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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 10-09-2006, 02:23 PM   #1
Flavor Dave
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Default Not getting enough flavor in brisket

What is the secret for cooking an award winning or even placing with brisket. I have won or placed in all other catagories except brisket. I just can't seem to get the flavor into it. A little help please!!
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Unread 10-09-2006, 02:25 PM   #2
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Fab B
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Unread 10-09-2006, 02:28 PM   #3
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Beef broth and magic dust in an injection!

Seriously, we use beef broth, Fab B, and some fruit juice along with a touch of salt and sugar to blend up an injection.
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Unread 10-09-2006, 03:26 PM   #4
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What the heck is Fab B
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Unread 10-09-2006, 03:29 PM   #5
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Quote:
Originally Posted by thunderbelly
What the heck is Fab B
http://theingredientstore.com/genera...etails/888.htm
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Unread 10-09-2006, 07:34 PM   #6
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Glad I wasn't the only one who didn't know
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Unread 10-09-2006, 07:37 PM   #7
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I just don't get the whole injecting thing.
Why not jab it full of lobster juice and try to make it taste like lobster.
That should make some of them judges happy as hell!

Sorry...............
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Unread 10-09-2006, 07:46 PM   #8
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Quote:
Originally Posted by bbqjoe
I just don't get the whole injecting thing.
Why not jab it full of lobster juice and try to make it taste like lobster.
That should make some of them judges happy as hell!

Sorry...............
Well it's like this Joe. It's competition bbq. A judge isn't going to eat a plate full of our brisket. They're only going to take a bite or two. We have to wow them with that. We have to stand above any brisket they have ever tatsted and we need to do it with that one bite. It's the nature of the game.

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Unread 10-09-2006, 08:00 PM   #9
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Quote:
Originally Posted by bbqjoe
Why not jab it full of lobster juice and try to make it taste like lobster.
"that lobster was delicious, but the texture was funny."
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Unread 10-09-2006, 09:41 PM   #10
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Joe, I can just imagine getting a nice 20 in Beef. The judges looking at it, then tasting ".... DQ!!!!! Lobster, just cuz you put a bark on it, you can't call it brisket...."
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Unread 10-09-2006, 09:46 PM   #11
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Cool

I guess the question to inject or not to inject? comes down to it is better to inject. I tried it once but still thought our regular brisket was better. We used CAB Prime Gold Brisket at Hudson Valley and placed lower than expected ( I still think that ours was moist and tasted pretty darn good). I judged twice this summer and could tell those entries that were injected. They were noticable but the moisture content was higher. I guess that is the point. Still learning.

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Unread 10-09-2006, 11:10 PM   #12
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i always did better without injecting.. A HIGH(overwhelming) strong flavored marinade always worked better for me.

flavor dave.. What are you doing?? just rubbing, any marinading, what type of rub(low or high sugar)? Are you doing anything to add a flavor burst at the end... like dumping honey, or sugar or extra rub on it at the end of the cook? There are many techniques to infuse additional flavors, or stronger flavors..

Tell us what you do, so we can tell what possibly can be changed or improved on.
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Unread 10-10-2006, 07:33 AM   #13
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Quote:
Originally Posted by Flavor Dave
What is the secret for cooking an award winning or even placing with brisket. I have won or placed in all other catagories except brisket. I just can't seem to get the flavor into it. A little help please!!
gotta agree with yankeebbq..Fab B...
no matter how good we thought our brisket was..we did not get much calls until we started using Fab B ...the judges seem to like it
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Unread 10-10-2006, 08:34 AM   #14
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Quote:
Originally Posted by Flavor Dave
What is the secret for cooking an award winning or even placing with brisket. I have won or placed in all other catagories except brisket. I just can't seem to get the flavor into it. A little help please!!
Do you rest your cooked brisket for a couple of hours wrapped in foil? Try about a cup of flavorful marinade like Head Country during that step. As the brisket juices redistribute, the marinade will penetrate and boost flavor.


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Unread 10-10-2006, 09:19 AM   #15
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BBQchef, I rub it down with a dry rub, cook it for around 5 hrs @250/275, add more rub and cover it (foil), cook another 5 hrs and it's done. Cut off a piece with the same result. TASTE LIKE UNFLAVORED MEAT!!!
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