Not getting enough flavor in brisket

Flavor Dave · 10-09-2006, 02:23 PM

What is the secret for cooking an award winning or even placing with brisket. I have won or placed in all other catagories except brisket. I just can't seem to get the flavor into it. A little help please!!

YankeeBBQ · 10-09-2006, 02:25 PM

Fab B

chad · 10-09-2006, 02:28 PM

Beef broth and magic dust in an injection!

Seriously, we use beef broth, Fab B, and some fruit juice along with a touch of salt and sugar to blend up an injection.

thunderbelly · 10-09-2006, 03:26 PM

What the heck is Fab B

Jorge · 10-09-2006, 03:29 PM

Quote:

Originally Posted by thunderbelly

What the heck is Fab B

http://theingredientstore.com/genera...etails/888.htm

2nd hand · 10-09-2006, 07:34 PM

Glad I wasn't the only one who didn't know

bbqjoe · 10-09-2006, 07:37 PM

I just don't get the whole injecting thing.
Why not jab it full of lobster juice and try to make it taste like lobster.
That should make some of them judges happy as hell!

Sorry...............

YankeeBBQ · 10-09-2006, 07:46 PM

Quote:

Originally Posted by bbqjoe

I just don't get the whole injecting thing.
Why not jab it full of lobster juice and try to make it taste like lobster.
That should make some of them judges happy as hell!

Sorry...............

Well it's like this Joe. It's competition bbq. A judge isn't going to eat a plate full of our brisket. They're only going to take a bite or two. We have to wow them with that. We have to stand above any brisket they have ever tatsted and we need to do it with that one bite. It's the nature of the game.

Steve

backyardchef · 10-09-2006, 08:00 PM

Quote:

Originally Posted by bbqjoe

Why not jab it full of lobster juice and try to make it taste like lobster.

"that lobster was delicious, but the texture was funny."

HoDeDo · 10-09-2006, 09:41 PM

Joe, I can just imagine getting a nice 20 in Beef. The judges looking at it, then tasting ".... DQ!!!!! Lobster, just cuz you put a bark on it, you can't call it brisket...."

CTSmokehouse · 10-09-2006, 09:46 PM

I guess the question to inject or not to inject? comes down to it is better to inject. I tried it once but still thought our regular brisket was better. We used CAB Prime Gold Brisket at Hudson Valley and placed lower than expected ( I still think that ours was moist and tasted pretty darn good). I judged twice this summer and could tell those entries that were injected. They were noticable but the moisture content was higher. I guess that is the point. Still learning.

Yours in BBQ,

Cliff

P.S. Ted Lorsen of QHaven is going to the Jack Daniels Invitational. We are proud of our CT Brethren! Way to go!!

BBQchef33 · 10-09-2006, 11:10 PM

i always did better without injecting.. A HIGH(overwhelming) strong flavored marinade always worked better for me.

flavor dave.. What are you doing?? just rubbing, any marinading, what type of rub(low or high sugar)? Are you doing anything to add a flavor burst at the end... like dumping honey, or sugar or extra rub on it at the end of the cook? There are many techniques to infuse additional flavors, or stronger flavors..

Tell us what you do, so we can tell what possibly can be changed or improved on.

billm · 10-10-2006, 07:33 AM

Quote:

Originally Posted by Flavor Dave

What is the secret for cooking an award winning or even placing with brisket. I have won or placed in all other catagories except brisket. I just can't seem to get the flavor into it. A little help please!!

gotta agree with yankeebbq..Fab B...
no matter how good we thought our brisket was..we did not get much calls until we started using Fab B ...the judges seem to like it

ique · 10-10-2006, 08:34 AM

Quote:

Originally Posted by Flavor Dave

What is the secret for cooking an award winning or even placing with brisket. I have won or placed in all other catagories except brisket. I just can't seem to get the flavor into it. A little help please!!

Do you rest your cooked brisket for a couple of hours wrapped in foil? Try about a cup of flavorful marinade like Head Country during that step. As the brisket juices redistribute, the marinade will penetrate and boost flavor.

