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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 08-14-2013, 01:42 PM   #1
BBQ_MAFIA
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Angry Brisket Issue Need Feedback

At our last contest (Sam's Club Medford NY), our Brisket turned out strange and I can't put my finger on the problem.
Before going on the cooker, the Brisket was injected with Butcher's Injection and allowed to rest for a few hours. We then applied
our usual rub and again let it rest a while before going on the smoker. We cook on a Lang 84 at 250 Degrees. The brisket cooked for several hours
using all cherry wood until we wrapped the meat when it reached and internal temperature of 170 degrees. After wrapping in foil, we switch to Kingsford
charcoal as the heat source.
When we took the Brisket out of the cooker we let it rest until we were ready to turn it in. After slicing the brisket we saw that it had no smoke ring at all and the meat, although good,
tasted and looked like Pot Roast.
Has anyone ever had this happen? Of all the Briskets I've cooked, I don't recall this ever being a issue and I certainly don't want it to happen
again, especially at a competition. Do you guys have any idea what happen. Has it ever happened to you.
Any thoughts are appreciated.
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Unread 08-14-2013, 01:46 PM   #2
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Did you wipe all of the excess injection off?
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Unread 08-14-2013, 01:50 PM   #3
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Was this your standard process or did you change anything, no matter how small??

TIM
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Unread 08-14-2013, 02:09 PM   #4
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^^^^^^
Yes, we wiped off the excess injection.

Nothing was changed from our standard pratice.
I'm really scratching my head on this one.
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Unread 08-14-2013, 02:17 PM   #5
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If nothing changed, I guess it is one of "life's little mysteries"

I have had that happen in the past, but normally I changed something, like the wood type or amount.

Wish I could help.

Good Luck on figuring it out.

TIM
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Unread 08-14-2013, 02:58 PM   #6
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Did you use a garbage bag to wrap your brisket in after injecting or to marinate in? If so was it a sented garbage bag? If so I have been told they can give an odd taste to meats.
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Unread 08-14-2013, 03:33 PM   #7
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sometimes you get a brisket, that while not technically bad, is off...sometimes like a liver flavor sometimes just not "brisket like" unless it happens again I would chalk it up to sub par meat
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Unread 08-14-2013, 03:38 PM   #8
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Quote:
Originally Posted by The_Kapn View Post
If nothing changed, I guess it is one of "life's little mysteries"

I have had that happen in the past, but normally I changed something, like the wood type or amount.

Wish I could help.

Good Luck on figuring it out.

TIM
Usually when something goes wrong for me it's because I missed one of my marks or just was not focused. If you stuck with your regular cook method, then it might be the product itself? Like The_Kapn stated , one of lifes little mysteries.
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Unread 08-14-2013, 05:50 PM   #9
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When we judged, we often were presented brisket that tasted like pot roast. Our initial thought was someone used too much injection.

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Unread 08-14-2013, 06:22 PM   #10
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Usually when I lose a smoke ring on a brisket, it's because I had too much liquid in the foil. Causes the meat to braise more than cook the way I want it, and may be a reason it tasted like pot roast.
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Unread 08-14-2013, 06:35 PM   #11
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I just did a brisket the other day and had the same results. I used phosphates in my injection for the first time and I'm blaming it on that. It was very salty also
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Unread 08-14-2013, 06:41 PM   #12
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Where did you get your brisket, and what grade was it?
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Unread 08-14-2013, 07:07 PM   #13
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how long was the rest? how did you let it rest? did you ventilate it first to stop the cooking process? if i had to say, the rest was the issue.
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Unread 08-15-2013, 06:33 AM   #14
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Quote:
Originally Posted by BogsBBQ View Post
Where did you get your brisket, and what grade was it?
Our Brisket came from SRF and was of high grade.

Quote:
Originally Posted by rookiedad View Post
how long was the rest? how did you let it rest? did you ventilate it first to stop the cooking process? if i had to say, the rest was the issue.
The brisket rested a few hours before going on the cooker.
We didn't vetilate to stop cooking. Texture and tenderness was not an issue. It was the taste and look that was the issue.

I'm thinking it was the injection that caused the issue. This is why I'm confused as we have used the same injection before with the exact same process and didn't have an issue.

Oh well, I guess I will have to see what happen next time.
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Unread 08-15-2013, 06:53 AM   #15
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Did you mix the Butchers with water? If so, was it spring water? I've had "strange" results with non-spring water injection mixes... My SRF brisket at Frederick, MD must have come from the same cow as yours...
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