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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 06-12-2013, 09:31 AM   #16
Full Fledged Farker

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Join Date: 03-08-10
Location: Tecumseh, OK

Brisket Bark is way over rated............. My best briskets have mushy Bark.
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Old 06-12-2013, 10:28 AM   #17
Pole D
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Join Date: 09-06-09
Location: Cary, NC

Originally Posted by bruno994 View Post
Please let us know how that turns out for you....
Oh I will. I'm expecting the worst and hoping for the best. Like I said this is his thing. I'm trying to be a good teammate and let him roll with it. Sometimes the best thing is to let someone learn the hard way.

Who knows maybe it'll turn out better than his previous tries.
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Old 06-12-2013, 01:08 PM   #18
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Join Date: 09-14-05
Location: Vernon, Connecticut

Originally Posted by Pole D View Post
One of my teamates (the one in charge of brisket) wants to foil first and then finish without the foil. Seems to me that might be the wrong way to go and the brisket will not take on any smoke. We'll let him do t this one contest and see how it goes.
I can't see how the brisket will ever get any smoke flavor that way.
Guy (Pitmaster)
BBQ Team: Lawn Guyland Smokers

Stupidity for Dummies

…because sometimes, you just can’t dumb it down enough…
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Old 06-12-2013, 01:36 PM   #19
Pole D
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Join Date: 09-06-09
Location: Cary, NC

I can't either but like I said sometimes you have to let people learn the hard way.
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Old 06-12-2013, 11:17 PM   #20
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Join Date: 02-07-11
Location: brenham, texas

Butcher paper. I never have problems with bark
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Old 06-13-2013, 05:26 AM   #21
On the road to being a farker
Join Date: 05-21-12
Location: St. Louis MO

+1 on Butcher paper, it will not cook it as fast as being wrapped in foil but works great for brisket and pork butts. I have noticed when I wrapped in foil that the spots where the bark was mushy would be the areas that still had some "membrane" if that is what it is called on the brisket or fat on it. I am in no way a great brisket cook but in competition it seems to be that a tender moist brisket and an awesome smoke ring is much more important than the bark. Just my thoughts
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