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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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Old 07-31-2012, 12:16 AM   #1
Porky Joes
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Join Date: 08-23-10
Location: Des Plaines, IL
Default Beef, Ribs, and Chicken contest.

I might be entering an amateur contest and the three areas are beef, ribs, and chicken. The cook time is about 5hrs before the first turn in. What would be the best part to q for the beef?


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Old 07-31-2012, 07:21 AM   #2
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Join Date: 09-10-03
Location: Great Bend, Kansas

Tri-tip would be a great beef entry, not really BBQ but if it is anything beef it would work. I have seen ribeye steak presented for anything beef also. Beef short ribs would be an awsome entry if they are cooked right (I have never cooked them myself).
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Old 07-31-2012, 08:29 AM   #3
Curling Q
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Join Date: 06-06-12
Location: Owatonna, MN

I have entered Tri Tip in a backyard anything beef before with good results. One piece of advice I would give on it is to know your rest period for the meat. We cooked 2 cut into the first one and liked it and sent it in. Let our 2nd one sit about 1/2 hr longer and turned out that with the longer rest period it was way better. We won't make that mistake again.
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Old 07-31-2012, 09:14 AM   #4
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Location: New Jersey

A smaller chuck roast or something like that has that kind or rich texture and marbling of brisket but could be done a lot faster. Also think about doing like two 3-4 LB flats?
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Old 07-31-2012, 09:25 AM   #5
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Join Date: 12-09-04
Location: Chicago 'Burbs

It's possible to get brisket done in 5 hours at high temp. If you pull it off it would be very impressive.

Having said that, I'd say Tritip is safer. Restaurant Depot in Lombard usually has them. They come 4 or 5 to a cryovac.
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Old 07-31-2012, 10:42 PM   #6
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Tri-Tip here!
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Old 08-01-2012, 03:00 AM   #7
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The last non-sanctioned event we did had the top three finishers in the beef category turning in hot/fast brisket. We had 6 hours to cook from start to turn-ins.
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