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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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04-18-2011, 02:02 PM | #1 |
On the road to being a farker
Join Date: 09-12-10
Location: ST George, Ga
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Brisket hep.. Please.
Hi all, my question is with burnt ends for the competitions. I pull my brisket at around 190 to 200 degree depending on feel. I foil it and place into a cooler till before turn in. My question has 2 parts.
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04-18-2011, 02:36 PM | #2 |
is Blowin Smoke!
Join Date: 01-11-09
Location: Cumberland, RI
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You may not want brisket advice from me after seeing my Lexington finish but ya, split 'em, hold the flat, and toss the point back on the smoker. We have found including burnt ends helpful, but as always if something comes out badly don't include it. You can even turn in only the point if the flat didn't come out well.
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Chris Rhode Hog BBQ "The Most Dangerous Team in BBQ" - Jon Vallone KCBS, KCBS CBJ, NEBS |
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04-18-2011, 03:46 PM | #3 |
On the road to being a farker
Join Date: 06-10-08
Location: Troy, IL
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agree ^^^^^^
I seperate mine at 160 and cut up the burnt ends.....reseason......a little sauce and foil them up until they are sticky icky and super tender. but that's just me. |
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04-18-2011, 05:34 PM | #4 |
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
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This just might be the single most important piece of advice that you'll ever get. I can't count how many times the flat was great but the point wasn't or vice versa. Or the pulled pork was great & the sliced was mushy, etc. If you put it in the box it WILL get judged, for better or worse.
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Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. |
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04-18-2011, 05:40 PM | #5 | |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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Quote:
My fledgling advice is this: TASTE what you're turning in before putting it in the box. Their extra chunks of burnt ends hurt them on my score sheet...
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Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
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04-21-2011, 12:46 PM | #6 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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We actually split the brisket prior to cooking so we always have a chance to make BE's...
Sent from my DROID2 using Tapatalk
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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04-21-2011, 03:17 PM | #7 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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Never split a brisket NEVER!
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Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine |
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04-21-2011, 03:24 PM | #8 |
is One Chatty Farker
Join Date: 02-07-06
Location: boston ma
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04-21-2011, 03:56 PM | #9 |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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That make three of us, but what the heck do we know, we're Polocks.
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Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
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04-21-2011, 04:19 PM | #10 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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make sure you put some A-1 on those burnt ends
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[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B] |
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04-21-2011, 04:20 PM | #11 |
is one Smokin' Farker
Join Date: 07-03-07
Location: Chandler,OK
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I'm just a sliced guy. Can't ever trust the ends so go with what taste good.
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04-22-2011, 12:32 PM | #12 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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I don't know, we've done very well by splitting them.
You do what you want, I'll keep walking with mine. Sent from my DROID2 using Tapatalk
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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04-22-2011, 01:13 PM | #13 |
On the road to being a farker
Join Date: 09-12-10
Location: ST George, Ga
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Ball park cook time once you split them?
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04-22-2011, 01:17 PM | #14 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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You take walks with your brisket? Thats weird, do you use a leash?! Anyway why split and release juices????? If trimed correctly splitting a brisket is a waste of time and lost juices. IMO
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Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine |
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04-22-2011, 02:01 PM | #15 |
On the road to being a farker
Join Date: 02-18-09
Location: Hillsdale, NJ
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I agree with Matt 100%. When you split a brisket, you release juices that you are trying to maintain in the flat. As meat cooks, the muscles tighten and squeeze juices to the outer edges of the meat while sometimes extracting them. This is why we get pan drippings when roasting large meats and also why we rest meat after cooking. By cutting into the meat, these juices rush out and end up on your cutting board. Unless you plan on turning in your cutting board, I say leave the flat and point connected until your brisket is fully rested at least 30 minutes.
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"So Good, make you wanna slap yo Momma" - Team Name: Three Men and a Babyback |
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