Brisket...

thenewguy · 04-27-2008, 10:34 PM

I tanked it at my first comp this weekend...37 out of 39.
I was really happy with it, jucy,tender, good color and nice overall.
Looking back, I think I blew it because I didn't put a sauce on it. I thought the meat tasted great on it's own.
So, if anyone's willing to throw me a bone-do you sauce the brisket or send it in naked?

MilitantSquatter · 04-27-2008, 10:38 PM

I don't sauce the slices but I dip them in some of the doctored up juices from the foil. I'll lightly sauce any chunked points if I choose to include them.

Don't stress too much yet and don't make too many tweaks the next time out except maybe a ligh coating of sauce on the slices or dipping them in the juices.

See how that goes and if you tank again... may need to re-work the recipe.

Do you have the judging scores from this category for us to review ? possibly a pic ?

Just Pulin' Pork · 04-27-2008, 10:39 PM

We sauced ours for the first time in our last comp. Placed 15th out of 57 teams. Did you cook a flat or packer?

We also dipped in our juice!

Jeff_in_KC · 04-27-2008, 10:45 PM

I do the same as Vinny. No sauce in slices. I also lightly coat chunks of point with sauce.

thenewguy · 04-27-2008, 10:59 PM

I dipped in juice, after looking at the pics today,I noticed the "spots" on the meat-you know the dripping specks you get. I never thought about those,I was so excited about the flavor and texture I guess.Scores were 766,666,686,676,766,766. So basically a solid 6. I guess I need to try some winnig brisket!

thenewguy · 04-27-2008, 11:00 PM

Oh yeah, prime packer,supplied by the event.

Just Pulin' Pork · 04-27-2008, 11:03 PM

Blame Hy Vee! Just kidding. To me that looks better then a 6.

thenewguy · 04-27-2008, 11:11 PM

Thanks,that's kinda what I was thinkin'!
I'm usually my worst critic,and I was happy with this one.
I thought my ribs were horrible and they did 24th LOL!
You guys were'nt kiddin about second guessing yourselves on the ride home!
I guess I just need shorter roadtrips so that I don't have as long to think about it.

Smokin Gator · 04-28-2008, 08:12 AM

Dang... maybe you just got a tough table of judges. That looks really good!!!

Dale P · 04-28-2008, 08:24 AM

Looks better than a 6 to me too!

Roo-B-Q'N · 04-28-2008, 09:12 AM

Very hard table of judges, appearance to me would have been an 8. We have a thin finishing sauce that we use to help it look moist. But then again our worst scores was when I insisted on putting burnt ends in the box. Others are slam dunk when they put in burnt ends, but not me. You have to remember, the more cuts of meat you put in the box the more you are asking the judges to take into consideration. So if the slices were great and the ends were dry then that could have been marked down.
This is just my 2 cents here, I would hang with what you are doing for the next comp and see what happens. I think it might just be a table of tough judges.

tony76248 · 04-28-2008, 09:23 AM

I think that brisket looks great.

TOPS BBQ · 04-28-2008, 11:38 AM

I don't know...that brisket looks really nice. Because it's not in the light, it looks dark, but again, the camera plays some tricks with different lighting.

Don't beat yourself up. That same brisket will probably land in the top somewhere next time.

Pig Headed · 04-28-2008, 01:19 PM

I agree, definite 7 at least maybe 8.

BBQ_Mayor · 04-28-2008, 01:28 PM

Looks nice Mike, a little dry looking but that could be the picture.

Like Roo said. If both pieces are not equal, it could hurt you. It's hard to make that judgement call at the time.

I feel ya on the second guessing yourself. That'll last about a week or until your next comp.

04-27-2008, 10:34 PM	#1
thenewguy Full Fledged Farker Join Date: 10-23-07 Location: Norwalk,Iowa Downloads: 0 Uploads: 0	Brisket... I tanked it at my first comp this weekend...37 out of 39. I was really happy with it, jucy,tender, good color and nice overall. Looking back, I think I blew it because I didn't put a sauce on it. I thought the meat tasted great on it's own. So, if anyone's willing to throw me a bone-do you sauce the brisket or send it in naked?

