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 08-21-2012, 09:42 PM   #1
TELL YOU WHAT BBQ
On the road to being a farker

 
TELL YOU WHAT BBQ's Avatar
 
Join Date: 07-17-08
Location: Sloatsburg NY
Downloads: 0
Uploads: 0
Default How LONG before removing Point for B. ENDS??

Ok...brisket probes like buttah'...lift that B... carry to prep table... FOIL IS OPEN.

NOW...my question is, "HOW LONG do I rest brisket before separating POINT from flat?"

Do you put in CAMBRO for XXX time before prepping burnt ends? Or, remove point and put FLAT in CAMBRO?

I can't figure out should I 'rest' entire brisky before I remove POINT for B. Ends??

Last cook..I removed the point right out of heat and she was a "squirter"!!! Felt like we lost a LOT of moist goodness.

(Backwoods Party - Temp 270 -- 'Burchered' brisky in at 230 am -- foiled fat side up after 4.5 hours -- probed at 1030amish - CAMBRO --flat back on at noon:30 with a bit more rub)

Cass
__________________
TELL YOU WHAT BBQ! -ASHkickin' Q
www.TELLYOUWHATBBQ.com
BBQ BLOG: www.TYWBBQ.com

RUB IT
SMOKE IT
PULL IT
!
- KCBS Judge #21965
TELL YOU WHAT BBQ is offline   Reply With Quote


Unread 08-21-2012, 09:53 PM   #2
jbrink01
is Blowin Smoke!
 
jbrink01's Avatar
 
Join Date: 08-17-06
Location: Washington, Missouri
Downloads: 0
Uploads: 0
Default

As soon as the flat is done, seperate the 2, wrap the flat, reseason the cut side and Cambro. Trim the point, season it and toss back on the pit until done.
__________________
[CENTER][B][/B] [/CENTER]
[CENTER][B][I][B]KCBS #13207[/B][/I][/B][/CENTER]
[CENTER][B][I]2013 Insane Can Posse [/I][I]Tour [/I][/B][/CENTER]
[CENTER][I]Sponsored By: [/I][/CENTER]
[CENTER][B][I]Gateway BBQ Store[/I][/B][/CENTER]
[CENTER][B][I]Blues Hog BBQ Company[/I][/B][/CENTER]
[CENTER][B][I]Plowboys BBQ Company[/I][/B][/CENTER]
jbrink01 is offline   Reply With Quote


Unread 08-22-2012, 08:47 AM   #3
Wampus
somebody shut me the fark up.

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

Not disagreeing with Jeff at all, but for us, we have a certain time we want to cook our BEs. So, the flat/point may or may not rest much. If the flat is done early, then we pull the packer and hold it until it's time to seperate, cube and put the BE's on the smoker. If the flat is more stubborn, we may take it off, seperate and then cube immediately. We've even had to pull the brisket off, seperate and cube BEs and put BOTH flat and BEs back on to finish. Bottom line, we know when we want to prep and start our BEs. THAT time never changes in our timeline. Everything else can and likely will change, based on when the flat is ready to come off.
__________________
SSUDS
18.5", 22.5" OTS
Weber Performer
Large BGE (chambersuac's)
Onyx Oven
The Fiery Furnace (chambersuac's)
Big JT's Smokin' BBQ Competition Team
Wampus is offline   Reply With Quote


Thanks from: --->
Unread 08-22-2012, 08:52 AM   #4
Jaskew82
is One Chatty Farker
 
Jaskew82's Avatar
 
Join Date: 06-20-11
Location: Airmont, NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Wampus View Post
Not disagreeing with Jeff at all, but for us, we have a certain time we want to cook our BEs. So, the flat/point may or may not rest much. If the flat is done early, then we pull the packer and hold it until it's time to seperate, cube and put the BE's on the smoker. If the flat is more stubborn, we may take it off, seperate and then cube immediately. We've even had to pull the brisket off, seperate and cube BEs and put BOTH flat and BEs back on to finish. Bottom line, we know when we want to prep and start our BEs. THAT time never changes in our timeline. Everything else can and likely will change, based on when the flat is ready to come off.

