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pign aint easy
09-15-2010, 02:30 PM
never really cooked brisket until we started cooking in comps , where iam from in Tennessee, brisket is not on the menu . anybody willing to give any pointers ? thanks, Mike

Smokin' Gnome BBQ
09-15-2010, 02:49 PM
I am no expert but I always cooker full packer briskets. Brisket to me is a savory not sweet meat. I try not to change the flavors, I like beef and beef should...taste like beef..

tmcmaster
09-15-2010, 02:54 PM
Agree with Sal, brisket should taste of BEEF! Savory, smokey and meaty...

QansasjayhawQ
09-15-2010, 02:58 PM
Yeah - the rub I use on brisket has a lot of beef bullion in it - most judges expect brisket to have a very beefy taste.
I also baste the slices in the turn in box with some of the juices immediately before turn in time.
I know there are competitors that are using the 'hot and fast' method. Using that method seems to retain that beefy flavor better. I still like to cook mine 'low and slow' and adjust with the rub.
Were you looking for something in particular or just everything in general?

Sledneck
09-15-2010, 02:59 PM
A-1 steak sauce mixed with brisket aujus brushed on the slices before you turn the box in

Ron_L
09-15-2010, 03:21 PM
A-1 steak sauce mixed with brisket aujus brushed on the slices before you turn the box in

Ya know... That would probably be good! Maybe not for competition, however. :-D

dmprantz
09-15-2010, 03:51 PM
I don't think it would be a bad idea to get a pan of Corky's catered brisket. It's not really competition stuff, but pretty good to me, and definitely on the menu. Back in the day I used to get whole packers from the Kroger on Poplar and Highland for $0.99 / lb or less. Download episodes of Pitmasters last year where Myron talks about his brisket.

dmp

pign aint easy
09-15-2010, 05:14 PM
thanks yall ! keep them coming , iam trying to learn all i can about brisket ,,,, what temps do you cook at and all the other good stuff ,,,thanks again , mike

Sledneck
09-15-2010, 10:46 PM
Ya know... That would probably be good! Maybe not for competition, however. :-D

why not? I have quite a few top 5's with that combo

Sledneck
09-15-2010, 10:48 PM
thanks yall ! keep them coming , iam trying to learn all i can about brisket ,,,, what temps do you cook at and all the other good stuff ,,,thanks again , mike

i cook at 240-250. I wrap it at 165 or when i like the color. I pull it when i put a probe in it and it goes in smooth with just a bit of give. No exact finish temp ever. Sometimes its 195, 200 and even as hight as 215. Resting it is important. For comps i use FAB B

CTSmokehouse
09-15-2010, 11:16 PM
A-1 steak sauce mixed with brisket aujus brushed on the slices before you turn the box in


Lea and Perrins has a Thick classic Worcestershire sauce....Great for Dipping & Topping!

Think that you may have cooked your brisket perfect...

Not so sure it is what you put on it as much as how you cook it...

Sled, you have very good brisket skills...

Yours in BBQ,

Cliff

Tack
09-16-2010, 06:23 AM
Seems as tho the judges prefer savory over sweet. I put a new rub together to accentuate the savory taste last weekend at the York Pa contest. Got my best finish ever for brisket.

HawgNationBBQ
09-16-2010, 07:34 AM
Seems as tho the judges prefer savory over sweet. I put a new rub together to accentuate the savory taste last weekend at the York Pa contest. Got my best finish ever for brisket.

