ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
Thread Tools
Unread 06-14-2013, 04:55 PM   #1
midwest_kc
Full Fledged Farker
 
Join Date: 08-27-10
Location: Independence, MO
Downloads: 0
Uploads: 0
Default Pulled/Chopped brisket?

Has anyone ever turned in pulled/chopped brisket in a comp? I'm assuming this would be in addition to slices/burnt ends. Just curious how that would turn out.
__________________
97 18.5" Kettle (restore in progress), 08 18.5 WSM, 13 22.5 WSM, 05 22.5 Performer, 13 SJ
midwest_kc is offline   Reply With Quote


Unread 06-14-2013, 05:14 PM   #2
Smokin' D
is One Chatty Farker
 
Join Date: 12-11-07
Location: N. Andover, MA
Downloads: 0
Uploads: 0
Default

As a cook and competitor I am afraid to try it. As a judge, I would love to see it. Shaking things up a bit can be a good thing.

We, a table of judges, were talking of just this thing at a contest 2 weeks ago. The consensus was positive even though no competitor at our table gave it a go.
Smokin' D is offline   Reply With Quote


Thanks from: --->
Unread 06-14-2013, 05:23 PM   #3
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default

Many teams use it as a base for slices and ends.
Works great if cooked properly.

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is online now   Reply With Quote


Thanks from:--->
Unread 06-14-2013, 05:58 PM   #4
fnbish
Babbling Farker

 
fnbish's Avatar
 
Join Date: 01-10-11
Location: Lawrenceville, GA
Downloads: 0
Uploads: 0
Default

I really like chopped point and tried it a few times last year with only 1 top 10, but that was because I suck at cooking brisket in general. Here it is from Greenwood last year and we got 8th.
__________________
-Jason
Shirley Fabrication Offset Awesome Pit
22.5 WSM
Backwoods G2 Party & G2 Chubby
Big Green Egg XL
Weber 18.5 Kettle
"Tenacious Q" Competition Team, Head Idiot
Follow Tenacious Q on Facebook!!
KCBS CBJ
fnbish is offline   Reply With Quote


Unread 06-14-2013, 06:17 PM   #5
CBQ
is One Chatty Farker

 
CBQ's Avatar
 
Join Date: 01-11-09
Location: Cumberland, RI
Downloads: 0
Uploads: 0
Default

Looks a little too pulled-pork ish to me, I don't think judges would go for that.
__________________
Chris
ZBQ Competition BBQ Team, Rhode Island
"The Most Dangerous Team in BBQ" - Jon Vallone
www.teamzbq.com

KCBS, KCBS CBJ, NEBS
CBQ is offline   Reply With Quote


Unread 06-14-2013, 06:24 PM   #6
fnbish
Babbling Farker

 
fnbish's Avatar
 
Join Date: 01-10-11
Location: Lawrenceville, GA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by CBQ View Post
Looks a little too pulled-pork ish to me, I don't think judges would go for that.
Yeah i never loved the way it looked, but thought it tasted great. Haven't done it in a while. One of those things where in concept it sounds like a good idea but in the long run it wont hit consistently with the judges.
__________________
-Jason
Shirley Fabrication Offset Awesome Pit
22.5 WSM
Backwoods G2 Party & G2 Chubby
Big Green Egg XL
Weber 18.5 Kettle
"Tenacious Q" Competition Team, Head Idiot
Follow Tenacious Q on Facebook!!
KCBS CBJ
fnbish is offline   Reply With Quote


Unread 06-14-2013, 06:55 PM   #7
bwsy2k
On the road to being a farker
 
Join Date: 03-02-11
Location: Brooksville FLorida
Downloads: 0
Uploads: 0
Default

I love pulled brisket but am not sure how it would go in a comp.
bwsy2k is offline   Reply With Quote


Unread 06-15-2013, 07:45 AM   #8
Porcine Perfection
is one Smokin' Farker
 
Join Date: 04-13-12
Location: KANSAS CITY MISSOURI
Downloads: 2
Uploads: 1
Default

