tri-level rub, no foil in comps....how'd u do?

[Three porks]

To all the competitors out there, whats been the the best method for you regarding Brisket in comps?

In the thread below I just did a brisket utilizing the tri-level rub, cooked at 300+ and used no foil during any of the process. It turned out really nice but I guess the only down fall would be the lack of dripping to potentially mix with sauce. Has anybody out there utilized this method and done well in comps?

We have out first comp in April and was just trying to find the best method.

Thanks!


http://www.bbq-brethren.com/forum/sh...ad.php?t=77975

[Jacked UP BBQ]

I never use the brisket drippings, possibly great flavors yes, but also potentially burnt bitter flavors. There are many other ways to get a great sauce for brisket.

[G$]

And if you really needed 'drippings', you could put a foil pan beneathe the brisket, perhaps.

[Smokin' Gnome BBQ]

Originally Posted by OC PIG ASSASSINS

I never use the brisket drippings, possibly great flavors yes, but also potentially burnt bitter flavors. There are many other ways to get a great sauce for brisket.

correct, the drippings can get all funky. I think the drippings help keep the end product moist.

as far as a cooking style figure out what works best for your type of pit. not everything J.O.S. does works for everyone else.

good luck.

[Mo-Dave]

Originally Posted by Two Porks

To all the competitors out there, whats been the the best method for you regarding Brisket in comps?

In the thread below I just did a brisket utilizing the tri-level rub, cooked at 300+ and used no foil during any of the process. It turned out really nice but I guess the only down fall would be the lack of dripping to potentially mix with sauce. Has anybody out there utilized this method and done well in comps?

We have out first comp in April and was just trying to find the best method.

Thanks!


http://www.bbq-brethren.com/forum/sh...ad.php?t=77975

Personally I am still not confident enough to try one at a contest I have done 3 briskets and two pork butts with this method and each time I am finding the bark to be so tough I have a very hard time cutting it with out ripping or smashing it, so it would not make for a good looking box, My knives are very sharp, I even tried an electric knife and It was much worse. The inner meat was fine and very tasty but the bark sucked. Foil mite help but I really try hard not to use it and I did not even achieve a true High heat cook barely getting up to 300 at any time.

So unless you have got it down I would not recommend it until you do.

What contest are you doing?
Dave

[Three porks]

Originally Posted by Mo-Dave

Personally I am still not confident enough to try one at a contest I have done 3 briskets and two pork butts with this method and each time I am finding the bark to be so tough I have a very hard time cutting it with out ripping or smashing it, so it would not make for a good looking box, My knives are very sharp, I even tried an electric knife and It was much worse. The inner meat was fine and very tasty but the bark sucked. Foil mite help but I really try hard not to use it and I did not even achieve a true High heat cook barely getting up to 300 at any time.

So unless you have got it down I would not recommend it until you do.

What contest are you doing?
Dave

Hey Dave,

I totally agree with the bark being hard to cut. I just pulls apart way to easily. I was impressed how tender the meat was though. But your right, it wouldn't make a very nice box.

Were going to be at the Kick off Cook off in Hazelwood, Mo in April.

Jon

[monty3777]

For comps I wonder about the color of briskets that haven't been foiled. I tend to foil in order to protect color. Perhaps someone who actually knows something about winning at comps can comment about this aspect of foiling?

[early mornin' smokin']

Im with monty, however i only foil my briskets if I need to preserve the color, they will go back on, unfoiled to firm them back up thou.

[MilitantSquatter]

I replied in your original thread that it looked fantastic and I mean that.

With that said...One thing you need to know though is that unfortunately, great home cooking, traditional methods etc. and contest cooking are more often than not two different animals.

I'd dare to say that no contest cook has tried Donnie's tri-level rub in comp. A few reasons 1) it's only been shared more recently 2) many of the comp cooks who frequent this forum don't get too involved in the Q-talk section 3) most of the comp cooks that do well already have a brisket method that works for them and likely will not make a drastic change for the heck of it.

Like it or not, many winning comp briskets are dominated with injections like with FAB-B, Butcher's, Kosmo's etc. Rubs in many cases are the commercial variety like Smokin' Guns, Slabs Wow your Cow, Bovine Bold, Head Country etc.. Sauce is often applied with a commercial variety too.. Foil is a staple during the cook. Many will add a seasoned beefy type flavored marinade (ex. Rick's Sinful Marinade recipe, Head Country Marinade, ) to the foil during the cook or while it rests.

So.. Can you do well without any/all of the above ? Possibly.. There are some great teams who do it with the basics as well.

[Three porks]

Originally Posted by MilitantSquatter

I replied in your original thread that it looked fantastic and I mean that.

With that said...One thing you need to know though is that unfortunately, great home cooking, traditional methods etc. and contest cooking are more often than not two different animals.

I'd dare to say that no contest cook has tried Donnie's tri-level rub in comp. A few reasons 1) it's only been shared more recently 2) many of the comp cooks who frequent this forum don't get too involved in the Q-talk section 3) most of the comp cooks that do well already have a brisket method that works for them and likely will not make a drastic change for the heck of it.

Like it or not, many winning comp briskets are dominated with injections like with FAB-B, Butcher's, Kosmo's etc. Rubs in many cases are the commercial variety like Smokin' Guns, Slabs Wow your Cow, Bovine Bold, Head Country etc.. Sauce is often applied with a commercial variety too.. Foil is a staple during the cook. Many will add a seasoned beefy type flavored marinade (ex. Rick's Sinful Marinade recipe, Head Country Marinade, ) to the foil during the cook or while it rests.

So.. Can you do well without any/all of the above ? Possibly.. There are some great teams who do it with the basics as well.

Thanks Vinny, you make many good points and I appreciate your thought process!

[barbefunkoramaque]

Originally Posted by Two Porks

To all the competitors out there, whats been the the best method for you regarding Brisket in comps?

In the thread below I just did a brisket utilizing the tri-level rub, cooked at 300+ and used no foil during any of the process. It turned out really nice but I guess the only down fall would be the lack of dripping to potentially mix with sauce. Has anybody out there utilized this method and done well in comps?

We have out first comp in April and was just trying to find the best method.

Thanks!


http://www.bbq-brethren.com/forum/sh...ad.php?t=77975

Pans

[barbefunkoramaque]

I seriously was gonna tell y'all how to fix the Bark problem until someone said it Sucked. I have mentioned the solution a few times and surprised no one is suggesting it, or what they know I do.

If you miss my crucial step, well when I miss my last step, even my slicers threaten to walk out. It dulls a knife.

I would be surprise if this ever did well in competition. It did well years ago, but then the judges were different.

[indianagriller]

I used the tri-level dirty dalmatian in my very first competition and took 1st out of 44 teams. Granted it was a backyard comp, but still 1st out of 44 aint bad. Now i just have to try it with the secret injection.