This for me too.
__________________
Hillside BBQ

2013 Stumps Classic - Delivered 4/15/13
Large BGE - Rescued 2012
2010 WSM 22.5"
2010 Weber genesis gas grill
Rescued 22.5 Weber One-touch gold
Yellow Thermopen
BBQ Guru CyberQ
2011 Built UDS - Retired
Jaskew82 is offline   Reply With Quote


Unread 08-22-2012, 08:53 AM   #5
MAP
Full Fledged Farker
 
MAP's Avatar
 
Join Date: 01-31-12
Location: Great Mills, Md
Downloads: 0
Uploads: 0
Default

Here is one for some depate, Do you sauce your burnt ends or not?
__________________
Mike - Southern Maryland Smokers, 22 1/2 WSM X 3
MAP is online now   Reply With Quote


Unread 08-22-2012, 08:54 AM   #6
Jacked UP BBQ
Babbling Farker
 
Join Date: 06-09-08
Location: Forker River, NJ
Downloads: 0
Uploads: 0
Default

I never seperate, I don't see any reason. All the flavorfull ends are exposed during the entire cooking process. This is all in the way you trim.
__________________
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
Jacked UP BBQ is offline   Reply With Quote


Unread 08-22-2012, 08:54 AM   #7
jbrink01
is Blowin Smoke!
 
jbrink01's Avatar
 
Join Date: 08-17-06
Location: Washington, Missouri
Downloads: 0
Uploads: 0
Default

Wampus - You are correct sir. What I didn't say was that i leave my BE's on for 1 Hour after the flat is done, and, based on the way I trim them, they generally turn out. I cube and sauce mine at turn ins so i have 2 sides seasoned and 4 sides cut. My flat is typically done in about a 1 hour window. The BE's just get 1 more.
__________________
[CENTER][B][/B] [/CENTER]
[CENTER][B][I][B]KCBS #13207[/B][/I][/B][/CENTER]
[CENTER][B][I]2013 Insane Can Posse [/I][I]Tour [/I][/B][/CENTER]
[CENTER][I]Sponsored By: [/I][/CENTER]
[CENTER][B][I]Gateway BBQ Store[/I][/B][/CENTER]
[CENTER][B][I]Blues Hog BBQ Company[/I][/B][/CENTER]
[CENTER][B][I]Plowboys BBQ Company[/I][/B][/CENTER]
jbrink01 is offline   Reply With Quote


Unread 08-22-2012, 08:56 AM   #8
timzcardz
Babbling Farker

 
timzcardz's Avatar
 
Join Date: 07-22-05
Location: Long Island, NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by TELL YOU WHAT BBQ View Post
NOW...my question is, "HOW LONG do I rest brisket before separating POINT from flat?"
No reason to rest. You aren't cutting into the meet itself.

You're separating two muscle groups with fat between them.
__________________
GRIM REAPER SMOKERS - "BBQ To Die For"
"Founders Club" Operation BBQ Relief
Weber Smokey Mountain x 2
Weber Genesis Silver x 2
Weber One Touch Gold
Weber Performer x 2
Weber Smokey Joe
Bottle of Absolut
Bottle of Beer
Everything Ripken, "Cards and Que. One tastes of cardboard, the other sweet blue." ©
timzcardz is online now   Reply With Quote


Unread 08-22-2012, 08:59 AM   #9
jbrink01
is Blowin Smoke!
 
jbrink01's Avatar
 
Join Date: 08-17-06
Location: Washington, Missouri
Downloads: 0
Uploads: 0
Default

So this thread has me wondering. I've been first in brisket with NO burnt ends. I've been first with burnt ends that were simply cubed point and never sent back to the pit. I've been first with ends that were done the way I described. I've seperated prior to cook, after cook, and partialy for the cook.

