Glazing your brisket?

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Glazing your brisket?

Postby bruno994 » Tue May 13, 2014 7:30 pm

Been seeing a number of Texas comp pics with a sauce glaze on the top of their brisket slices. What's your take on this....
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Re: Glazing your brisket?

Postby NPayne1 » Tue May 13, 2014 7:42 pm

I don't glaze, just slice and dip in its own juices prior to boxing. Not sure if it helps, just something I do.
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Re: Glazing your brisket?

Postby allend23 » Wed May 14, 2014 8:52 am

No glaze for me.
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Re: Glazing your brisket?

Postby RWBTEX » Wed May 14, 2014 10:55 am

Really depends on what the judges like that day, have done top 3 regulary both ways doesnt seem to matter that much imo. Seems to me the tendency this year is towards a more traditional smokey brisket doing well, jmo.
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Re: Glazing your brisket?

Postby jtilk » Wed May 14, 2014 3:51 pm

No glaze for me either... However I know a very successful cook (not on this forum) that wins quite a few brisket categories in comps that does glaze.
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Re: Glazing your brisket?

Postby Okie Sawbones » Thu May 15, 2014 9:21 am

From a BBQ judge's standpoint, it might give the false impression of more juiciness, which may cause some judges to score a bit higher on presentation. Just a thought... :dont:
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Re: Glazing your brisket?

Postby Swamp Donkeyz BBQ » Fri May 16, 2014 10:43 am

I've never tasted a glaze brisket. It might be really good. As for me, a nice little dip in the jus.
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Re: Glazing your brisket?

Postby Big Ed » Fri May 16, 2014 3:30 pm

Swamp Donkeyz BBQ wrote:I've never tasted a glaze brisket. It might be really good. As for me, a nice little dip in the jus.

Same here but I take em for a big dip!! : )


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Re: Glazing your brisket?

Postby ceaves » Tue May 20, 2014 2:34 pm

Tasted glazed briskets, never liked em. I dip, not soak in the juices from the foil.
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Re: Glazing your brisket?

Postby JMoney7269 » Tue Jun 03, 2014 10:27 pm

We make a sort of Demi glacé from the drippings, tastes phenomenal and looks super juicy. Every slice you cut, that juice runs between the slices. Guess we are glazers, but savory not sweet
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Re: Glazing your brisket?

Postby Boots » Wed Jun 04, 2014 8:24 am

I'd eat that for a try. And while I don't speak with authority (ask Redneck) while glazing is probably fine in KCBS, it might be a DQ for the other organizations. Seem to recall a no saucing rule, and while I think glazing on ribs flies under the radar, might not for brisket.
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Re: Glazing your brisket?

Postby k.a.m. » Wed Jun 04, 2014 8:39 am

Boots wrote:I'd eat that for a try. And while I don't speak with authority (ask Redneck) while glazing is probably fine in KCBS, it might be a DQ for the other organizations. Seem to recall a no saucing rule, and while I think glazing on ribs flies under the radar, might not for brisket.

Boots, your good to go as long as it is done before it is placed in the box and no pooling occurs. If pooling does occur the head judges usually have gloves and paper towels handy for you to wipe it up.
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Re: Glazing your brisket?

Postby JMoney7269 » Wed Jun 04, 2014 10:18 am

^^^ what he said ^^^
We always take paper towels and gloves with us just in case there is some pooling from that super juicy food or I need to touch the food
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