My turn in brisket

jgh1204 · Feb 27, 2006

from smokin on the rio. This was about a 10lb packer. It went on at 2AM, smoked for 10 hours, pulled at 190 and probe inserted easily. Wrapped in foil and coolered, then sliced at 4pm for a 4:30pm turn in. Used texasbbqrub with mustard and worcestershire sauce. Pecan wood and kingsford for fuel.

I did 3 briskets and this one was clearly the best. Did not place in the top 10, but made final table which was top 20 out of 77 or so teams. $1000 first prize for each category, so there were a lot of out of area teams that made the trip to the valley.

http://www.bbq-brethren.com/forum/attachment.php?attachmentid=1297&stc=1&d=1141096179

MilitantSquatter · Feb 27, 2006

Looks real juicy...with a nice smoke ring... Congrats on your placing....

jgh1204 · Feb 27, 2006

I guess I need to work on the bark.

bruno · Feb 27, 2006

That looks very good. Congrats on a great showing.

tommykendall · Feb 27, 2006

Looks mighty fine to me. You must have had some competition.

The_Kapn · Feb 28, 2006

Lookin' good.

Congrats.

TIM

CharlieBeasley · Feb 28, 2006

Good looking display makes me hungry and top 20 to boot. Good show. Thanks for the picture.

jt · Feb 28, 2006

I'm not gonna find that at breakfast! Looks good!

spicewine · Feb 28, 2006

Congrats Bro!! Looks good enough to eat!!

Spice

Arlin_MacRae · Feb 28, 2006

Making me drool here!

ThomEmery · Feb 28, 2006

jgh1204 said:
I guess I need to work on the bark.

I have been not foiling latly great bark but you really have to stay with it
letting it rest in the hot box 3 plus hours

Sawdustguy · Feb 28, 2006

Nice job! Good looking brisket.

BBQ_MAFIA · Mar 2, 2006

Great looking brisket. I wish the weather was better so I could get one on the cooker.

bbqpigskin · Mar 2, 2006

Rookie question: why do you pull it off at 190* and wrap it in foil and stick it in a cooler for 4 hrs? Why not just start it later and have it finish closer to the hand in time? I'm not trying to second guess anyone here. I'm a meathead compared to most of you. I've never competed, so I 'm just askin'

The brisket looks great by the way!

thillin · Mar 2, 2006

bbqpigskin said:
Rookie question: why do you pull it off at 190* and wrap it in foil and stick it in a cooler for 4 hrs? Why not just start it later and have it finish closer to the hand in time? I'm not trying to second guess anyone here. I'm a meathead compared to most of you. I've never competed, so I 'm just askin'

The brisket looks great by the way!

Dry cooler makes the cool down take longer. Keeping in the range of breakdown longer, making tender moist brisket.

My turn in brisket

jgh1204

Babbling Farker

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MilitantSquatter

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