View Full Version : Practice Cook (Pics)
03-25-2007, 07:56 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
03-25-2007, 08:26 PM
Looks great to me!
03-26-2007, 12:38 AM
Looks absolutely great!
03-26-2007, 01:44 AM
Very nice! Good luck in Benton!
03-26-2007, 06:32 AM
Looking very nice!
03-26-2007, 06:38 AM
looks great...good luck!
03-26-2007, 07:13 AM
Looks great. Good Luck.
03-26-2007, 11:40 AM
Those are awesome pics. Good luck.
03-26-2007, 11:43 AM
Looks Great...Good Luck in Benton !!!
03-26-2007, 11:52 AM
I'm with the rest of the guys, it looks great.
03-26-2007, 12:29 PM
If my boxes look half that good, I'd be happy.
03-26-2007, 12:34 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.
03-26-2007, 01:23 PM
[Moderator's Note:] I moved this to the Competition section. You might get even more feedback here.
03-26-2007, 02:44 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??
03-26-2007, 09:34 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.
03-26-2007, 09:35 PM
Thanks to all for the compliments and well wishes. Your input is appreciated.
03-26-2007, 09:40 PM
Porkchop, Oldbob, Thunter, i get up your way (Greenfield) quite often. Company HQ is there. We should share adult beverages next time up.
03-26-2007, 10:37 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!
03-27-2007, 09:39 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.
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