The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
 
Thread Tools
Old 09-05-2007, 08:49 AM   #31
The Giggler
is one Smokin' Farker
 
The Giggler's Avatar
 
Join Date: 07-31-07
Location: Boston, NY
Default

Quote:
Originally Posted by BBQchef33 View Post
ok boss...

Sorry, but thew old addage "its the COOK not the COOKER" floats both ways.

Stick burners dont dry out briskets. I got 6 top 3 calls in the last 8 contests(not including my DQ for being late). Some were cooked in my BYC, others in WSMs.

Tell us how u cookem, do u foil? what temp, or feel do u pull them? Whatcha doing?
PooBah,

You are right - its the cook not the cooker. I am not at all saying that a stick burner will dry out a brisket. Any cook is capable of that. The method that I learned at a class, did not yield the same result on my Klose vs BWS. The only variable being the type of cooker.

All the other ingredients were the same, EXCEPT I did cook fat side up and dried that puppy out. The results were much better cooking fat side down this weekend. Didn't follow the class recipe to the letter, but cooked to 165, wrapped, back on till 188, rested 2 hours, sliced, and served. Never flipped it.

Still looking for the WOW factor, and will continue to play with some variables. The texture/tenderness was much better than what we have cooked in the past. Most likely will do the class recipe for comp - it has so many wins for "The Professor."
__________________
Mike C.

Competitive Cook-Contest Organizer-Promoter of Smoke and Fire

Boston Hills BBQ Fest
www.bostonhillsbbqfest.com

PROUD to support Great Lakes BBQ Supply - www.greatlakesbbqsupply.com
The Giggler is offline   Reply With Quote




Old 09-05-2007, 08:58 AM   #32
The Giggler
is one Smokin' Farker
 
The Giggler's Avatar
 
Join Date: 07-31-07
Location: Boston, NY
Default

BTW, I cook on the same pit as you. Fat side down is for sure the way to go.[/quote]

Jeff Hughes,

Cool. Dave Klose really puts out a great product. Gets a lot of attention where ever we go, especially when getting a yank from the 52 Ford. I really like the versatility of the slide out grill, and upright. For comps and catering, it really offers some nice space to cook.

Are you using a charcoal basket? Or straight logs? I have a charcoal basket, and haven't really spent any time using it. Lump or Briq?
__________________
Mike C.

Competitive Cook-Contest Organizer-Promoter of Smoke and Fire

Boston Hills BBQ Fest
www.bostonhillsbbqfest.com

PROUD to support Great Lakes BBQ Supply - www.greatlakesbbqsupply.com

Last edited by The Giggler; 09-05-2007 at 09:00 AM.. Reason: Forgot to note who I was responding to.
The Giggler is offline   Reply With Quote


Old 09-05-2007, 11:54 AM   #33
jtfisher63
is one Smokin' Farker
 
jtfisher63's Avatar
 
Join Date: 04-23-07
Location: Modesto, CA
Default

I got a couple questions guys. When adding a flavorful liquid how much do you add and how much do you end up with at the end of the cook? Also do you wrap it in foil or put it in a covered foil pan? When I do mine, I put the brisket in a foil pan with about a half a beers worth of liquid and loosely cover with foil. It seems to end up swimming in juice by the time it hits 190*. I feel like maybe its screwing up the bark as it comes out soggy. They have been coming out dry after slicing it too. Any ideas?

Jason
__________________
-Jason
The Smokepranos Competition BBQ Team
Custom 24" x 72" trailered offset
Large Big Green Egg
Stumps clone
WSM
Char-something Gasser
Modesto, CA
jtfisher63 is offline   Reply With Quote


Old 09-05-2007, 01:49 PM   #34
Jeff Hughes
is one Smokin' Farker
 
Jeff Hughes's Avatar
 
Join Date: 02-03-06
Location: tulsa oklahoma
Default

Quote:
Originally Posted by The Giggler View Post

Jeff Hughes,

Cool. Dave Klose really puts out a great product. Gets a lot of attention where ever we go, especially when getting a yank from the 52 Ford. I really like the versatility of the slide out grill, and upright. For comps and catering, it really offers some nice space to cook.

Are you using a charcoal basket? Or straight logs? I have a charcoal basket, and haven't really spent any time using it. Lump or Briq?
I use mostly logs(pecan is cheap around here) in the waking hours. I use my basket to get some sleep at comps. I can get a 5 hour burn at 250(using lump and small splits). I put my butts and brisket on about 1am, and let the basket do it's job while the pellet heads and I get some sleep. I start running logs when I get up.
__________________
Klose 72" Mobile
Medium BGE
HastyBake Legacy
22" Weber Kettle(10 bucks@garage sale)
Jeff Hughes is offline   Reply With Quote


Old 09-05-2007, 03:16 PM   #35
The Giggler
is one Smokin' Farker
 
The Giggler's Avatar
 
Join Date: 07-31-07
Location: Boston, NY
Default

Quote:
Originally Posted by jtfisher63 View Post
I got a couple questions guys. When adding a flavorful liquid how much do you add and how much do you end up with at the end of the cook? Also do you wrap it in foil or put it in a covered foil pan? When I do mine, I put the brisket in a foil pan with about a half a beers worth of liquid and loosely cover with foil. It seems to end up swimming in juice by the time it hits 190*. I feel like maybe its screwing up the bark as it comes out soggy. They have been coming out dry after slicing it too. Any ideas?

Jason
I added about 2 cups of liquid. In the case of the trial this weekend, it was Lipton's Onion Soup Mix. Added the water to the mix, and dumped it in. The bark was well formed, but not tough. I think the liquid softens things up a bit, but didn't kill the flavor. It did seem like it was swimming laps in the liquid, but it wasn't diluted at all. My guess is that more of the fat rendered, which made the amount seem larger than what I put in.
__________________
Mike C.

Competitive Cook-Contest Organizer-Promoter of Smoke and Fire

Boston Hills BBQ Fest
www.bostonhillsbbqfest.com

PROUD to support Great Lakes BBQ Supply - www.greatlakesbbqsupply.com
The Giggler is offline   Reply With Quote


Old 09-05-2007, 07:49 PM   #36
Bigmista
somebody shut me the fark up.
 
Bigmista's Avatar
 
Join Date: 05-24-04
Location: Long Beach, CA
Default

Way more liquid than I add. I usually just add some of whatever I used to inject the brisket. Maybe half a cup. End up with more than that and i use that to brush my slices.
__________________
Wait! Bigmista wrote a cookbook?


2 - FEC 240
Pitmaker Vault
Medium Spicewine


Remembering Scott
Bigmista is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Thanks to all for Coffee Brisket suggestions. See the Brisket The Smokin Texan Q-talk 17 04-18-2011 04:57 PM
any suggestions for my competition problem rookiedad Competition BBQ 8 09-28-2010 09:44 PM
Suggestions on attending a competition - festival BrisketBelly Competition BBQ 5 01-22-2010 01:21 PM
Thoghts and suggestions on my first brisket pdxRandy Q-talk 19 09-16-2009 10:03 AM
Brisket suggestions? Jeff_in_KC Q-talk 25 03-07-2005 12:28 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 02:19 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts