Hoosegow said:

---

I was taught and always believed that if you use sauce, you are covering up the fact you can't cook.

---

You were taught by a moron

Here's a vid for pellets. Looks decent.

Now I know whose brisket not to eat...

I jest - to each their own. But, good brisket doesn't need sauce.

Hoosegow said:

---

Now I know whose brisket not to eat...

I jest - to each their own. But, good brisket doesn't need sauce.

---

competition isn't about cooking what you like sadly, it's about cooking what's going to win. And the way it is now if it don't have some sort of sauce/glaze on it you won't win on at big cookoffs.

AggieRoofer14 said:

---

Hoosegow said:

---

Now I know whose brisket not to eat...

I jest - to each their own. But, good brisket doesn't need sauce.

---

competition isn't about cooking what you like sadly, it's about cooking what's going to win. And the way it is now if it don't have some sort of sauce/glaze on it you won't win on at big cookoffs.

---

Yeah, this advice and what a bunch of others have said is what I'm after, so thanks all for the wisdom posted here.

How to turn out a brisket that will be devoured by friends and family isn't my issue, I have that down. The difference between a backyard crowd pleaser and competition winner is what I was after. Unfortunate that those two things aren't the same. Thanks all!