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bcis93
03-25-2007, 08:56 PM
Did a full practice cook in preperation for Benton Ky contest. Started preping meat Saturday morning. Fired up the smoker @ 6PM and put 2 briskets on @ 7 PM followed by 2 pork butts @ 8:30 PM. Sunday morning added 6 racks of Babys & 15 chicken thighs. Removed and prepared turn in boxes at 12:00, 12:30, 1:00, & 1:30. Chicken was moist & flavorfull, ribs were killer, butt was great, brisket was dry.... Tried a different approach & it didn't work as well as expected. Brisket is suppose to be my strong point but both were dry. Pulled both @ 180, wrapped & placed in cooler. Not sure where I went wrong? Think I will return to my old method used for 20 years for Benton then go back to the drawing board. Here are some pics

Mooner
03-25-2007, 09:26 PM
Looks great to me!

thunter
03-26-2007, 01:38 AM
Looks absolutely great!

swamprb
03-26-2007, 02:44 AM
Very nice! Good luck in Benton!

Brian

Sawdustguy
03-26-2007, 07:32 AM
Looking very nice!

bowhnter
03-26-2007, 07:38 AM
looks great...good luck!

Pork Chop
03-26-2007, 08:13 AM
Looks great. Good Luck.

icemn62
03-26-2007, 12:40 PM
Those are awesome pics. Good luck.

Oldbob
03-26-2007, 12:43 PM
Looks Great...Good Luck in Benton !!!

BBQ_MAFIA
03-26-2007, 12:52 PM
I'm with the rest of the guys, it looks great.

Puppyboy
03-26-2007, 01:29 PM
If my boxes look half that good, I'd be happy.

Bigmista
03-26-2007, 01:34 PM
The pics themselves look dark so that may be coloring what I think. The brisket and the pork look dry. Did you dip them in the juices or spray with apple kuice to get a sheen?

Did you take the pics as soon as you completed each box? If you did all of the boxes and then took the pics it might affect the appearance.

I do like the brisket arrangement. Innovative.

Arlin_MacRae
03-26-2007, 02:23 PM
[Moderator's Note:] I moved this to the Competition section. You might get even more feedback here.

The Anchorman
03-26-2007, 03:44 PM
[quote=Bigmista;369317]The pics themselves look dark so that may be coloring what I think. The brisket and the pork look dry. Did you dip them in the juices or spray with apple kuice to get a sheen?

I was thinking the same thing a little dark no sheen. But I looked at the grass in the background and thought maybe it just might be a cloudy day??

bcis93
03-26-2007, 10:34 PM
The pics were taken about 30 minutes after all of the boxes were finished. The brisket looks dry because it was dry. The driest I have ever produced. I used the 90 minutes per pound method and pulled @ 180 and placed in cooler for 4 hours. Maybe should have taken it to 190 then pulled. I usually pull it based on how easy the thermoter goes in. Thought I'd try something different.

bcis93
03-26-2007, 10:35 PM
Thanks to all for the compliments and well wishes. Your input is appreciated.

bcis93
03-26-2007, 10:40 PM
Porkchop, Oldbob, Thunter, i get up your way (Greenfield) quite often. Company HQ is there. We should share adult beverages next time up.

Bentley
03-26-2007, 11:37 PM
Good looking meatloaf! Just kidding, feeling a little cocky after winning brisket at our backyard event! I beat 2 other teams, whow!

Those are all 8's! I give very few nines! CBJ

Kick some tail in KY for me!

cmcadams
03-27-2007, 10:39 AM
It's really hard to tell from dark pictures, but the ribs and chicken look very dark to me, esp the ribs.

Lightening up the photos would help to see the food better, though. The pork looks pretty good. Have you tried slicing brisket at 190? I usually slice the middle and cut up the ends to use kind of like how you did.