MMMM.. BRISKET..
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Old 06-01-2009, 11:15 AM   #1
Divemaster
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Default Competition Brisket Question….

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!
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Old 06-01-2009, 11:16 AM   #2
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Yep its legal.
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Old 06-01-2009, 11:37 AM   #3
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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.
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Old 06-01-2009, 11:54 AM   #4
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Brisket point and flat can be separated before cooking as well
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Old 06-01-2009, 12:53 PM   #5
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And if you wear protection, you can separate while cooking too.
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Old 06-01-2009, 01:51 PM   #6
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Yep its legal just as others have said.
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Old 06-01-2009, 01:54 PM   #7
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That's what I thought... I figured that it never hurts to ask...

Thanks gang! You Rock!
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Old 06-01-2009, 02:18 PM   #8
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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.
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Old 06-01-2009, 08:51 PM   #9
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BE carefull you do not dry it out p.s save your juicies
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