Agreed^^^^^ I went in the opposite direction last week at the same event and tried to sweeten it a bit -- worst brisket score in a long time.

rescue_ranger
09-16-2010, 07:38 AM
Definitely savory with a kick, I like to marinate mine overnight (a packer brisket, point &flat intact) in a soy brine, then as I heat the pit I will pat off the excess marinade and rub it down with my brisket rub, baby will then rest till the smoker is at 250 – 300 the put that puppy on and throw some mesquite or hickory in the box with a bit of wild cheery wood for 2 hours, as this is smoking I am bringing the temp down to 225. After 2 hours I remove the beef to a aluminum pan and cover with heavy foil, add no more wood but enough coals to keep the heat at 200 – 225. after this two hours I remove the beef and place it back on the grill add a small loaf pan of apple cider in the grill for steam/moisture some more wood and finish it off for 2 hours or until internal temp reaches 160-175. there are lots of commercial rubs and marinades on the market I make my own. Here a rub to get you started on your beefy adventure, best of luck
RR

http://www.grouprecipes.com/108600/brisket-brown-sugar-rub.html (http://www.grouprecipes.com/108600/brisket-brown-sugar-rub.html)

Oh great and honorable Moderator if the link is not kosher let me know and I will write out the recipe this is my recipe site

sssSmoking
09-16-2010, 09:06 AM
i cook at 240-250. I wrap it at 165 or when i like the color. I pull it when i put a probe in it and it goes in smooth with just a bit of give. No exact finish temp ever. Sometimes its 195, 200 and even as hight as 215. Resting it is important. For comps i use FAB B

When you probe the brisket are you probing it in the flat and if so do you ever have trouble with holes from your probe in your slices that you are turning in? I have had this as a problem and I am not sure what too or not to do. Thanks and all info will be greatly appreciated.
Thanks Sledneck for your input.

Don

Sledneck
09-16-2010, 11:49 AM
When you probe the brisket are you probing it in the flat and if so do you ever have trouble with holes from your probe in your slices that you are turning in? I have had this as a problem and I am not sure what too or not to do. Thanks and all info will be greatly appreciated.
Thanks Sledneck for your input.

Don
My probe is my thermapen which is real thin. WHen I cooked with muzzlebrake and BBS in august they were busting my chops when they watched my use the thermapen and my hand was covering the numbers display. At $90 i guess its an expensive pice of metal with a blue plastic handle:becky:

Scottie
09-16-2010, 11:54 AM
i cook at 240-250. I wrap it at 165 or when i like the color. I pull it when i put a probe in it and it goes in smooth with just a bit of give. No exact finish temp ever. Sometimes its 195, 200 and even as hight as 215. Resting it is important. For comps i use FAB B


FABulous!!!!

sssSmoking
09-16-2010, 01:14 PM
My probe is my thermapen which is real thin. WHen I cooked with muzzlebrake and BBS in august they were busting my chops when they watched my use the thermapen and my hand was covering the numbers display. At $90 i guess its an expensive pice of metal with a blue plastic handle:becky:

Sledneck, does it not leave small holes in you sliced brisket flats?:confused:
Does anyone else have this problem?
Don

Jacked UP BBQ
09-16-2010, 01:28 PM
My brisket is sweet and beefy and salty and spicy and flavorful as hell. Cooked perfectly will win

ique
09-16-2010, 02:18 PM
My brisket is sweet and beefy and salty and spicy and flavorful as hell. Cooked perfectly will win

And if its not cooked perfectly slather it up with some A-1 sauce :-P

goodsmokebbq
09-16-2010, 02:35 PM
Sledneck, does it not leave small holes in you sliced brisket flats?:confused:
Does anyone else have this problem?
Don

Go with the grain, it will sort of push the meat aside and not pierce through it. No holes...

