sweet or no sweet

MLS · Postby **MLS** » Mon Apr 20, 2015 10:39 am

How many of you guys have sweet in your brisket taste profile?

All_Grilla_No_Filla · Postby **All_Grilla_No_Filla** » Mon Apr 20, 2015 10:42 am

This is Texas, brutha...sugar on brisket is one of the many tools of the devil... :twisted:

Swamp Donkeyz BBQ · Postby **Swamp Donkeyz BBQ** » Mon Apr 20, 2015 10:51 am

No sweet on our brisket. I have heard tale of a couple of guys that do have a semi sweet brisket (just a rumor, I've never tasted them), and they have pretty good success.

MLS · Postby **MLS** » Mon Apr 20, 2015 11:51 am

I with you all_grilla....... I tasted a brisket that beat our entry and it had a pineapple glaze sweetness to it. it was good but not what i would ever do to a brisket. I thought maybe that's where Im going wrong.

Postby **Papa Tom** » Mon Apr 20, 2015 1:09 pm

I know a guy who sweetened his brisket rub, it went to the judges and he was never seen or heard from again..........jut sayin'...... :dont:

Big Ed · Postby **Big Ed** » Mon Apr 20, 2015 1:11 pm

No sweet beef over here!!!

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All_Grilla_No_Filla · Postby **All_Grilla_No_Filla** » Mon Apr 20, 2015 1:43 pm

Papa Tom wrote:I know a guy who sweetened his brisket rub, it went to the judges and he was never seen or heard from again..........jut sayin'......

LOL

All_Grilla_No_Filla · Postby **All_Grilla_No_Filla** » Mon Apr 20, 2015 1:47 pm

MLS wrote:I with you all_grilla....... I tasted a brisket that beat our entry and it had a pineapple glaze sweetness to it. it was good but not what i would ever do to a brisket. I thought maybe that's where Im going wrong.

I may be wrong about this, but if I was a betting man I'd bet more on maybe the texture being just a little more loose on the sweet brisket? I know lots of people who cook that way in KCBS comps and their beef is practically teriyaki. But it's just got this velvety texture that's awesome. And my thought on this is that they don't care about the bark, they wrap, wrap early, and basically braise the brisket to finish after a few hours in the smoke. So, maybe it's the soft texture they get by doing that? Anyway...I digress...

ChingoBlingo · Postby **ChingoBlingo** » Mon Apr 20, 2015 4:56 pm

Get a Rope!

DR. · Postby **DR.** » Tue Apr 21, 2015 8:51 am

S&P here. Thats it

MLS · Postby **MLS** » Tue Apr 21, 2015 4:02 pm

all BS aside..... is anyone wining with just/only S&P as a rub?

k.a.m. · Postby **k.a.m.** » Tue Apr 21, 2015 4:28 pm

Last March at Marksville La., the first place brisket tasted like it had been dusted with sweet & low it was so sweet. 2nd, 3rd, and 4th were salty. Go figure. :lol:

Mr. Orange · Postby **Mr. Orange** » Tue Apr 21, 2015 6:47 pm

I don't put sugar on steak either.

Swamp Donkeyz BBQ · Postby **Swamp Donkeyz BBQ** » Wed Apr 22, 2015 8:06 am

MLS wrote:all BS aside..... is anyone wining with just/only S&P as a rub?

I'd like to know too.

MLS · Postby **MLS** » Wed Apr 22, 2015 12:02 pm

Is it bad BBQ etiquette to ask to taste the 1st place entry?

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