喂我西摩
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 04-18-2011, 03:02 PM   #1
altomari8868
On the road to being a farker
 
altomari8868's Avatar
 
Join Date: 09-12-10
Location: ST George, Ga
Default Brisket hep.. Please.

Hi all, my question is with burnt ends for the competitions. I pull my brisket at around 190 to 200 degree depending on feel. I foil it and place into a cooler till before turn in. My question has 2 parts.
  1. If it is done 3 hours before turn in do you seperate the point from the flat at this time. Then foil it and place in the cooler. I ask the first question because I am thinking of including burnt ends with my next box.
  2. If you do burnt ends in with slices have you found it successful.
Any help would be huge.... Thanks in advance.
altomari8868 is offline   Reply With Quote


Old 04-18-2011, 03:36 PM   #2
CBQ
is Blowin Smoke!

 
CBQ's Avatar
 
Join Date: 01-11-09
Location: Cumberland, RI
Default

You may not want brisket advice from me after seeing my Lexington finish but ya, split 'em, hold the flat, and toss the point back on the smoker. We have found including burnt ends helpful, but as always if something comes out badly don't include it. You can even turn in only the point if the flat didn't come out well.
__________________
Chris
Rhode Hog BBQ
"The Most Dangerous Team in BBQ" - Jon Vallone
KCBS, KCBS CBJ, NEBS
CBQ is offline   Reply With Quote


Old 04-18-2011, 04:46 PM   #3
ammoore
On the road to being a farker
 
Join Date: 06-10-08
Location: Troy, IL
Default

agree ^^^^^^
I seperate mine at 160 and cut up the burnt ends.....reseason......a little sauce and foil them up until they are sticky icky and super tender.
but that's just me.
ammoore is offline   Reply With Quote


Old 04-18-2011, 06:34 PM   #4
Rookie'48
Quintessential Chatty Farker

 
Rookie'48's Avatar
 
Join Date: 11-12-06
Location: Des Moines, Iowa
Default

Quote:
Originally Posted by CBQ View Post
... but as always if something comes out badly don't include it ...
This just might be the single most important piece of advice that you'll ever get. I can't count how many times the flat was great but the point wasn't or vice versa. Or the pulled pork was great & the sliced was mushy, etc. If you put it in the box it WILL get judged, for better or worse.
__________________
Dave Compton
KCBS MasterCBJ # 22569
Member of the 100+ Contest Club
Judge Number 6 competition BBQ team

Possibly the only judge ever to get an award from a bunch of cooks

UDS 075 UCB WSM and a bunch of other stuff.
Rookie'48 is offline   Reply With Quote


Thanks from:--->
Old 04-18-2011, 06:40 PM   #5
Arlin_MacRae
somebody shut me the fark up.
 
Arlin_MacRae's Avatar
 
Join Date: 04-14-04
Location: Choctaw, OK
Default

Quote:
Originally Posted by Rookie'48 View Post
This just might be the single most important piece of advice that you'll ever get. I can't count how many times the flat was great but the point wasn't or vice versa. Or the pulled pork was great & the sliced was mushy, etc. If you put it in the box it WILL get judged, for better or worse.
More from the new judge: I had a brisket sample in front of me last weekend that consisted of slices and burnt ends. The slice was great and the delectably candied burnt end was...tasteless. Uh, what? I probably did a double take. And I had to mark the overall turn-in down because of the burnt end.

My fledgling advice is this: TASTE what you're turning in before putting it in the box. Their extra chunks of burnt ends hurt them on my score sheet...
__________________
Arlin MacRae

NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition
Home Brewer, Murderer of Squirrels, Armadillo Inspector
Flaming Pig Head Mod
Black Thermapen, red backlit Thermapen
Certified KCBS BBQ Judge
Missin' KC...
Arlin_MacRae is offline   Reply With Quote


Old 04-21-2011, 01:46 PM   #6
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Default

We actually split the brisket prior to cooking so we always have a chance to make BE's...

