Brisket hep.. Please.

altomari8868 · 04-18-2011, 02:02 PM

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.

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.
If you do burnt ends in with slices have you found it successful.

Any help would be huge.... Thanks in advance.

CBQ · 04-18-2011, 02:36 PM

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.

ammoore · 04-18-2011, 03:46 PM

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.

Rookie'48 · 04-18-2011, 05:34 PM

Quote:

Originally Posted by CBQ

... 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.

Arlin_MacRae · 04-18-2011, 05:40 PM

Quote:

Originally Posted by Rookie'48

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...

Divemaster · 04-21-2011, 12:46 PM

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

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Jacked UP BBQ · 04-21-2011, 03:17 PM

Never split a brisket NEVER!

YankeeBBQ · 04-21-2011, 03:24 PM

Quote:

Originally Posted by Jacked UP BBQ

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.

Sawdustguy · 04-21-2011, 03:56 PM

That make three of us, but what the heck do we know, we're Polocks.

Sledneck · 04-21-2011, 04:19 PM

make sure you put some A-1 on those burnt ends

Butcher BBQ · 04-21-2011, 04:20 PM

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

Divemaster · 04-22-2011, 12:32 PM

Quote:

Originally Posted by Jacked UP BBQ

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.

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altomari8868 · 04-22-2011, 01:13 PM

Ball park cook time once you split them?

Jacked UP BBQ · 04-22-2011, 01:17 PM

Quote:

Originally Posted by Divemaster

I don't know, we've done very well by splitting them.

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

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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

Born2Smoke · 04-22-2011, 02:01 PM

Quote:

Originally Posted by Jacked UP BBQ

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.

04-18-2011, 02:02 PM	#1
altomari8868 On the road to being a farker Join Date: 09-12-10 Location: ST George, Ga Downloads: 0 Uploads: 0	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. 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. If you do burnt ends in with slices have you found it successful. Any help would be huge.... Thanks in advance.

04-18-2011, 02:36 PM	#2
CBQ is One Chatty Farker Join Date: 01-11-09 Location: Cumberland, RI Downloads: 0 Uploads: 0	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 __________________ ZBQ Competition BBQ Team, Rhode Island www.teamzbq.com KCBS, KCBS CBJ, NEBS

04-21-2011, 12:46 PM	#6
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois Downloads: 0 Uploads: 0	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.

04-21-2011, 03:17 PM	#7
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	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

04-21-2011, 03:56 PM	#9
Sawdustguy Babbling Farker Join Date: 09-14-05 Location: Manorville, Long Island Downloads: 0 Uploads: 0	That make three of us, but what the heck do we know, we're Polocks. __________________ Guy (Brewmaster and Pitmaster) BBQ Team: *Two Fat Polocks BBQ Team* Brewery: Black Dog Brewery BBQ Equipment: "Sam I Am": XL Big Green Egg "Barbra Q": Lang 84 Deluxe "R2 and D2": Twin 22" Weber Smokey Mountains Brewery: Custom Made Automated Souped Up Sabco

04-18-2011, 03:46 PM	#3
ammoore On the road to being a farker Join Date: 06-10-08 Location: Troy, IL Downloads: 0 Uploads: 0	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.

04-21-2011, 04:19 PM	#10
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY Downloads: 0 Uploads: 0	make sure you put some A-1 on those burnt ends __________________ BBQ Illuminati Blog 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.

04-21-2011, 04:20 PM	#11
Butcher BBQ is one Smokin' Farker Join Date: 07-03-07 Location: Chandler,OK Downloads: 0 Uploads: 0	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

04-22-2011, 01:13 PM	#13
altomari8868 On the road to being a farker Join Date: 09-12-10 Location: ST George, Ga Downloads: 0 Uploads: 0	Ball park cook time once you split them?

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