Competition questions

PapaBearsHickoryPit · 10-24-2012, 07:51 PM

I did my first comp two weekends ago at Smoke on the water at lake Shawnee. Needless to say I learned a lot about my cooking and what I need to try and improve. Out of 50 teams I got 8th overall. 12th in chicken, 34th in ribs which I overcooked, 10th in pork and 4th in brisket. Main thing I took from this contest is to learn to time things better. I had a question about brisket. I used a cheap brisket from the store but noticed that some of you use a prime brisket. Would it be worth it to find a better brisket or is it the cooking method. Sorry for the long post!

fnbish · 10-24-2012, 07:54 PM

4th? Sounds like you know how to cook brisket

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PapaBearsHickoryPit · 10-24-2012, 08:01 PM

Beginners luck

fnbish · 10-24-2012, 08:16 PM

Quote:

Originally Posted by PapaBearsHickoryPit

Beginners luck

Ha! Well I wouldn't change anything until it starts to tank.

Big Mike · 10-24-2012, 08:46 PM

I would say don't change what you did other than the overcooking of the ribs.

K-Train · 10-24-2012, 08:49 PM

never hurts to start with good quality, just make sure you practice with it. of course our brisket sucks so what do i know.

JS-TX · 10-24-2012, 10:43 PM

Sounds like your brisket method works, I wouldn't change that. Using choice or prime may help but no guarantees, you still have to cook it.

Meat Man · 10-24-2012, 10:54 PM

I think you'd be fine to cook a better grade of meat. we cook prime briskets and love em. We had the same experience. First comp 7th overall. Best advice I got, but didn't heed was don't change things up. Next comp we really learned a lot, 21st overall. It sounds like your flavor profiles are spot on. Congrats and good cooking.

Balls Casten · 10-25-2012, 08:09 AM

Remember they grade the carcass not the cuts. More important than the grade is that you cook well marbled thick briskets.

PapaBearsHickoryPit · 10-25-2012, 10:22 AM

Thank you all for your replies. This place has been great for info. I know I have a lot to learn about this hobby but I was hooked when I heard my name called!

bruno994 · 10-25-2012, 11:25 AM

With that finish, sounds like no help is needed. Congrats on the great showing and good luck in the future for your new obsession.

10-24-2012, 07:51 PM	#1
PapaBearsHickoryPit Is lookin for wood to cook with. Join Date: 10-14-12 Location: Lawrence, KS Downloads: 0 Uploads: 0	Competition questions I did my first comp two weekends ago at Smoke on the water at lake Shawnee. Needless to say I learned a lot about my cooking and what I need to try and improve. Out of 50 teams I got 8th overall. 12th in chicken, 34th in ribs which I overcooked, 10th in pork and 4th in brisket. Main thing I took from this contest is to learn to time things better. I had a question about brisket. I used a cheap brisket from the store but noticed that some of you use a prime brisket. Would it be worth it to find a better brisket or is it the cooking method. Sorry for the long post!

10-24-2012, 07:54 PM	#2
fnbish is One Chatty Farker Join Date: 01-10-11 Location: Buford, GA Downloads: 0 Uploads: 0	4th? Sounds like you know how to cook brisket . __________________ -Jason 22.5 WSM Backwoods G2 Party Backwoods G2 Chubby Big Green Egg XL Weber 18.5 Kettle "Tenacious Q" Competition Team Follow Tenacious Q on Facebook!! KCBS CBJ

10-24-2012, 08:46 PM	#5
Big Mike Take a breath! Join Date: 10-12-07 Location: Dayton Ohio Downloads: 0 Uploads: 0	I would say don't change what you did other than the overcooking of the ribs. __________________ ROLL TIDE!!!! Big Mike Eagle River Barbecue Stumps Platinum 5 Trailer Chargriller Duo Grill Members Mark 8 Burner Gasser

10-24-2012, 08:49 PM	#6
K-Train is one Smokin' Farker Join Date: 09-22-11 Location: Edgewater, MD Downloads: 0 Uploads: 0	never hurts to start with good quality, just make sure you practice with it. of course our brisket sucks so what do i know. __________________ Keith Fat Maxine's BBQ Thanks to DArtagnan Foods (Awesome ribs)

10-24-2012, 10:54 PM	#8
Meat Man Full Fledged Farker Join Date: 10-08-11 Location: Salt Lake City, Utah Downloads: 0 Uploads: 0	I think you'd be fine to cook a better grade of meat. we cook prime briskets and love em. We had the same experience. First comp 7th overall. Best advice I got, but didn't heed was don't change things up. Next comp we really learned a lot, 21st overall. It sounds like your flavor profiles are spot on. Congrats and good cooking. __________________ *It's all about the Meat!*

10-24-2012, 08:01 PM	#3
PapaBearsHickoryPit Is lookin for wood to cook with. Join Date: 10-14-12 Location: Lawrence, KS Downloads: 0 Uploads: 0	Beginners luck

10-24-2012, 10:43 PM	#7
JS-TX is One Chatty Farker Join Date: 02-17-10 Location: San Antonio, TX Downloads: 0 Uploads: 0	Sounds like your brisket method works, I wouldn't change that. Using choice or prime may help but no guarantees, you still have to cook it.

10-25-2012, 08:09 AM	#9
Balls Casten is one Smokin' Farker Join Date: 01-04-09 Location: Johnston, Ia Downloads: 0 Uploads: 0	Remember they grade the carcass not the cuts. More important than the grade is that you cook well marbled thick briskets. __________________ Doug Backwoods G2 Party Yoder YS480 "I thought you just ate?" "I did but that was what I like to call fist lunch."

10-25-2012, 10:22 AM	#10
PapaBearsHickoryPit Is lookin for wood to cook with. Join Date: 10-14-12 Location: Lawrence, KS Downloads: 0 Uploads: 0	Thank you all for your replies. This place has been great for info. I know I have a lot to learn about this hobby but I was hooked when I heard my name called!

10-25-2012, 11:25 AM	#11
bruno994 On the road to being a farker Join Date: 06-14-12 Location: Buna, Texas Downloads: 0 Uploads: 0	With that finish, sounds like no help is needed. Congrats on the great showing and good luck in the future for your new obsession. __________________ Hale of a Good BBQ...Just say NO to bad BBQ...Pitmaster Apprentice...Custom built RF trailer pit...