Chris

Flavor Dave · 10-10-2006, 09:19 AM

BBQchef, I rub it down with a dry rub, cook it for around 5 hrs @250/275, add more rub and cover it (foil), cook another 5 hrs and it's done. Cut off a piece with the same result. TASTE LIKE UNFLAVORED MEAT!!!

10-09-2006, 02:23 PM	#1
Flavor Dave Is lookin for wood to cook with. Join Date: 10-09-06 Location: Everythings bigger in TEXAS	Not getting enough flavor in brisket What is the secret for cooking an award winning or even placing with brisket. I have won or placed in all other catagories except brisket. I just can't seem to get the flavor into it. A little help please!!

10-09-2006, 02:28 PM	#3
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL	Beef broth and magic dust in an injection! Seriously, we use beef broth, Fab B, and some fruit juice along with a touch of salt and sugar to blend up an injection. __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper.

10-09-2006, 03:26 PM	#4
thunderbelly On the road to being a farker Join Date: 08-13-06 Location: Brantford, Ontario	What the heck is Fab B __________________ "That's not my tan, it's bark" Oaklahoma Joe trailer rig WSM Traeger 70 ECB starter model

10-09-2006, 09:41 PM	#10
HoDeDo Babbling Farker Join Date: 02-19-06 Location: Kansas City	Joe, I can just imagine getting a nice 20 in Beef. The judges looking at it, then tasting ".... DQ!!!!! Lobster, just cuz you put a bark on it, you can't call it brisket...." __________________ Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com

10-09-2006, 09:46 PM	#11
CTSmokehouse is One Chatty Farker Join Date: 01-31-05 Location: Ridgefield, CT	I guess the question to inject or not to inject? comes down to it is better to inject. I tried it once but still thought our regular brisket was better. We used CAB Prime Gold Brisket at Hudson Valley and placed lower than expected ( I still think that ours was moist and tasted pretty darn good). I judged twice this summer and could tell those entries that were injected. They were noticable but the moisture content was higher. I guess that is the point. Still learning. Yours in BBQ, Cliff P.S. Ted Lorsen of QHaven is going to the Jack Daniels Invitational. We are proud of our CT Brethren! Way to go!! __________________ Member KCBS,Member NEBS,KCBS Certified BBQ Judge "The Twins" 2 BWS Fatboys with experience! NB Black Diamond with Mods,CB Bandera with Mods CharGriller Outlaw with Mods,2X WSM in Comp. Mode Weber Kettle 22" Gold, Kirkland Signature SS Gas Grill La Caja Asadora - Caja China - Cajun Microwave 1 "Primal Meat Smokers" BBQ Team Purple Primal Smoker Turtle!

10-09-2006, 02:25 PM	#2
YankeeBBQ is One Chatty Farker Join Date: 02-07-06 Location: boston ma	Fab B

10-09-2006, 07:34 PM	#6
2nd hand Knows what a fatty is. Join Date: 09-30-06 Location: Manalapan NJ	Glad I wasn't the only one who didn't know

10-09-2006, 07:37 PM	#7
bbqjoe Banned Join Date: 01-16-06 Location: Wikieup Arizona	I just don't get the whole injecting thing. Why not jab it full of lobster juice and try to make it taste like lobster. That should make some of them judges happy as hell! Sorry...............

10-09-2006, 11:10 PM	#12
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	i always did better without injecting.. A HIGH(overwhelming) strong flavored marinade always worked better for me. flavor dave.. What are you doing?? just rubbing, any marinading, what type of rub(low or high sugar)? Are you doing anything to add a flavor burst at the end... like dumping honey, or sugar or extra rub on it at the end of the cook? There are many techniques to infuse additional flavors, or stronger flavors.. Tell us what you do, so we can tell what possibly can be changed or improved on. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

10-10-2006, 09:19 AM	#15
Flavor Dave Is lookin for wood to cook with. Join Date: 10-09-06 Location: Everythings bigger in TEXAS	BBQchef, I rub it down with a dry rub, cook it for around 5 hrs @250/275, add more rub and cover it (foil), cook another 5 hrs and it's done. Cut off a piece with the same result. TASTE LIKE UNFLAVORED MEAT!!!

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