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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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Old 10-10-2006, 09:23 AM   #16
Jeff_in_KC
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I was told at the Royal by a pretty successful cook that the "silver skin" on the top surface of the meat needs to all be removed so that the flavor can get into the muscle. Seems to make sense unless the silver skin stuff cooks off. I plan to mess around with that a bit because I've had some really good tasting roast beef at comps lately.
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Old 10-10-2006, 10:01 AM   #17
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Jeff that is why we trim ours if you don't want to trim it off just score it real good does the same thing but not as good
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Old 10-10-2006, 10:56 AM   #18
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I ijected a few times this summer, but like my old way better. i use a jaccard on the top and bottom of the brisket, then marinade in a strong marinade for a few hours at least. I also add the rub that im using to the marinade. once marinading is done, i add a vERY HEAVY dose of the rub and turbinado sugar and cook around 250.

Towards the end, ususlly when its in that 'stuck zone', I add more rub, turbinado sugar, Drizzle with Honey(or some sauce,... my latest was apple butter which worked awesome, but pissed off my kids cause i used it all up) and a healthy spray of apple juice. foil it and finish in the pit, then remove it and let rest of a few hours in a dry cooler.

I never had a tasteless brisket doing it that way..

and i just made myselff hungry typing that.
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Old 10-10-2006, 04:02 PM   #19
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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...............
Amen. I think it should be banned from competition. WOW me by being a purist and cook it without the help of chemicals.
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Old 10-10-2006, 04:12 PM   #20
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Quote:
Originally Posted by Sledneck
Amen. I think it should be banned from competition. WOW me by being a purist and cook it without the help of chemicals.
Interesting concept.
Maybe we should ban all spices, rubs, marinates, brines, flavor woods, and meat graded higher than Select.
One wood for the fire and plain meat.
May the best team win.

Purist?

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Old 10-10-2006, 04:15 PM   #21
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Yeah I don't get it either, Tim. Since when is FAB B any more of a "chemical" than salt?
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Old 10-10-2006, 04:16 PM   #22
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Quote:
Originally Posted by The_Kapn
Interesting concept.
Maybe we should ban all spices, rubs, marinates, brines, flavor woods, and meat graded higher than Select.
One wood for the fire and plain meat.
May the best team win.

Purist?

TIM
I did not say to go that far, im talking about staying with natural ingredients. maybe i can wow the judges and put cocaine in my rub
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Old 10-10-2006, 04:18 PM   #23
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MSG is natural, isn't it?
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Old 10-10-2006, 04:19 PM   #24
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So is cocaine
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Old 10-10-2006, 05:12 PM   #25
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I agree with Chris (IQue) - marinate when you rest your brisket or marinade when you wrap it and finish cooking. Really gets the flavor of the marinade into the meat.

We have always scored worse with Fab B but it was probably just the table we landed on.
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Old 10-11-2006, 08:44 AM   #26
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That was to funny and you just do what ever you need to do (in the rules) to get your number called....
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Old 10-11-2006, 10:49 AM   #27
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Or you could ask your butcher for more beefer tasting
brisket.. That's what lunchmeat did.

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Old 10-11-2006, 10:52 AM   #28
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We inject, but not with Fab B. We tried the light version, and preferred our other injection, which is coffee and pineapple juice based. We are doing ok with it, and I think the flavor is really good. The Fab B was just too much to me.
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Old 10-11-2006, 11:01 AM   #29
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Quote:
Originally Posted by cmcadams
We inject, but not with Fab B. We tried the light version, and preferred our other injection, which is coffee and pineapple juice based. We are doing ok with it, and I think the flavor is really good. The Fab B was just too much to me.
I personally dont like the flavor of it either but the judges seem to like it so we use it...
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Old 10-11-2006, 12:07 PM   #30
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I think I need to play around more with the Fab B to get used to it. It's just tough to have 2 briskets side by side and clearly prefer one over the other, but turn in the one I don't like as well.
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