Competition Brisket Question….

Divemaster

Divemaster

somebody shut me the fark up.
Joined
Sep 23, 2007
Messages
8,427
Reaction score
623
Points
0
Age
64
Location
North Side of Chicago Illinois
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!
 
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.
 
Last edited:
Brisket point and flat can be separated before cooking as well
 
And if you wear protection, you can separate while cooking too.
 
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.
 
You must log in or register to reply here.

Similar threads

C
Where do you buy brisket?
2 3
Replies
40
Views
247
kurtsara
K
B
First brisket on my Brazos offset was not a success.
2
Replies
23
Views
1K
Bald-Headed John
B
S
Al Pastor idea
2
Replies
35
Views
2K
ssv3
ssv3
T
Pitts & Spitts adjustable charcoal grill. Reviews?
Replies
7
Views
1K
Nuco59
N
B
Brisket question to everyone
Replies
6
Views
400
Vision
V
Back
Top