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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 08-28-2012, 04:13 PM   #1
TOPPWV
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Default Brisket trainning

What cut of meat would you guys recommend to practice brisket cooking on without breaking the bank on a actual brisket?
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Unread 08-28-2012, 04:14 PM   #2
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a brisket.
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Unread 08-28-2012, 04:16 PM   #3
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I've never tried it, but I've heard shoulder clods are fairly close and quite a bit cheaper.
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Unread 08-28-2012, 04:19 PM   #4
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only one way to practice brisket. cook brisket.

however, there may be a compression of the learning curve. search nightrain.
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Unread 08-28-2012, 04:42 PM   #5
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When I was at Restaurant Depot a week or so ago the briskets were $1 per pound less than shoulder clod.

If you are testing our rubs or injections you can cut a brisket into pieces and use a different rub or injection on each piece, but for nailing timing and tenderness the only thing that will help is a brisket.
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Unread 08-28-2012, 04:55 PM   #6
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Quote:
Originally Posted by TOPPWV View Post
What cut of meat would you guys recommend to practice brisket cooking on without breaking the bank on a actual brisket?
Are you serious or just farking with us...
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Unread 08-28-2012, 04:57 PM   #7
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Chicken?

What's cheaper per pound than brisket?
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Unread 08-28-2012, 05:02 PM   #8
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I just gotta ask.

If you can not afford a brisket or two for practice (even cheap ones from Wally World), do you have the $$ to enter and cook a competition??
Incredibly expensive "hobby" for most folks.

Just something to consider.

In addition--maybe you can find friends or family to pay part or all of the cost for practice meat.

Nothing can substitute for using the real thing for practice.

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Unread 08-28-2012, 05:12 PM   #9
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Bad thing is were I live you cant run out to the store and buy a brisket. And when they do carry them it's only one month out of the year. On top of that they have them priced at $80 a pop. So thanks for the help any way.
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Unread 08-28-2012, 05:27 PM   #10
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How far is the nearest Restaurant Depot? it may be worth the drive to buy a case or two and stick them in the freezer.
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Unread 08-28-2012, 05:28 PM   #11
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You can practice cooking any large beef cut to get timing and smoke control down. You can use a chuck clod if that is cheaper, it will give you experience with getting a large piece of meat to cook for a long time and to the proper feel of a probe.

But, as the others, and those are some good cooks up there, have stated, there is simply no way to understand how a brisket has cooked, and if the flavor and moisture are there, but, to cook actual brisket. And here is why...

The muscle fibers and connective tissues in a brisket are very strongly grained, and they are distinct from any other cut of meat. The texture of the meat, how the fats and proteins are tied together simply do not exist on any other part of any other animal. The chuck, loins and sirloin all have cuts that are often cheaper and can serve as analogs to other parts of meat, but, the brisket it unique.

The brisket has a funny shape, and this is a big deal, unlike a clod, sirloin or rib primal, the brisket is flattened on one end and rounded on the other, there is a large lump of connective tissue and fat between the flat and point, there is a large difference in intramuscular fat between point and flat meat. These must be cooked differently at the same time if you are doing a packer. A cold is actually quite uniform in shape once it is trimmed and/or tied. It cooks evenly and the transfer of heat through the meat is similarly uniform, it will just cook up easier.

The best advice I can give, is to reach out to restaurants or other WV cookers and see where they are getting briskets. There are guys here that cook briskets and I really doubt they are paying $80 a pop.
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Unread 08-28-2012, 05:35 PM   #12
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Quote:
Originally Posted by TOPPWV View Post
Bad thing is were I live you cant run out to the store and buy a brisket. And when they do carry them it's only one month out of the year. On top of that they have them priced at $80 a pop. So thanks for the help any way.
You have two Sam's Clubs within a 15 mile radius. Get to know the butcher and see if he can get you packers. I know they carry flats.
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Unread 08-28-2012, 11:14 PM   #13
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See if you can just buy the flat... Sometimes I see them packaged by themselves for under 20 bucks

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Unread 08-29-2012, 07:37 AM   #14
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Offer to cook briskets for others if they will buy the meat you will cook it for them. They get a good deal and you get good practice. keith
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