MMMM.. BRISKET..
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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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Old 06-14-2013, 04:55 PM   #1
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Default Pulled/Chopped brisket?

Has anyone ever turned in pulled/chopped brisket in a comp? I'm assuming this would be in addition to slices/burnt ends. Just curious how that would turn out.
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Old 06-14-2013, 05:14 PM   #2
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As a cook and competitor I am afraid to try it. As a judge, I would love to see it. Shaking things up a bit can be a good thing.

We, a table of judges, were talking of just this thing at a contest 2 weeks ago. The consensus was positive even though no competitor at our table gave it a go.
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Old 06-14-2013, 05:23 PM   #3
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Many teams use it as a base for slices and ends.
Works great if cooked properly.

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Old 06-14-2013, 05:58 PM   #4
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I really like chopped point and tried it a few times last year with only 1 top 10, but that was because I suck at cooking brisket in general. Here it is from Greenwood last year and we got 8th.
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Old 06-14-2013, 06:17 PM   #5
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Looks a little too pulled-pork ish to me, I don't think judges would go for that.
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Old 06-14-2013, 06:24 PM   #6
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Quote:
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Looks a little too pulled-pork ish to me, I don't think judges would go for that.
Yeah i never loved the way it looked, but thought it tasted great. Haven't done it in a while. One of those things where in concept it sounds like a good idea but in the long run it wont hit consistently with the judges.
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Old 06-14-2013, 06:55 PM   #7
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I love pulled brisket but am not sure how it would go in a comp.
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Old 06-15-2013, 07:45 AM   #8
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Even if you had the best slices in the world the chopped would imply overcooked to most people.
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Old 06-15-2013, 09:20 AM   #9
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2 top 5's last year using a bed of chopped under sliced and Burnt ends
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Old 06-15-2013, 01:27 PM   #10
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2 top 5's last year using a bed of chopped under sliced and Burnt ends
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Old 06-15-2013, 09:44 PM   #11
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Make that 3 top 5's using chopped as a base. 3rd today in Lexington.
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Old 06-16-2013, 07:03 PM   #12
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Quote:
Originally Posted by midwest_kc View Post
Has anyone ever turned in pulled/chopped brisket in a comp? I'm assuming this would be in addition to slices/burnt ends. Just curious how that would turn out.
We never tried it but there is only one sure way to find out.
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Old 06-17-2013, 08:02 AM   #13
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Quote:
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Make that 3 top 5's using chopped as a base. 3rd today in Lexington.
Congrats on the 3rd!!

EDIT: Do you have any pics of the box?
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Old 06-17-2013, 08:28 AM   #14
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Quote:
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Make that 3 top 5's using chopped as a base. 3rd today in Lexington.
KCBS or another association?
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Old 06-17-2013, 11:31 AM   #15
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I'm aware of at least 2 different teams that ended up turning in pulled because their brisket was too "fall-apart" overdone to slice. Both ended up top 3, but don't know how many times they turned in the same and were bottom half.
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