Practice Cook (Pics)

bcis93 · Mar 25, 2007

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 · Mar 25, 2007

Looks great to me!

thunter · Mar 26, 2007

Looks absolutely great!

swamprb · Mar 26, 2007

Very nice! Good luck in Benton!

Brian

Sawdustguy · Mar 26, 2007

Looking very nice!

bowhnter · Mar 26, 2007

looks great...good luck!

Pork Chop · Mar 26, 2007

Looks great. Good Luck.

icemn62 · Mar 26, 2007

Those are awesome pics. Good luck.

Oldbob · Mar 26, 2007

Looks Great...Good Luck in Benton !!!

BBQ_MAFIA · Mar 26, 2007

I'm with the rest of the guys, it looks great.

Puppyboy · Mar 26, 2007

If my boxes look half that good, I'd be happy.

Bigmista · Mar 26, 2007

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 · Mar 26, 2007

[Moderator's Note:] I moved this to the Competition section. You might get even more feedback here.

The Anchorman · Mar 26, 2007

Bigmista said:
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 · Mar 26, 2007

Practice Cook

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 · Mar 26, 2007

Practice Cook

Thanks to all for the compliments and well wishes. Your input is appreciated.

bcis93 · Mar 26, 2007

Porkchop, Oldbob, Thunter, i get up your way (Greenfield) quite often. Company HQ is there. We should share adult beverages next time up.

Bentley · Mar 26, 2007

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 · Mar 27, 2007

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.

Practice Cook (Pics)

Knows what a fatty is.

Attachments

is one Smokin' Farker

is Blowin Smoke!

somebody shut me the fark up.

Quintessential Chatty Farker

Babbling Farker

Pork Chop

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Babbling Farker

Oldbob

Guest

somebody shut me the fark up.

Babbling Farker

somebody shut me the fark up.

somebody shut me the fark up.

The Anchorman

Guest

Knows what a fatty is.

Knows what a fatty is.

Knows what a fatty is.

Babbling Farker

Quintessential Chatty Farker

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