ブタ
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 07-03-2012, 09:06 PM   #1
Greg60525
On the road to being a farker
 
Join Date: 03-08-09
Location: LaGrange Highlands, Illinois
Downloads: 0
Uploads: 0
Default "Tightening Up" - How Do You Plan For It?

OK..........this is not a P90X or Insanity thread!

Basically, my question refers to brisket and ribs, although it probably pertains to pork butt and chicken, as well. If you cook the brisket or ribs to tender perfection and then turn them in right away they should maintain that same level of tenderness (or close to it) when the judges get it, unless it sits too long. Agreed?

Now, what if you again cook the meats to perfection, but then you hold and rest the meat............won't the meat "tighten up"? For ribs, what would have been a perfect bite with the meat pulling away from the bone cleanly, only at the bite mark, once rested may not pull away so cleanly. And with brisket, the perfect pull test with just a slight amount of stretch, now when rested, exhibits more stretch than ideal.

How is this dealt with? If you know you are going to rest the meat, especially brisket, which is almost always held and then rested, do you plan on overcooking the meat? For ribs, do you take it to the point of near falling of the bone to account for the "tightening up" process? Do you take brisket to the point, that it nearly falls apart when you pick it up to account for "tightening up" process?

Thanks for any comments that you can share,
__________________
Greg
Greg60525 is offline   Reply With Quote


Unread 07-03-2012, 09:40 PM   #2
Podge
is One Chatty Farker
 
Join Date: 09-25-06
Location: Elk Creek, Ky.
Downloads: 0
Uploads: 0
Default

In 8 years of competing, I've never really thought about it.
Podge is offline   Reply With Quote


Unread 07-03-2012, 10:16 PM   #3
Q-Dat
Babbling Farker

 
Q-Dat's Avatar
 
Join Date: 12-03-08
Location: Pearl River LA
Downloads: 0
Uploads: 0
Default

This is a very good question.

I have never had to hold ribs, so I haven't experienced it there, but I have definitely noticed that brisket stiffens up significantly after a long rest. I wonder what causes it. Its not like it got cold. Its pretty close to the same temperature it was when I put it in the box
Q-Dat is offline   Reply With Quote


Unread 07-03-2012, 10:26 PM   #4
Butt Rubb'n BBQ
Full Fledged Farker
 
Butt Rubb'n BBQ's Avatar
 
Join Date: 05-07-12
Location: Woodstock ga
Downloads: 0
Uploads: 0
Default

You are holding the meat to allow the juices to distribute back throughout the meat. When you put the meat back on to glaze it will relax again. Would not try to hold ribs.
Butt Rubb'n BBQ is offline   Reply With Quote


Unread 07-04-2012, 07:43 AM   #5
Wampus
somebody shut me the fark up.

 
Wampus's Avatar
 
Join Date: 06-05-09
Location: Mooresville, IN
Downloads: 0
Uploads: 0
Default

We don't necessarily plan for it, but I do know that when we take our ribs off, they're usually very loose. After we pour off the juices, we leave them sit on the table, loosely foil tented for a rest and they do tighten up during the rest. We don't necessarily hold them, but take them off about 30 minutes before turn in. We end up happy with how they turn out.

Don't really think about or have trouble with brisket or pork and we never hold chicken.
__________________
Big JT's Smokin' BBQ Competition Team

"The path was worn and slippery. My foot slipped from underneath me, knocking the other out of the way, but I recovered and said to myself, 'It's a slip and not a fall.'"
-Abraham Lincoln
Wampus is offline   Reply With Quote


Unread 07-04-2012, 08:57 AM   #6
jaestar
On the road to being a farker

 
jaestar's Avatar
 
Join Date: 06-01-11
Location: Adel, IA
Downloads: 0
Uploads: 0
Default

I had this happen to me with a brisket a couple of weeks ago. Pulled at around 205 and probed like butter. Rested for 4-5 hours, sliced nice and juicy but was tough as leather and really put the pull in pull-test. I turned in my other brisket and ended up 9th. The sad thing is, this had the best flavor I have ever had in a brisket. It had a much more noticeable beefy flavor and was one of the best tasting pieces of beef I had ever had. It tasted that much better that it was a tough decision on which to turn in.
__________________
Jaestar BBQ
FEC100 x 2
Jambo Backyard
XL BGE
22.5" WSM, 18.5" WSM
22.5" Weber Kettle x2, Smokey Joe
500 Gallon UBS
Bradley Smoker
Super-fast Orange Thermapen
Sponsored by Simply Marvelous
jaestar is offline   Reply With Quote


Unread 07-04-2012, 09:13 AM   #7
Shady
Knows what a fatty is.
 
