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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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Unread 08-04-2011, 04:41 PM   #1
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Default Comp Brisket

Hey all,

I have my first competition coming up in a few months and have been experimenting with brisket. I used to do a traditional all purpose rub with paprika, brown sugar, chili powder, garlic, onion, cumin, salt, etc. but didn't like the sugar with the beef. I then tried the central texas esque salt/pepper method of brisket and I love it.

My question is then, can this simplicity of salt pepper, and some garlic powder without an injection be competitive in BBQ competitions?
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Unread 08-04-2011, 04:53 PM   #2
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Hi Red,
Which contest you cooking? If it's close, I'll most likely be there. Yes, you can win without injecting. Use good beef and wrap it. As far as seasoning is concerned, 2 words. Bovine Bold.
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Unread 08-04-2011, 05:06 PM   #3
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the beef rub i am using now is just about as simple, using the holy cow rub from Peace love and BBQ i added on ingredient that goes well with beef, Im pretty sure that with brisket most of your rub comes off during the cooking process and wrapping the key part is cooking it to the right tendernessi have found that there is a relationship between the two (taste & tenderness) if one score is high the other is high if one is low more than likely they are both low.
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Unread 08-04-2011, 05:14 PM   #4
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Quote:
Originally Posted by jbrink01 View Post
Hi Red,
Which contest you cooking? If it's close, I'll most likely be there. Yes, you can win without injecting. Use good beef and wrap it. As far as seasoning is concerned, 2 words. Bovine Bold.
I am cooking in the Roots n blues festival in columbia, mo. Im a student at mizzou and have gone to the event the past 3 years for the music and have always wanted to enter into the bbq competition and this is the year!

I actually have a bottle of bovine bold. I haven't tried it on its own but I did use it for the spice rub. The main ingredient is salt, like on most rubs, so I tried to dilutte the salt with some paprika and chili powder. I'll have to try it with just bovine bold some time
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Unread 08-04-2011, 05:16 PM   #5
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Quote:
Originally Posted by indianagriller View Post
the beef rub i am using now is just about as simple, using the holy cow rub from Peace love and BBQ i added on ingredient that goes well with beef, Im pretty sure that with brisket most of your rub comes off during the cooking process and wrapping the key part is cooking it to the right tendernessi have found that there is a relationship between the two (taste & tenderness) if one score is high the other is high if one is low more than likely they are both low.
So do you add any liquid when you wrap? I would really like to try wrapping with butcher paper during the cooking process next time.
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Unread 08-04-2011, 05:33 PM   #6
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You want salt, it makes the flavors pop. I don't know about the whole butcher paper thing. Aluminum foil with some liquid in the bottom will do you just fine.

Good luck.
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Unread 08-04-2011, 05:48 PM   #7
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Quote:
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You want salt, it makes the flavors pop. I don't know about the whole butcher paper thing. Aluminum foil with some liquid in the bottom will do you just fine.

Good luck.
Yep, I just dilutted the salt for the spice rub. I let that sit overnight in the fridge. I didn't want a lot of salt because then I did a dry brine that morning. I put on a layer of kosher salt, lemon pepper, and then coarse pepper. I wanted the layer of kosher to pull the spice rub into the meat.

With the butcher paper, i wanted to try it because as i was reading it allows steam to escape and keeps the crust...crusty
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Unread 08-04-2011, 06:05 PM   #8
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Not sure about all that either. Stick with your Bovine Bold, wrap with aluminum foil around 160-165 with some liquid in the bottom, and pull when your temp probe slides in like butter somewhere in the 195-200* range. Don't worry about the crusty crust.
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Unread 08-04-2011, 06:44 PM   #9
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I think your making it harder than it has to be. IMHO.
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Unread 08-04-2011, 06:55 PM   #10
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Quote:
Originally Posted by jbrink01 View Post
I think your making it harder than it has to be. IMHO.
I wouldn't doubt that. Still in experimenting phase so trying as much as I can. Next experiment will be bovine bold.

So people keep saying liquid.... are we talking au jus? some special concoction?
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Unread 08-04-2011, 06:58 PM   #11
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Google "Ricks Sinful Marinade".
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Unread 08-04-2011, 07:22 PM   #12
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Google "Ricks Sinful Marinade".
That looks good! will have to try that next time along with the foil.
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Unread 08-04-2011, 07:32 PM   #13
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I don't do competitions but just throwing my own opinion out; a correctly cooked brisket does not need injections or rubbed down with a laundry list of spices. Salt, pepper, garlic salt and thats it for me.
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Unread 08-04-2011, 07:34 PM   #14
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donnie's brisket recipe/technique is excellent.

however, like jbrink said, your complicating things by adding to it.

i like butcher paper...sometimes.

although, i'd disagree about not injecting.
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Unread 08-04-2011, 07:35 PM   #15
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Quote:
Originally Posted by azmark View Post
I don't do competitions but just throwing my own opinion out; a correctly cooked brisket does not need injections or rubbed down with a laundry list of spices. Salt, pepper, garlic salt and thats it for me.
agreed, but for competition, it's a competition.

the rules of what's good are different.
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