View Full Version : Competition Brisket Question….

06-01-2009, 11:15 AM
I’m thinking of ‘Tweaking’ my current recipe for brisket and want to run it by you for the sake of the rules….

I normally do a brisket flat and when it’s done I put it into my cambro until it’s time to slice for turn-in. What I’m thinking now is that I would like to continue taking it off, putting it in my cambro, and then a half hour before turn-in putting it back on the smoker to ‘crisp up’ the bark.

Is this legal? I don’t recall seeing this as a problem since I would be working with a single piece of meat (separating the point from the flat before the cook and not after). I just want to be sure…

Thanks for your help!

06-01-2009, 11:16 AM
Yep its legal.

06-01-2009, 11:37 AM
Yes it's legal and you can separate point and flat after cooking. Pork is the only category you can't separate and continue cooking.

06-01-2009, 11:54 AM
Brisket point and flat can be separated before cooking as well

06-01-2009, 12:53 PM
And if you wear protection, you can separate while cooking too.

06-01-2009, 01:51 PM
Yep its legal just as others have said.

06-01-2009, 01:54 PM
That's what I thought... I figured that it never hurts to ask...

Thanks gang! You Rock!

Balls Casten
06-01-2009, 02:18 PM
We tried the same except we re-seasoned and brushed with honey or bbq sauce with alot of sugar in it. Never got the results we were looking for.
We've had better luck building the bark early.

Contracted Cookers
06-01-2009, 08:51 PM
BE carefull you do not dry it out p.s save your juicies