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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 07-13-2013, 09:41 PM   #1
DeepElemCue
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Default 2nd competition coming up. First time brisket is on the list, Question?

So I entered my first competition in June. The only thing we had to cook was ribs and chicken. Out of 20 teams I took 6th in chicken and 2nd in ribs. This next competition I have to do ribs and pork shoulder (which I am pretty comfortable with) and brisket (which I've been practicing the last few weeks). I really want to put some burnt ends in the box and there are no rules stating I have to cook the brisket or shoulder whole (backyard competition). Would you separate the point and flat before or after cooking? If separate, would you start the point first and then put the flat on or at the same time and just rest the flat while the burnt ends are finishing?
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Unread 07-13-2013, 11:32 PM   #2
Ron_L
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I would cook the brisket whole and once flat is probe tender then separate the point, cube the point and put it back in the cooker for a little while with some Au jus or sauce to make the burnt ends.
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Unread 07-14-2013, 02:31 AM   #3
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Quote:
Originally Posted by Ron_L View Post
I would cook the brisket whole and once flat is probe tender then separate the point, cube the point and put it back in the cooker for a little while with some Au jus or sauce to make the burnt ends.
only way to do it!!!
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Unread 07-14-2013, 08:39 AM   #4
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Awesome, thank you kind sirs!
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Unread 07-14-2013, 08:45 AM   #5
Theresa B
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+1 with Ron
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