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dmrigby
09-22-2012, 12:32 AM
I am a 57 year old rookie that has competed in 2 events. I have a stumps clone smoker. The briskets I cook are perfect to me, but I score at the bottom. Need help and will take any kind of help and suggestions. I will change to any technique, rub, temperature and injection.

Rich Parker
09-22-2012, 08:41 AM
You should post this in the competition section if you are looking to improve your brisket scores at a competition.

Even though there is a lot of great knowledge on this forum, one forum member (Pickled Pig) has the best write up I have read.

http://www.thepickledpig.com/forums/bbq-contests/703-award-winning-competition-brisket.html

dmrigby
09-22-2012, 07:04 PM
I am new to this forum. Great article. Thanks

CBQ
09-22-2012, 07:39 PM
Also do a seach for "Night Train" for Pitmaster T's writeup of brisket.

columbia1
09-22-2012, 11:15 PM
Pitmaster T is king of brisket with a wealth of knowledge!!
Every post of his has little nuggets of helpful info buried through-out them, the fun part is deciphering some of the info, he makes you work(think) some to find the really important pieces of funk!!

Dont forget to turn the speakers up.
:thumb:

The_Kapn
09-23-2012, 08:40 AM
There are many brisket experts here.

This is the best written and documented thread on briskets IMHO.

http://www.bbq-brethren.com/forum/showthread.php?t=57882

TIM

Lake Dogs
09-23-2012, 10:48 AM
+1 all above. For specifics though, what have your scores been?

dmrigby
09-25-2012, 10:02 PM
I scored 38th out of 42 teams. Total was 143. Pretty bad.

Outnumbered
09-25-2012, 10:20 PM
I scored 38th out of 42 teams. Total was 143. Pretty bad.

How did that break out on appearance, taste and tenderness scores though? By looking at our scores for each area, we knew we needed to concentrate on taste. Of course, that's the most points. But if you're getting good tenderness scores, the timing is probably close.