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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 09-27-2012, 09:22 AM   #1
QTEX
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Default How do you cook a Creekstone brisket?

Just ordered a Creekstone for next weeks comp and was wondering if it gets cooked just like any other brisket? Have heard and read that the Wygus get pulled at lower temps and are cooked in little different technique so is the Creekstone that type of meat or is it just an Prime angus so cook like typical CAB?
thanks in advance.
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Unread 09-27-2012, 09:33 AM   #2
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Cooks like a typical CAB, but still pay attention to the feel.
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Unread 09-27-2012, 09:35 AM   #3
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Quote:
Originally Posted by Podge View Post
Cooks like a typical CAB, but still pay attention to the feel.

I'll second that.
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Unread 09-27-2012, 09:45 AM   #4
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I bet that thing will taste delicious.. too good for them judges!
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Unread 09-27-2012, 09:46 AM   #5
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I can only hope its tht good JS
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Unread 09-27-2012, 10:05 AM   #6
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These are the same briskets Franklins BBQ uses, best restuarant brisket I've ever had. It had a very rich beefy taste and super tender. I think a nice basic rub with just enough salt in it will go well with this type of brisket. I need to order one of those one of these days.
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Unread 09-27-2012, 11:46 AM   #7
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I tried one the other day and it cooked similar to the choice briskets from RD that I've been cooking. The end result was a bit juicier, but the process wasn't much different. I don't use temperature but the feel of tender was the same if that makes sense.
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Unread 09-27-2012, 11:58 AM   #8
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Yep, we've cooked Strube Waygu, Creekstone prime and CAB's all the same way, sometimes even cooked 2 brands/types together right next to each other on the pit. No difference in cook or recipes, just may have one get done earlier, but that may happen with 2 CAB's too.
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Unread 09-27-2012, 07:08 PM   #9
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Thanks everybody
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Unread 09-27-2012, 08:34 PM   #10
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I'm not being flippant, so please don't take this as sarcasm. It's just BBQ, and it's done when it's done. Just cook it.
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Unread 09-28-2012, 12:10 AM   #11
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I'm no expert but I cook them like any other brisket they seem to always need at least 200 to probe like butter. They do have enough marbling that if you done let them cool before holding they will over cook in the cambro much easier than plain CAB Choice cuts.
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Unread 09-28-2012, 04:26 PM   #12
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do you normally wet age your creekstone prime briskets
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Unread 09-28-2012, 04:39 PM   #13
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Yes.... I wet age a minimum of 21 days, but usually go up to 35-40 days
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Unread 09-30-2012, 12:27 AM   #14
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Speaking of wet aging briskets. I've done it once and got a purplish smoke ring. I read somewhere on here it was normal with wet aging. Anybody else get this?
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Unread 09-30-2012, 08:24 AM   #15
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Quote:
Originally Posted by JS-TX View Post
Speaking of wet aging briskets. I've done it once and got a purplish smoke ring. I read somewhere on here it was normal with wet aging. Anybody else get this?
Dats funky right there, yo!


surprisingly funky hornz

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