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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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06-07-2009, 03:00 PM | #1 |
is Blowin Smoke!
Join Date: 04-14-07
Location: Lakeland Florida
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Wet aging brisket for comps
OK people. If you wet age remember to check them once or twice a week. I figured I had 1 more week on 3 nice ones I was going to use at Auburn Hills. Went to turn them and 2 of the cryovacs had failed. Don't know why but the brisket was still good when I cut them open and checked. So they are now in the freezer and will be used next weekend. And the third one looks fine and is in the fridge for next weekend.
Always check once or twice a week just to make sure. Otherwise you can lose the meat and maybe mess up the next contest because of it. And I have 3 very nice well aged flexible briskets for the Fort. Good eats for the bikers for sure.
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Ford Retired competition cook. BBQ mentor. |
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06-07-2009, 04:44 PM | #2 |
is One Chatty Farker
Join Date: 06-21-07
Location: Overland Park, KS
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Good advice.
Do you ever have problems using frozen brisket for comps Ford?
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Paul Ostrom The Pickled Pig Twitter - @ThePickledPig CBJ, WSM, UDS Cookers, Weber Gasser, Weber One Touch Gold Kettle, |
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06-07-2009, 05:25 PM | #3 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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I'm not worried....
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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06-07-2009, 08:35 PM | #4 |
is one Smokin' Farker
Join Date: 02-03-08
Location: IOWA
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Good advice for sure...
Paul I used to worry about freezing briskets, but I quickly grew tired of trying to find quality briskets. So this year I bought a couple of cases of high quality briskets, aged, and froze them. Used two of them so far with a 9th (out of 71) and a 3rd (out of 43) place call. If there is a big down side to previously frozen briskets I can't see it!
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TippyCanoe BBQ Crew www.tippycanoebbq.com Memphis Pro Backwoods Fatboy Backwoods Party |
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06-07-2009, 10:54 PM | #5 | |
is one Smokin' Farker
Join Date: 03-08-08
Location: Overland Park Kansas
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Quote:
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06-07-2009, 11:14 PM | #6 |
Babbling Farker
Join Date: 05-03-07
Location: Olathe KS
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In short, the downside to freezing meat is the possibilities of molecular breakdown as the cells freeze (bust from expanding liquids), thus in theory increasing the amount of moisture loss during the cook. How much damage the freeze does? I don't know.
This is based on information I learned taking the Iowa Barbeque Society Spring Training in 08 held in the Iowa State University Meat Lab. The brisket portion was lead by Steve Bryant of Meadow Valley BBQ, he's an instructor in the Meat Lab. I think he has a Ph.D in something to do with science of livestock processing.
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Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge |
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06-08-2009, 11:16 AM | #7 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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I do not wet age and never have. I am convinced that it is more risk then reward. For those who do this is good advice.
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Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine |
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06-08-2009, 11:34 AM | #8 | |
is one Smokin' Farker
Join Date: 02-03-08
Location: IOWA
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Quote:
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TippyCanoe BBQ Crew www.tippycanoebbq.com Memphis Pro Backwoods Fatboy Backwoods Party |
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06-08-2009, 11:45 AM | #9 |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
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I've talked with both Joe and Steve from the ISU meat labs about this topic.... I do not feel that freezing takes anything away from a brisket. I've never had one dry brisket that I cooked that was previously frozen...
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06-08-2009, 01:27 PM | #10 | |
is One Chatty Farker
Join Date: 06-21-07
Location: Overland Park, KS
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Quote:
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Paul Ostrom The Pickled Pig Twitter - @ThePickledPig CBJ, WSM, UDS Cookers, Weber Gasser, Weber One Touch Gold Kettle, |
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06-08-2009, 01:56 PM | #11 |
is One Chatty Farker
Join Date: 06-11-08
Location: Ames, Iowa
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One thing I learned from NotleyQ was to flash freeze them. The way I understand it is that this prevents the buildup of ice crystals on the surface of the meat, which is what breaks down the cells.
He told me to flash freeze them by making a brisky sandwich with two blocks of dry ice as the bread. Put the sandwich in a cooler and in about a half hour you have yourself a brisky popsickle. Then you can go ahead and throw it in the freezer. I tried it and it worked great! Thawing properly is also important. The slower you bring it back to life, the better.
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06-08-2009, 02:01 PM | #12 |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
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If it's properly vacuum sealed, how do ice crystals form on the meat? I'm trying to picture that one. I do agree with slow defrosting. I take mine out the Thursday (8 days) before my next contest... So they have lots of time to defrost and I can trim them without them being frozen.
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06-08-2009, 03:32 PM | #13 | |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Quote:
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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06-08-2009, 04:13 PM | #14 |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
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So things can form in a vacuum environment? I have never seen that on any of my briskets.
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cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle |
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06-08-2009, 04:45 PM | #15 |
Babbling Farker
Join Date: 05-03-07
Location: Olathe KS
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I wasn't trying to start a debate, just simply adding a comment as best I could recall from a class I took. I' don't even know if I agree or disagree with what I heard, I'm not educated enough in meat processing, so I figure they know what can (not necessarily will) happen a whole lot better then I.
As stated, it was based on theories and increased possiblities.
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Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge |
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