Bigmista
09-16-2010, 03:55 PM
[FONT=Arial]Definitely savory with a kick, I like to marinate mine overnight (a packer brisket, point &flat intact) in a soy brine, then as I heat the pit I will pat off the excess marinade and rub it down with my brisket rub, baby will then rest till the smoker is at 250 – 300 the put that puppy on and throw some mesquite or hickory in the box with a bit of wild cheery wood for 2 hours, as this is smoking I am bringing the temp down to 225. After 2 hours I remove the beef to a aluminum pan and cover with heavy foil, add no more wood but enough coals to keep the heat at 200 – 225. after this two hours I remove the beef and place it back on the grill add a small loaf pan of apple cider in the grill for steam/moisture some more wood and finish it off for 2 hours or until internal temp reaches 160-175.
:shocked::confused::shocked::confused::shocked::co nfused::shocked::confused::shocked:

Jacked UP BBQ
09-16-2010, 04:19 PM
Definitely savory with a kick, I like to marinate mine overnight (a packer brisket, point &flat intact) in a soy brine, then as I heat the pit I will pat off the excess marinade and rub it down with my brisket rub, baby will then rest till the smoker is at 250 300 the put that puppy on and throw some mesquite or hickory in the box with a bit of wild cheery wood for 2 hours, as this is smoking I am bringing the temp down to 225. After 2 hours I remove the beef to a aluminum pan and cover with heavy foil, add no more wood but enough coals to keep the heat at 200 225. after this two hours I remove the beef and place it back on the grill add a small loaf pan of apple cider in the grill for steam/moisture some more wood and finish it off for 2 hours or until internal temp reaches 160-175. there are lots of commercial rubs and marinades on the market I make my own. Here a rub to get you started on your beefy adventure, best of luck
RR

http://www.grouprecipes.com/108600/brisket-brown-sugar-rub.html (http://www.grouprecipes.com/108600/brisket-brown-sugar-rub.html)

Oh great and honorable Moderator if the link is not kosher let me know and I will write out the recipe this is my recipe site


you pull when the internal reaches 165-170??? You must have very sharp teeth to chew that.

rescue_ranger
09-16-2010, 06:31 PM
will that what I get for thinking faster than I was typeing final internal is 200 to 225 with a rest in the hot box thanks for pointing that out, stupid mistake beer on me ...crud I brought last round also...sigh

Sledneck
09-16-2010, 06:49 PM
My brisket is sweet and beefy and salty and spicy and flavorful as hell. Cooked perfectly will win

And if its not cooked perfectly slather it up with some A-1 sauce :-P

Hmmm, last time I cooked against Jacked Up I beat him in brisket . I rarely miss an opportunity to remind him. :boxing:

big brother smoke
09-16-2010, 06:57 PM
Yea, Sled ain't lying about not checking the temp and going by feel.
I tried that technigue on my last brisky and it worked. I must admit mine that mine hit 205 (I peeked) and I was sweating it, but the probe just was sliding right. It hit 208 and it when in and out like butta. It must have been a tough farker!

Sledneck
09-16-2010, 07:49 PM
Sledneck, does it not leave small holes in you sliced brisket flats?:confused:
Does anyone else have this problem?
Don

not that i have noticed. i do occasionally see holes from when i injected. I have never heard of a judge scoring down for that but you never know.

slowerlowerbbq
09-16-2010, 09:52 PM
Here's an absolutely great thread written by a brisket master that totally kicked my brisket cooks up quite a few notches.

http://www.bbq-brethren.com/forum/showthread.php?t=57815 (http://www.bbq-brethren.com/forum/showthread.php?t=57130)

I do foil at 165 and save all the au jus which packs TONS of flavor. And forget about finishing temps learn to feel the funk...it might elude you the first couple times...but you will get to know it and feel it...forget the finishing temps. Here's another great thread as well:

http://www.bbq-brethren.com/forum/showthread.php?t=57130

Good Luck!

jbrink01
09-16-2010, 10:31 PM
Savory, beefy and easy to stick.

Sledneck
09-21-2010, 03:12 PM
Savory, beefy and easy to stick.

I thought this was a family program!:shock::laugh:

GrillsGoneWild
09-21-2010, 06:05 PM
Probe from the side and you don't have to be concerned with "holes" on top of the slices.

scm1226
09-22-2010, 12:06 PM
Never had a problem with the Temp Probs, but I would not suggest probing from the side. I did have a problem with marks when injecting from the side, so I would be careful.