Even if you had the best slices in the world the chopped would imply overcooked to most people.
__________________
Old user name was JP7794

Jim - KCBS CBJ

Porcine Perfection BBQ Team - Follow us on Twitter and Facebook

18.5" WSM (1983 model) | 18.5" WSM (2010 model) | Packer Green Thermapen | Auber PID Temp Controller | QMaster Senior Temp Controller | Mini WSM | Green Bay Packer UDS
Porcine Perfection is offline   Reply With Quote


Unread 06-15-2013, 09:20 AM   #9
EMTTLC
On the road to being a farker
 
Join Date: 05-14-11
Location: Seymour, TN
Downloads: 0
Uploads: 0
Default

2 top 5's last year using a bed of chopped under sliced and Burnt ends
EMTTLC is offline   Reply With Quote


Unread 06-15-2013, 01:27 PM   #10
Stark-O-Rama
On the road to being a farker

 
Stark-O-Rama's Avatar
 
Join Date: 02-27-12
Location: Orange County, California
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by EMTTLC View Post
2 top 5's last year using a bed of chopped under sliced and Burnt ends
+1
__________________
Matthew Stark
Twisted Brisket BBQ Team - CBJ
Disposables By STARK
Disposable Cutting Boards on a Perforated Roll, 5 gl Bucket Liners, Steam Pan Liners, Cooler Liners, Stark Naked BBQ Pit, Probe & Grill Cleaner, Stark Kitchen Food Grade Surface Cleaner
www.starkboards.com
Stark-O-Rama is offline   Reply With Quote


Unread 06-15-2013, 09:44 PM   #11
EMTTLC
On the road to being a farker
 
Join Date: 05-14-11
Location: Seymour, TN
Downloads: 0
Uploads: 0
Default

Make that 3 top 5's using chopped as a base. 3rd today in Lexington.
EMTTLC is offline   Reply With Quote


Thanks from:--->
Unread 06-16-2013, 07:03 PM   #12
Sawdustguy
Quintessential Chatty Farker
 
Sawdustguy's Avatar
 
Join Date: 09-14-05
Location: Manorville, Long Island
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by midwest_kc View Post
Has anyone ever turned in pulled/chopped brisket in a comp? I'm assuming this would be in addition to slices/burnt ends. Just curious how that would turn out.
We never tried it but there is only one sure way to find out.
__________________
Guy (Pitmaster)
BBQ Team: Lawn Guyland Smokers

Stupidity for Dummies

…because sometimes, you just can’t dumb it down enough…
Sawdustguy is offline   Reply With Quote


Unread 06-17-2013, 08:02 AM   #13
BaggerBill
On the road to being a farker
 
Join Date: 06-24-12
Location: York, Pa
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by EMTTLC View Post
Make that 3 top 5's using chopped as a base. 3rd today in Lexington.
Congrats on the 3rd!!

EDIT: Do you have any pics of the box?
BaggerBill is offline   Reply With Quote


Unread 06-17-2013, 08:28 AM   #14
Cayman1
Take a breath!
 
Join Date: 07-20-12
Location: Springfield, MO
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by EMTTLC View Post
Make that 3 top 5's using chopped as a base. 3rd today in Lexington.
KCBS or another association?
__________________
Smooth Smoke BBQ Team, KCBS CBJ, 2-WSM, Cajun Bandit Conversion, wsm 2880, Smokey Joe Mini wsm, Old Country offset, several kettles.
Cayman1 is offline   Reply With Quote


Unread 06-17-2013, 11:31 AM   #15
Stoke&Smoke
Babbling Farker

 
Stoke&Smoke's Avatar
 
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
Downloads: 1
Uploads: 0
Default

I'm aware of at least 2 different teams that ended up turning in pulled because their brisket was too "fall-apart" overdone to slice. Both ended up top 3, but don't know how many times they turned in the same and were bottom half.
__________________
2 Skinny Cooks Competition Team
http://2SkinnyCooks.blogspot.com
KCBS CJ/TC #17139 Member ILBBQS
Too many cookers to list
Stoke&Smoke is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 06:45 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.