mins- 1 hr before slicing, while the pit is cooling off a bit (around the 180-200 mark)
-Josh

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Brisky Glaze?

Postby atcNick » Sat Jan 14, 2012 10:08 am

Interesting.


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Re: Brisky Glaze?

Postby cj8tk » Sat Jan 14, 2012 10:19 am

No glaze here! Just never had any luck with a glaze on our brisket. Have many friends that do well with a glaze.
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Brisky Glaze?

Postby atcNick » Thu Jan 19, 2012 10:22 pm

What kind of glaze seems to work well? I've never glazed but I'm doing a practice run on Monday, may try it out


-Nick
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Re: Brisky Glaze?

Postby RWBTEX » Thu Jan 19, 2012 10:56 pm

cj8tk wrote:No glaze here! Just never had any luck with a glaze on our brisket. Have many friends that do well with a glaze.


Maybe its the glaze your using or have you tried the same one they do?
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Re: Brisky Glaze?

Postby 3 star redneck » Fri Jan 20, 2012 6:31 am

atcNick wrote:What kind of glaze seems to work well? I've never glazed but I'm doing a practice run on Monday, may try it out


-Nick

This is a totally personal desicion....what I mite like/use you may not care for....remember your cooking for Joe Q Public... :dont: :mrgreen:
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Re: Brisky Glaze?

Postby RangerJ » Fri Jan 20, 2012 5:20 pm

3 star redneck wrote:
atcNick wrote:What kind of glaze seems to work well? I've never glazed but I'm doing a practice run on Monday, may try it out


-Nick

This is a totally personal desicion....what I mite like/use you may not care for....remember your cooking for Joe Q Public... :dont: :mrgreen:


Your online patience, is amazing.

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