[quote="Jack W.":fodq2npr]
CrazyWhiteMan said:
Do you think in competition que that putting sauce on loses points?
I don't think you lose points. Q straight off of the pit is very different than pork barbecue that you may be turning into a judge. Since the weather is getting really nice outside, I'll offer this as "thought for the hammock".
Take some pulled pork and eat it just after it has rested and enjoy the subtle flavors of the juicy morsel of pork and rub together, savor the rub mix and smokey flavor. Take a nice piece that is about as big as your thumb and packed with plenty of rub and bark. Now pull the rest of the butt and let it sit in a bowl for about 20 - 30 minutes and taste it again. I'll venture that the whole enjoyable experience has changed quite a bit. More than likely you'll get a kind of greasy feel on your palate and the smoke will be kind of bitter.
Now put a cup or two of cider vinegar or apple juice, a couple tablespoons of sugar and a tablesoon or two of kosher salt together in a sauce pan and heat it until eveything has dissolved. Add that to the pulled pork and taste it again. You'll notice that the greasy feeling has disappeared, the smoke has tamed, but the the "sauce" is hardly noticeable.
Many competitors I know would like to serve pork hot off of the pit straight to a judge. That is not reality. Pork grease gets thick as it cools. Most barbecue fanatics I know like a light vinegar/pepper sauce, probably because it is the least intrusive way to get rid of that feel and still taste the true flavors of the meat. Barbecue fanatics and judges are many times different animals.
8-[
Think about it.
Jack