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 08-28-2013, 05:51 PM   #1
juergenssmokehouse
Knows what a fatty is.
 
Join Date: 07-14-12
Location: machesney park,il
Downloads: 0
Uploads: 0
Default brisket help

i am going to enter a kcbs comp next year going to do some test runs at what temp should i foil the brisket, or other meats
__________________
two wsm 22.5's gmg daniel boone stok charcoal tower chargriller coarcoal grill
juergenssmokehouse is offline   Reply With Quote


Unread 08-28-2013, 06:22 PM   #2
Cayman1
Full Fledged Farker
 
Join Date: 07-20-12
Location: Springfield, MO
Downloads: 0
Uploads: 0
Default

Don't foil at a temp, but time. Generally, 4 hours is enough time in the smoke. Foil then.
__________________
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 08-28-2013, 06:29 PM   #3
juergenssmokehouse
Knows what a fatty is.
 
Join Date: 07-14-12
Location: machesney park,il
Downloads: 0
Uploads: 0
Default

ok thanks
__________________
two wsm 22.5's gmg daniel boone stok charcoal tower chargriller coarcoal grill
juergenssmokehouse is offline   Reply With Quote


Unread 08-28-2013, 06:31 PM   #4
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

I wrap in Butcher paper, and I go by color. When it is a little lighter than I want it to finish, I wrap.
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote


Thanks from:--->
Unread 08-28-2013, 06:32 PM   #5
fnbish
Babbling Farker

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

Some folks foil by color as well.
__________________
-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
Follow Tenacious Q on Facebook!!
KCBS CBJ
fnbish is online now   Reply With Quote


Thanks from:--->
Unread 08-28-2013, 07:17 PM   #6
NRA4Life
is One Chatty Farker

 
NRA4Life's Avatar
 
Join Date: 07-07-09
Location: Newark, OH
Downloads: 0
Uploads: 0
Default

165 is a good temp to wrap.
__________________
- Kevin
Team: Smitty's Real Pit BBQ
KCBS CBJ
Superior SS-3 - Courtesy of Gainesville Jaycees and Superior Smokers
2 Custom Built Reverse Flow Stickburners
Weber 22.5" WSM
Weber 26.75" OTG
Weber Blue 2000 Stainless Performer
NRA4Life is online now   Reply With Quote


Thanks from:--->
Unread 08-28-2013, 08:34 PM   #7
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Downloads: 0
Uploads: 0
Default

Be careful as to what answers you receive on a forum such as ours... You've alreadt received three different answers which probably confused you more than helped you...

Now the test: Which one makes the most or least sense to you ??


Time

Color

Internal Temp

PS : you may also receive responses of "don't wrap, use butcher paper instead of foil, or wrap based on appearance (not necessarily the same as color).
__________________
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote


Thanks from: --->
Unread 08-29-2013, 09:05 AM   #8
INmitch
Take a breath!

 
Join Date: 04-28-09
Location: decatur, IN
Downloads: 0
Uploads: 0
Default

I'll combine 2 of the 3 for you. I wrap (with foil) when I get the color I want.
That being said the internal temp is usually 165-170. Hope that helps.
__________________
Fowl Butt BBQ..Chitload of smokers, Wife, dog. "I'm simple n I can prove it"
INmitch is online now   Reply With Quote


Unread 08-29-2013, 09:14 AM   #9
Balls Casten
is one Smokin' Farker
 
Join Date: 01-04-09
Location: Johnston, Ia
Downloads: 0
Uploads: 0
Default

who cares what it looks like if its dry?
all are probably wraping at the same time, just different indicators.
As a new cook I would suggest you watch your temps .. 160 to 170. Plus you can do that with a remote thermometer.
__________________
Memory impairment ... The fee prize at the bottom of every whiskey bottle
Balls Casten is offline   Reply With Quote


Unread 08-29-2013, 09:53 AM   #10
Just Pulin' Pork
is one Smokin' Farker

 
Join Date: 03-08-08
Location: Overland Park Kansas
Downloads: 0
Uploads: 0
Default

You have not even gotten into injection! That conversation will make your brain explode
Just Pulin' Pork is offline   Reply With Quote


Unread 08-29-2013, 03:29 PM   #11
dano
Full Fledged Farker

 
dano's Avatar
 
Join Date: 02-09-11
Location: West Chester, PA
Downloads: 0
Uploads: 0
Default

Temp, color, and time....they all work....try them all out and see which one fits you style of cooking best. As of late I have been cooking by internal temp (165) since the color my cooker puts on brisket is pretty solid throughout the cook.
__________________
www.FireCraft.com
Essential BBQ Equipment
sales@firecraft.com
1-800-745-6109
Authorized Stump's Smokers Dealer

dano is offline   Reply With Quote


Unread 08-29-2013, 05:20 PM   #12
juergenssmokehouse
Knows what a fatty is.
 
Join Date: 07-14-12
Location: machesney park,il
Downloads: 0
Uploads: 0
Default

how pounds are the ones u do?
__________________
two wsm 22.5's gmg daniel boone stok charcoal tower chargriller coarcoal grill
juergenssmokehouse is offline   Reply With Quote


Unread 08-29-2013, 05:50 PM   #13
dr pearl
Knows what a fatty is.
 
dr pearl's Avatar
 
Join Date: 05-14-12
Location: Rutherford, New Jersey
Downloads: 0
Uploads: 0
Default

I've tried them all. You need to know your cooker 1st of all. Also depends on how much trimming you do. I trim a good amount and inject to keep that moisture. I don't need or want more than 3-4 hours of smoke regardless of internal temp, however, it seems I'm usually in the 150-160 range when I wrap. I don't really worry too much at this point what it looks like, I can fix that later. I don't want dry brisket. That's what I gear my program around and I have found a way to get good results by concentrating on that.
__________________
Michael Rosenthal-Dr. Pearl's Medicinal Smoke BBQ Team
dr pearl is offline   Reply With Quote


Unread 08-29-2013, 09:29 PM   #14
Red Valley BBQ
Take a breath!
 
Red Valley BBQ's Avatar
 
Join Date: 09-28-09
Location: Oil City, PA
Downloads: 0
Uploads: 0
Default

When I cook by temp, I wrap around 155*.
__________________
Red Valley BBQ ~ Firefighting BBQ Team ~ KCBS CBJ ~ Backwoods Piglet ~ 270 Smoker ~ Traeger Lil Tex ~ 3-22" Weber Kettles
Red Valley BBQ is online now   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 09:05 PM.


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.
no new posts