Join Date: 12-12-10
Location: Maple Shade, N.J.
Downloads: 0
Uploads: 0
Default

I routinely hold brisket for at least three hours sealed in foil in a cambro. I have held ribs for one hour and also wrapped in foiling a cambro. With those two I close the vent and do not see any difference. I rest pork in my second cambro wrapped in foil and crack the door to vent heat and stop the cooking. Again no real change. I have never held chicken. I cook to 3 degrees below ideal temperature for big meat. I don't see any difference in holding pork, as some as you cut into them moisture starts to go away. I guess you could call that tightening up.
__________________
Paul (Shady Crew BBQ Team)
Shady is offline   Reply With Quote


Unread 07-04-2012, 09:34 AM   #8
Candy Sue
is one Smokin' Farker


 
Join Date: 09-03-09
Location: Pine Bluff, AR
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by jaestar View Post
I had this happen to me with a brisket a couple of weeks ago. Pulled at around 205 and probed like butter. Rested for 4-5 hours, sliced nice and juicy but was tough as leather and really put the pull in pull-test. I turned in my other brisket and ended up 9th. The sad thing is, this had the best flavor I have ever had in a brisket. It had a much more noticeable beefy flavor and was one of the best tasting pieces of beef I had ever had. It tasted that much better that it was a tough decision on which to turn in.
I would have picked my best slices, laid them out on a piece of foil like I was going to put them in the box, poured juice on them, folded the foil up tight and put back in the cooker to loosen up. Doesn't take too long, 20 minutes or so, which means you're slicing brisket early.
Candy Sue is offline   Reply With Quote


Thanks from: --->
Unread 07-04-2012, 10:36 AM   #9
AZScott
Take a breath!
 
Join Date: 02-22-08
Location: Phoenix, AZ
Downloads: 0
Uploads: 0
Default

If it's tightening up on you I would venture to say it was never cooked enough in the first place.
__________________
Little Miss BBQ
AZScott is offline   Reply With Quote


Unread 07-04-2012, 11:56 AM   #10
Podge
is One Chatty Farker
 
Join Date: 09-25-06
Location: Elk Creek, Ky.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Candy Sue View Post
I would have picked my best slices, laid them out on a piece of foil like I was going to put them in the box, poured juice on them, folded the foil up tight and put back in the cooker to loosen up. Doesn't take too long, 20 minutes or so, which means you're slicing brisket early.
It's a shame that doesn't work for the money muscle, as it's illegal.
Podge is offline   Reply With Quote


Thanks from:--->
Unread 07-04-2012, 10:57 PM   #11
Greg60525
On the road to being a farker
 
Join Date: 03-08-09
Location: LaGrange Highlands, Illinois
Downloads: 0
Uploads: 0
Default

Thanks all for the comments and advice. Happy 4th to all!

Quote:
Originally Posted by Shady View Post
I routinely hold brisket for at least three hours sealed in foil in a cambro. I have held ribs for one hour and also wrapped in foiling a cambro. With those two I close the vent and do not see any difference. I rest pork in my second cambro wrapped in foil and crack the door to vent heat and stop the cooking. Again no real change. I have never held chicken. I cook to 3 degrees below ideal temperature for big meat. I don't see any difference in holding pork, as some as you cut into them moisture starts to go away. I guess you could call that tightening up.
I don't use a Cambro, but I do use a preheated cooler. I place 2 briskets and 2 pork butts in there. I do vent the foil until the temp of the meat drops a few degrees then I wrap a towel around each foil-wrapped meat an place into the cooler.

Could the space in the cooler be too confined and allow the meat to continue cooking or dry out? In a Cambro each meat is on a separate shelf, correct? All of my meat is basically on top of each each other with towels taking up any dead space..........there isn't much space left with 2 briskets and 2 butts.

Quote:
Originally Posted by Candy Sue View Post
I would have picked my best slices, laid them out on a piece of foil like I was going to put them in the box, poured juice on them, folded the foil up tight and put back in the cooker to loosen up. Doesn't take too long, 20 minutes or so, which means you're slicing brisket early.
Thanks for the tip............I'll have to try this!

Thanks again,
__________________
Greg
Greg60525 is offline   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 05:59 AM.


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