The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
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
Unread 01-28-2012, 08:53 AM   #1
Brauma
Quintessential Chatty Farker
 
Brauma's Avatar
 
Join Date: 05-04-05
Location: Goochland, VA
Downloads: 0
Uploads: 0
Default Brisket practice on steaks?

My local Beer Lion (that's Food Lion for all you outside the Old Dominion) had Sirloin Tip Steaks on sale this week. I picked up a pack and thought, Hmmm, these look like mini briskets.

I'm wondering if any of you have ever tested your flavor profiles for your comp briskets on a lean steak. This would be a very cost-effective way to try several flavor profiles side-by-side on the same cook and have a taste test.
__________________
Mark - part of Cat Sass BBQ Team. Community Development VP - Secret Squirrel Society (but we don't exist)
Member: Mid Atlantic BBQ Association. Member: KCBS. CBJ # 31818

"Life's too short to drink cheap beer or eat crotchpot BBQ"

NB Bandera - refurbished; Two Big Green Eggs: Poncho - Large, and Lefty - Small; Weber Kettles; 6' fire pit; Super fast Blue Thermapen
Brauma is offline   Reply With Quote


Unread 01-28-2012, 09:22 AM   #2
Podge
is One Chatty Farker
 
Join Date: 09-25-06
Location: Elk Creek, Ky.
Downloads: 0
Uploads: 0
Default

If you plan on cooking that steat at the same temp as you would a brisket, you might have fairly good results. But I kind of doubt it. Just the muscle type differences in briskets to other lean meats alone is quite different. Fat content, and type of fats, fast twitch/slow twitch fibers, blood flow, etc. all effect the taste of the meat.

As far as getting some sort of a good feeling on a flavor profile of a particular rub or marinade, but a chuck roast and use that. It will at least give you a good idea if it'd might work for a brisket. I wouldn't use a steak personally.
Podge is offline   Reply With Quote


Thanks from:--->
Unread 01-28-2012, 09:46 AM   #3
Flavor Gangster
On the road to being a farker
 
Flavor Gangster's Avatar
 
Join Date: 11-26-11
Location: IL
Downloads: 0
Uploads: 0
Default

We are talking to different things here.
Flavor and Texture(Mouthfeel).
If you test you marinades, seasonings for flavor then yes, you will get a general idea. Will it taste the same. No way.
-Think about-
-Your seasoning on a brisket goes to say 250 F for 12 hours or more. Or higher and faster depending on how you cook.
-Most of the volitile oils in your seasoning flash off and your left with maybe 50% of your flavor impact. Along with Caramelization and Enzyme Reactions.

I test all the time before I spend money on a large piece of meat and throw the unknown onto it.

All seasonings are generally good to go that you purchase. I don't think anyone in their right mine would pay to have their seaosnig bottled if it sucked that bad.
Taste is personal!
If you build your own then I sggest the following.
-Cut and Season a shoulder or chuck pc of Beef. Even as small as 4 OZ.
-Coat it with seasoning and place on to foil lined tray. Pre heat oven to 400F.
-Place seasoned meat into oven and cook for 30-45 minutes.
Remove and rest for 5 minutes.

This will give a general idea of your spices, salt, sweetness, herb notes and other savory notes.
-You have to image the layer of smoke and texture of brisket and determine yourself wether or not you like and will move forward with a $40 Brisket.
__________________
"Garnish, We don't need no stinkin Garnish"
Flavor Gangster is offline   Reply With Quote


Thanks from:--->
Unread 01-28-2012, 10:28 AM   #4
boogiesnap
Babbling Farker

 
Join Date: 04-22-10
Location: NEW ENGLAND
Downloads: 0
Uploads: 0
Default

somewhere, recently, i read a suggestion cutting a brisket into small 2# or so peices to test flavor profiles.

sounded good to me.
__________________
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR]

avatar by grillman. patent pending. :mad2::becky:
boogiesnap is offline   Reply With Quote


