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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 10-14-2012, 04:57 PM   #16
Big George's BBQ
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I am glad you had fun You learn something every time Very important- Have Fun
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Old 10-14-2012, 06:42 PM   #17
ButchB
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Originally Posted by Vendinguy View Post
Awesome job for first time out. You should be proud. Sounds like you learned a lot and the competition should be looking out for you next time.
BTW What event did you cook?
I cooked in waxhaw. Already signed up for my next one. Gonna try the hog happening in Shelby next.
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Old 10-14-2012, 06:59 PM   #18
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Wow, great job! Congrats on your first comp.
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Old 10-14-2012, 10:50 PM   #19
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Congrats, we battled temps on our ribs in our first comp as well, didn't really monitor them much because I was pretty confident in our ribs. The ribs went on after the brisket got take off to rest and taking a 15 pound heat sink out caused our temps to soar. Hated the ribs, overcooked and bad flavor, 4th place call.
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Old 10-15-2012, 02:37 AM   #20
NorthwestBBQ
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Both boxes look great!
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Old 10-15-2012, 07:08 AM   #21
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Piece of advice... Put leg extensions on those tables. Your lower back will thank you.

Russ
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Old 10-15-2012, 11:34 AM   #22
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Quote:
Originally Posted by rksylves View Post
Piece of advice... Put leg extensions on those tables. Your lower back will thank you.

Russ
Yeah, my back and feet are hating me right now. Will def have leg extensions before next one.
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Old 10-15-2012, 11:58 AM   #23
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when brisket is done remove and if foiled open the foil and let it come down to 170* then re-wrap and wrap in towels and cooler it till turn ins. remove point at appropriate time to start burnt ends if you are going to do them.
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Old 10-15-2012, 03:56 PM   #24
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Wow, that is amazing for a first comp! Congrats
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Old 10-15-2012, 07:39 PM   #25
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Awesome job!
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Old 10-16-2012, 10:25 AM   #26
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Nice start!!!
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Old 10-16-2012, 11:52 AM   #27
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Quote:
Originally Posted by Teamfour View Post
Why didn't you rest the brisket in a cambro or cooler?
Quote:
Originally Posted by ButchB View Post
Thanks, any other time i would have stuck it in a cooler but i remembered reading a thread on here about franklin holding his in a 200 degree oven and i was trying to replicate that. This was only the 3rd brisket i ever cooked so i wasn't expecting much but next time if it gets done early i will def just cooler it instead of trying stuff like that.
Quote:
Originally Posted by rookiedad View Post
when brisket is done remove and if foiled open the foil and let it come down to 170* then re-wrap and wrap in towels and cooler it till turn ins. remove point at appropriate time to start burnt ends if you are going to do them.
I agree with letting it cool. We sometimes add either apple juice or beef broth to the foil to help keep the meat moist before we put it in the cambro. This also helps cool it down a bit quicker.

Congrats on an awesome 1st comp!!!!
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Old 10-16-2012, 01:00 PM   #28
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Thanks everybody for all the tips and compliments!
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Old 10-17-2012, 09:58 AM   #29
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I can only hope for results like that next year!
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