Anybody else as confused as I am...?
__________________
[CENTER][B][/B] [/CENTER]
[CENTER][B][I][B]KCBS #13207[/B][/I][/B][/CENTER]
[CENTER][B][I]2013 Insane Can Posse [/I][I]Tour [/I][/B][/CENTER]
[CENTER][I]Sponsored By: [/I][/CENTER]
[CENTER][B][I]Gateway BBQ Store[/I][/B][/CENTER]
[CENTER][B][I]Blues Hog BBQ Company[/I][/B][/CENTER]
[CENTER][B][I]Plowboys BBQ Company[/I][/B][/CENTER]
jbrink01 is offline   Reply With Quote


Unread 08-22-2012, 09:00 AM   #10
jbrink01
is Blowin Smoke!
 
jbrink01's Avatar
 
Join Date: 08-17-06
Location: Washington, Missouri
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by timzcardz View Post
No reason to rest. You aren't cutting into the meet itself.

You're separating two muscle groups with fat between them.
When I was separating after the flat was done, I rested maybe 5 minutes because it was freaking HOT and I'd have to find my gloves.
__________________
[CENTER][B][/B] [/CENTER]
[CENTER][B][I][B]KCBS #13207[/B][/I][/B][/CENTER]
[CENTER][B][I]2013 Insane Can Posse [/I][I]Tour [/I][/B][/CENTER]
[CENTER][I]Sponsored By: [/I][/CENTER]
[CENTER][B][I]Gateway BBQ Store[/I][/B][/CENTER]
[CENTER][B][I]Blues Hog BBQ Company[/I][/B][/CENTER]
[CENTER][B][I]Plowboys BBQ Company[/I][/B][/CENTER]
jbrink01 is offline   Reply With Quote


Unread 08-22-2012, 09:01 AM   #11
MAP
Full Fledged Farker
 
MAP's Avatar
 
Join Date: 01-31-12
Location: Great Mills, Md
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by jbrink01 View Post
So this thread has me wondering. I've been first in brisket with NO burnt ends. I've been first with burnt ends that were simply cubed point and never sent back to the pit. I've been first with ends that were done the way I described. I've seperated prior to cook, after cook, and partialy for the cook.

Anybody else as confused as I am...?
Just sounds to me like you know your brisket. and yes you confused me...lol
__________________
Mike - Southern Maryland Smokers, 22 1/2 WSM X 3
MAP is online now   Reply With Quote


Unread 08-22-2012, 10:45 AM   #12
rooftop bbq
On the road to being a farker
 
Join Date: 05-17-10
Location: menifee ca
Downloads: 0
Uploads: 0
Default

we seperate our point out @ 12:30 right after rib turn in and before we start making our pork box. cube point add more rub and a bit of brown sugar a spritz of juice, then foil and back in the smoker until turn in. we never add sauce
rooftop bbq is offline   Reply With Quote


Unread 08-22-2012, 03:33 PM   #13
Smitty250
Full Fledged Farker
 
Smitty250's Avatar
 
Join Date: 02-18-10
Location: Scottsdale, AZ
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by rooftop bbq View Post
we seperate our point out @ 12:30 right after rib turn in and before we start making our pork box. cube point add more rub and a bit of brown sugar a spritz of juice, then foil and back in the smoker until turn in. we never add sauce
Brown sugar you say...Might have to try this out in Mesquite in a couple weeks...
__________________
Loot N' Booty BBQ - Lang 60 Deluxe, 22.5 WSM, 18.5 WSM
Smitty250 is offline   Reply With Quote


Thanks from: --->
Unread 08-23-2012, 10:57 AM   #14
rooftop bbq
On the road to being a farker
 
Join Date: 05-17-10
Location: menifee ca
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Smitty250 View Post
Brown sugar you say...Might have to try this out in Mesquite in a couple weeks...
oh sorry i meant to say cayenne powder not brown sugar. good luck
rooftop bbq is offline   Reply With Quote


Thanks from:--->
Unread 08-23-2012, 11:06 AM   #15
Parts_Guy
On the road to being a farker
 
Join Date: 10-26-11
Location: Coloma,WI
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by MAP View Post
Here is one for some depate, Do you sauce your burnt ends or not?
Sauce
__________________
Peter Matijevich Smokin' Croatians
Parts_Guy 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 08:38 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