Sent from my DROID2 using Tapatalk
__________________
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.
Divemaster is offline   Reply With Quote


Old 04-21-2011, 04:17 PM   #7
Jacked UP BBQ
Babbling Farker
 
Join Date: 06-09-08
Location: Forker River, NJ
Default

Never split a brisket NEVER!
__________________
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
Jacked UP BBQ is offline   Reply With Quote


Thanks from: --->
Old 04-21-2011, 04:24 PM   #8
YankeeBBQ
is One Chatty Farker
 
Join Date: 02-07-06
Location: boston ma
Default

Quote:
Originally Posted by Jacked UP BBQ View Post
Never split a brisket NEVER!
Me either. I do cube up the point and put some in the box. I don't know if they're burnt ends but that cubed up point sure does taste good.
YankeeBBQ is offline   Reply With Quote


Old 04-21-2011, 04:56 PM   #9
Sawdustguy
Quintessential Chatty Farker
 
Sawdustguy's Avatar
 
Join Date: 09-14-05
Location: Vernon, Connecticut
Default

That make three of us, but what the heck do we know, we're Polocks.
__________________
Guy (Pitmaster)
BBQ Team: Lawn Guyland Smokers

Stupidity for Dummies

…because sometimes, you just can’t dumb it down enough…
Sawdustguy is offline   Reply With Quote


Old 04-21-2011, 05:19 PM   #10
Sledneck
is one Smokin' Farker
 
Sledneck's Avatar
 
Join Date: 12-04-05
Location: Wantagh, NY
Default

make sure you put some A-1 on those burnt ends
__________________
[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ
Illuminati Blog[/URL][/COLOR][/B][/SIZE]
[B][COLOR="Blue"][B]Disclaimer:
The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B]
Sledneck is offline   Reply With Quote


Thanks from:--->
Old 04-21-2011, 05:20 PM   #11
Butcher BBQ
is one Smokin' Farker

 
Butcher BBQ's Avatar
 
Join Date: 07-03-07
Location: Chandler,OK
Default

I'm just a sliced guy. Can't ever trust the ends so go with what taste good.
__________________
www.ButcherBBQ.com

"Trust Your Butcher"
Often Imitated, but never Duplicated
Butcher BBQ is offline   Reply With Quote


Thanks from:--->
Old 04-22-2011, 01:32 PM   #12
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Default

Quote:
Originally Posted by Jacked UP BBQ View Post
Never split a brisket NEVER!
I don't know, we've done very well by splitting them.

You do what you want, I'll keep walking with mine.

Sent from my DROID2 using Tapatalk
__________________
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.
Divemaster is offline   Reply With Quote


Thanks from:--->
Old 04-22-2011, 02:13 PM   #13
altomari8868
On the road to being a farker
 
altomari8868's Avatar
 
Join Date: 09-12-10
Location: ST George, Ga
Default

Ball park cook time once you split them?
altomari8868 is offline   Reply With Quote


Old 04-22-2011, 02:17 PM   #14
Jacked UP BBQ
Babbling Farker
 
Join Date: 06-09-08
Location: Forker River, NJ
Default

Quote:
Originally Posted by Divemaster View Post
I don't know, we've done very well by splitting them.

You do what you want, I'll keep walking with mine.

Sent from my DROID2 using Tapatalk
You take walks with your brisket? Thats weird, do you use a leash?! Anyway why split and release juices????? If trimed correctly splitting a brisket is a waste of time and lost juices. IMO
__________________
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
Jacked UP BBQ is offline   Reply With Quote


Old 04-22-2011, 03:01 PM   #15
Born2Smoke
On the road to being a farker
 
Born2Smoke's Avatar
 
Join Date: 02-18-09
Location: Hillsdale, NJ
Default

Quote:
Originally Posted by Jacked UP BBQ View Post
You take walks with your brisket? Thats weird, do you use a leash?! Anyway why split and release juices????? If trimed correctly splitting a brisket is a waste of time and lost juices. IMO
I agree with Matt 100%. When you split a brisket, you release juices that you are trying to maintain in the flat. As meat cooks, the muscles tighten and squeeze juices to the outer edges of the meat while sometimes extracting them. This is why we get pan drippings when roasting large meats and also why we rest meat after cooking. By cutting into the meat, these juices rush out and end up on your cutting board. Unless you plan on turning in your cutting board, I say leave the flat and point connected until your brisket is fully rested at least 30 minutes.
__________________
"So Good, make you wanna slap yo Momma" - Team Name: Three Men and a Babyback
Born2Smoke is offline   Reply With Quote


Thanks from:--->
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Official Brisket Please Help First Brisket What Went Wrong why does my Brisket Suck Thread barbefunkoramaque Q-talk 50 03-30-2015 06:29 PM
Pitmaster T's Official Brisket Please Help First Brisket What Went Wrong why does my Brisket Suck Thread Pitmaster T Q-talk 32 09-16-2011 06:44 PM
Hep a Brother Out With Brisket Timing bigsapper Q-talk 10 08-21-2011 02:49 PM
Hep me hep me!!! mmmmeat Q-talk 7 11-14-2009 10:46 AM

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.





All times are GMT -5. The time now is 01:04 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, 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