Competition Brisket

big brother smoke said:

Quick question:

Any of you use kitchen bouquet and/or Poobah's prime rib recipe for comp briskets? If so, please splain the following:

1. results
2. marinating times
3. taste
4. placement in comp/ walks
5. etc or anything you would like to offer

Just doing my homework as it is important for me to beat Bentley's brisket this weekend at the Wishland Comp. Gentleman's wager (donation) is in place to support the Wishland Foundation for kids.

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Que'inKC said:

I've heard this before, but what exactly does it mean to braize something and how do you do it?

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KC_Bobby said:

Foiling is basically braising ... right?

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Que'inKC said:

I've heard this before, but what exactly does it mean to braize something and how do you do it?

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big brother smoke said:

Quick question:

Any of you use kitchen bouquet and/or Poobah's prime rib recipe for comp briskets? If so, please splain the following:

1. results
2. marinating times
3. taste
4. placement in comp/ walks
5. etc or anything you would like to offer

Just doing my homework as it is important for me to beat Bentley's brisket this weekend at the Wishland Comp. Gentleman's wager (donation) is in place to support the Wishland Foundation for kids.

Click to expand...

ssbbqguy said:

I personally stay away from Kitchen Bouquet for two reasons, turnips and parsnips. then there is carrots, onoins, and celery. In the midwest I like a product called B&V beef additive. Less pot roast taste, more beef and caramel. You might consider a phosphate injection like Fab or Butchers, my favorite. Lots of people wrap to finish, or wrap to rest. My favorite is to braize after color was right. I forgot to mention that I mainly use trimmed flats. My scores went way up in brisket after switching to this way. Hope that helps, good luck Steve

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Butcher BBQ said:

Thanks for the kind words. At the bottom of my post is my web site.

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