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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 04-15-2008, 05:41 PM   #1
big brother smoke
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Default Competition Brisket

Quick question:

Any of you use kitchen bouquet and/or Poobah's prime rib recipe for comp briskets? If so, please splain the following:

1. results
2. marinating times
3. taste
4. placement in comp/ walks
5. etc or anything you would like to offer

Just doing my homework as it is important for me to beat Bentley's brisket this weekend at the Wishland Comp. Gentleman's wager (donation) is in place to support the Wishland Foundation for kids.
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Unread 04-15-2008, 06:04 PM   #2
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I personally stay away from Kitchen Bouquet for two reasons, turnips and parsnips. then there is carrots, onoins, and celery. In the midwest I like a product called B&V beef additive. Less pot roast taste, more beef and caramel. You might consider a phosphate injection like Fab or Butchers, my favorite. Lots of people wrap to finish, or wrap to rest. My favorite is to braize after color was right. I forgot to mention that I mainly use trimmed flats. My scores went way up in brisket after switching to this way. Hope that helps, good luck Steve
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Unread 04-15-2008, 06:31 PM   #3
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Good luck!
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Unread 04-15-2008, 08:02 PM   #4
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good luck from me as well. see you this weekend.

IBCA judges LOVE kitchen bouquet. Use lots of it.


Quote:
Originally Posted by big brother smoke View Post
Quick question:

Any of you use kitchen bouquet and/or Poobah's prime rib recipe for comp briskets? If so, please splain the following:

1. results
2. marinating times
3. taste
4. placement in comp/ walks
5. etc or anything you would like to offer

Just doing my homework as it is important for me to beat Bentley's brisket this weekend at the Wishland Comp. Gentleman's wager (donation) is in place to support the Wishland Foundation for kids.
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Unread 04-15-2008, 09:07 PM   #5
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I've heard this before, but what exactly does it mean to braize something and how do you do it?
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Unread 04-15-2008, 09:24 PM   #6
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Foiling is basically braising ... right?
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Unread 04-15-2008, 09:50 PM   #7
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Quote:
Originally Posted by Que'inKC View Post
I've heard this before, but what exactly does it mean to braize something and how do you do it?
Braising = cooking in fat and moisture in a closed pot. It's especially used to keep tough cuts of meat (pot roasts, shanks, briskets, etc.) moist and tender.


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Originally Posted by KC_Bobby View Post
Foiling is basically braising ... right?
bingo...that is if you cook the meat in the foil
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Unread 04-15-2008, 09:51 PM   #8
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Quote:
Originally Posted by Que'inKC View Post
I've heard this before, but what exactly does it mean to braize something and how do you do it?
Braising a meat can be a two part process if first cooked or seared over a high temp. Then cooked covered in pot etc partially covered with a liquid that's usually acidic to help continue breaking down the fibers usually at a simmer until fully broken down.
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Unread 04-16-2008, 09:21 AM   #9
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Quote:
Originally Posted by big brother smoke View Post
Quick question:

Any of you use kitchen bouquet and/or Poobah's prime rib recipe for comp briskets? If so, please splain the following:

1. results
2. marinating times
3. taste
4. placement in comp/ walks
5. etc or anything you would like to offer

Just doing my homework as it is important for me to beat Bentley's brisket this weekend at the Wishland Comp. Gentleman's wager (donation) is in place to support the Wishland Foundation for kids.
A little late in the game to be making changes....dance with who brung ya.
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Unread 04-16-2008, 12:59 PM   #10
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Quote:
Originally Posted by ssbbqguy View Post
I personally stay away from Kitchen Bouquet for two reasons, turnips and parsnips. then there is carrots, onoins, and celery. In the midwest I like a product called B&V beef additive. Less pot roast taste, more beef and caramel. You might consider a phosphate injection like Fab or Butchers, my favorite. Lots of people wrap to finish, or wrap to rest. My favorite is to braize after color was right. I forgot to mention that I mainly use trimmed flats. My scores went way up in brisket after switching to this way. Hope that helps, good luck Steve


Where can we find the Butchers product?


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Unread 04-16-2008, 01:14 PM   #11
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Thanks for the kind words. At the bottom of my post is my web site.
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Unread 04-17-2008, 10:05 AM   #12
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Quote:
Originally Posted by Butcher BBQ View Post
Thanks for the kind words. At the bottom of my post is my web site.
I have been using Butcher's on my briskets for comps and practice for a while now and I am certainly enjoying the results. Finally turning out a comp brisket I am happy with. and the 5lb bag is enough for tons of briskets...of course I probably go a little light on the injecting when I use it, but I use it per the instructions when mixing it.

Great stuff...
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