Unread 01-28-2012, 10:33 AM   #5
Flavor Gangster
On the road to being a farker
 
Flavor Gangster's Avatar
 
Join Date: 11-26-11
Location: IL
Downloads: 0
Uploads: 0
Default

Now that I think about more. Half way Dried Jerky would be your closest test. 3-4 hours in Dehydrator. Eat fresh don't save. Too Dangerous.
__________________
"Garnish, We don't need no stinkin Garnish"
Flavor Gangster is offline   Reply With Quote


Unread 01-28-2012, 11:36 AM   #6
Brauma
Quintessential Chatty Farker
 
Brauma's Avatar
 
Join Date: 05-04-05
Location: Goochland, VA
Downloads: 0
Uploads: 0
Default

Thanks. I was thinking along the lines of testing beef rubs and techniques on beef in a quick test. But I hadn't thought that the flavors may change or taste differently between low & slow temps and a relatively fast reverse seer method for the steak.

That's why you gotta love this place. Thanks again
__________________
Mark - part of Cat Sass BBQ Team. Community Development VP - Secret Squirrel Society (but we don't exist)
Member: Mid Atlantic BBQ Association. Member: KCBS. CBJ # 31818

"Life's too short to drink cheap beer or eat crotchpot BBQ"

NB Bandera - refurbished; Two Big Green Eggs: Poncho - Large, and Lefty - Small; Weber Kettles; 6' fire pit; Super fast Blue Thermapen
Brauma is offline   Reply With Quote


Unread 01-28-2012, 11:43 AM   #7
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

I cooked a Sirloin Tip Roast like a Brisket just the other day. It smelled like brisket, but didn't taste like one. It as good, but not brisket. As far as bark goes though, they were pretty similar.
__________________
Crockpot Bigglesworth
3rd Degree Verified Crockpot Ninja
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the BBQ Brethren Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club member
bigabyte is online now   Reply With Quote


Thanks from: --->
Unread 01-28-2012, 12:22 PM   #8
Big Ace
Full Fledged Farker

 
Big Ace's Avatar
 
Join Date: 08-04-10
Location: Orange County
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by boogiesnap View Post
somewhere, recently, i read a suggestion cutting a brisket into small 2# or so peices to test flavor profiles.

sounded good to me.
Yep that's how I would do it.
Big Ace is offline   Reply With Quote


Unread 01-28-2012, 01:09 PM   #9
huminie
is one Smokin' Farker
 
Join Date: 07-11-10
Location: Gilroy, CA
Downloads: 0
Uploads: 0
Default

Best way to test flavor profiles with brisket is to take a brisket and cut it in half lengthwise. No two briskets will taste the same, so this way you can see how it tastes in all the different parts. If you cooked two you could test 4 different flavor combinations.
__________________
2011 CBBQA Rookie ToY - 6th Overall, 2012 American Royal Invitational - Huminie's Hogalicious BBQ
huminie is offline   Reply With Quote


Unread 01-28-2012, 06:55 PM   #10
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0
Default

I often try new flavor profiles for my brisket on beef ribs or beef short ribs. I cook them low and slow for 6 to 8 hours so I avoid the sear.

The ribs are close to the fat content of a point and I can try 5 or 6 different mixes at the same time.

It's what my daughter used to call "Brisket on a Stick"
__________________
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


Unread 01-28-2012, 07:07 PM   #11
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by huminie View Post
Best way to test flavor profiles with brisket is to take a brisket and cut it in half lengthwise. No two briskets will taste the same, so this way you can see how it tastes in all the different parts. If you cooked two you could test 4 different flavor combinations.
No 2 briskets taste the same?
__________________
Pitmaster @ Lockharts BBQ
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Unread 01-28-2012, 07:11 PM   #12
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bbq Bubba View Post
No 2 briskets taste the same?
And watch out for those left and right side pork shoulders!
__________________
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


Unread 01-28-2012, 07:13 PM   #13
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

Quote:
Originally Posted by Bbq Bubba View Post
No 2 briskets taste the same?
I cooked a brisket like a tri-tip and it didn't taste like other briskets.
__________________
Crockpot Bigglesworth
3rd Degree Verified Crockpot Ninja
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the BBQ Brethren Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club member
bigabyte is online now   Reply With Quote


Reply

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

Loading



All times are GMT -5. The time now is 01:08 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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