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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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02-12-2010, 10:31 AM | #1 |
Full Fledged Farker
Join Date: 01-19-10
Location: Champaign, IL
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tri-level rub, no foil in comps....how'd u do?
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 |
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02-12-2010, 10:45 AM | #2 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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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.
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02-12-2010, 10:58 AM | #3 |
is Blowin Smoke!
Join Date: 01-01-05
Location: Southern Arizona
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And if you really needed 'drippings', you could put a foil pan beneathe the brisket, perhaps.
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02-12-2010, 11:09 AM | #4 | |
is Blowin Smoke!
Join Date: 05-31-07
Location: Shippensburg PA
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Quote:
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. |
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02-12-2010, 11:18 AM | #5 | |
Quintessential Chatty Farker
Join Date: 09-18-06
Location: Hurricane Deck Missouri
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Quote:
So unless you have got it down I would not recommend it until you do. What contest are you doing? Dave
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Let us have a drink and by God lets us not think about the things we ain't never going to know about. |
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02-12-2010, 11:31 AM | #6 | |
Full Fledged Farker
Join Date: 01-19-10
Location: Champaign, IL
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Quote:
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 |
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02-12-2010, 11:43 AM | #7 |
is One Chatty Farker
Join Date: 07-13-08
Location: Happytown, IA
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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?
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John 21:9 |
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02-12-2010, 11:56 AM | #8 |
is One Chatty Farker
Join Date: 10-06-08
Location: wading river, ny
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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.
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L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel |
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02-12-2010, 06:27 PM | #9 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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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.
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles Last edited by MilitantSquatter; 02-12-2010 at 06:57 PM.. |
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02-12-2010, 07:28 PM | #10 | |
Full Fledged Farker
Join Date: 01-19-10
Location: Champaign, IL
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Quote:
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02-12-2010, 07:50 PM | #11 | |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Quote:
Pans
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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02-12-2010, 07:56 PM | #12 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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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.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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02-12-2010, 08:45 PM | #13 |
is one Smokin' Farker
Join Date: 06-03-09
Location: Columbus,Indiana
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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.
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JAMBO Pit, 700 Club, 180 Chicken x 6,180 Ribs, 180 Brisket American Royal #WCO |
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