View Full Version : Competition questions
10-24-2012, 07:51 PM
I did my first comp two weekends ago at Smoke on the water at lake Shawnee. Needless to say I learned a lot about my cooking and what I need to try and improve. Out of 50 teams I got 8th overall. 12th in chicken, 34th in ribs which I overcooked, 10th in pork and 4th in brisket. Main thing I took from this contest is to learn to time things better. I had a question about brisket. I used a cheap brisket from the store but noticed that some of you use a prime brisket. Would it be worth it to find a better brisket or is it the cooking method. Sorry for the long post!
10-24-2012, 07:54 PM
4th? Sounds like you know how to cook brisket :becky:.
10-24-2012, 08:01 PM
10-24-2012, 08:16 PM
Ha! Well I wouldn't change anything until it starts to tank.
10-24-2012, 08:46 PM
I would say don't change what you did other than the overcooking of the ribs.
10-24-2012, 08:49 PM
never hurts to start with good quality, just make sure you practice with it. of course our brisket sucks so what do i know.
10-24-2012, 10:43 PM
Sounds like your brisket method works, I wouldn't change that. Using choice or prime may help but no guarantees, you still have to cook it.
10-24-2012, 10:54 PM
I think you'd be fine to cook a better grade of meat. we cook prime briskets and love em. We had the same experience. First comp 7th overall. Best advice I got, but didn't heed was don't change things up. Next comp we really learned a lot, 21st overall. It sounds like your flavor profiles are spot on. Congrats and good cooking.
10-25-2012, 08:09 AM
Remember they grade the carcass not the cuts. More important than the grade is that you cook well marbled thick briskets.
10-25-2012, 10:22 AM
Thank you all for your replies. This place has been great for info. I know I have a lot to learn about this hobby but I was hooked when I heard my name called!
10-25-2012, 11:25 AM
With that finish, sounds like no help is needed. Congrats on the great showing and good luck in the future for your new obsession.
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