04-27-2008, 10:38 PM	#2
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	I don't sauce the slices but I dip them in some of the doctored up juices from the foil. I'll lightly sauce any chunked points if I choose to include them. Don't stress too much yet and don't make too many tweaks the next time out except maybe a ligh coating of sauce on the slices or dipping them in the juices. See how that goes and if you tank again... may need to re-work the recipe. Do you have the judging scores from this category for us to review ? possibly a pic ? __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

04-27-2008, 10:39 PM	#3
Just Pulin' Pork is one Smokin' Farker Join Date: 03-08-08 Location: Overland Park Kansas Downloads: 0 Uploads: 0	We sauced ours for the first time in our last comp. Placed 15th out of 57 teams. Did you cook a flat or packer? We also dipped in our juice! Last edited by MilitantSquatter; 04-27-2008 at 10:41 PM.. Reason: merge

04-27-2008, 10:45 PM	#4
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO Downloads: 0 Uploads: 0	I do the same as Vinny. No sauce in slices. I also lightly coat chunks of point with sauce. __________________ Big Creek BBQ Competition Team KCBS Member and CBJ #14287 Contest Organizer - Smokin' on Big Creek Co-Founder and Executive Director Operation BBQ Relief, Inc. Visit us at Operation BBQ Relief dot org

04-28-2008, 08:12 AM	#9
Smokin Gator Babbling Farker Join Date: 12-01-06 Location: Fernandina Beach FL Downloads: 0 Uploads: 0	Dang... maybe you just got a tough table of judges. That looks really good!!! __________________ [SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ

04-27-2008, 11:00 PM	#6
thenewguy Full Fledged Farker Join Date: 10-23-07 Location: Norwalk,Iowa Downloads: 0 Uploads: 0	Oh yeah, prime packer,supplied by the event.

04-27-2008, 11:03 PM	#7
Just Pulin' Pork is one Smokin' Farker Join Date: 03-08-08 Location: Overland Park Kansas Downloads: 0 Uploads: 0	Blame Hy Vee! Just kidding. To me that looks better then a 6.

04-27-2008, 11:11 PM	#8
thenewguy Full Fledged Farker Join Date: 10-23-07 Location: Norwalk,Iowa Downloads: 0 Uploads: 0	Thanks,that's kinda what I was thinkin'! I'm usually my worst critic,and I was happy with this one. I thought my ribs were horrible and they did 24th LOL! You guys were'nt kiddin about second guessing yourselves on the ride home! I guess I just need shorter roadtrips so that I don't have as long to think about it.

04-28-2008, 08:24 AM	#10
Dale P is One Chatty Farker Join Date: 12-28-06 Location: Porkbutt Ky Downloads: 0 Uploads: 0	Looks better than a 6 to me too! __________________ Spicewine Turbo 2007 model Perry Brothers & Sons Bar-B-Q

04-28-2008, 09:12 AM	#11
Roo-B-Q'N is One Chatty Farker Join Date: 08-29-06 Location: Arlington, Nebraska Downloads: 0 Uploads: 0	Very hard table of judges, appearance to me would have been an 8. We have a thin finishing sauce that we use to help it look moist. But then again our worst scores was when I insisted on putting burnt ends in the box. Others are slam dunk when they put in burnt ends, but not me. You have to remember, the more cuts of meat you put in the box the more you are asking the judges to take into consideration. So if the slices were great and the ends were dry then that could have been marked down. This is just my 2 cents here, I would hang with what you are doing for the next comp and see what happens. I think it might just be a table of tough judges. __________________ ________________ www.operationbbqmw.org KCBS CBJ 9831 Large Spicewine, Backwoods Smoker (Party), WSM, Oklahoma Joe's Offset, Wood Fired Oven

04-28-2008, 09:23 AM	#12
tony76248 is One Chatty Farker Join Date: 09-10-06 Location: Fort Worth, TX Downloads: 0 Uploads: 0	I think that brisket looks great. __________________ "Grilla in the Pits" "IMAGRILLA" There's plenty of room for all of God's creatures. Right next to the mashed potatoes. Brinkmann Model 6668 Gasser Hibachi Grill Stumps GF223 w/ Stoker assist ECB that wins the $ Weber One-Touch Gold 22-1/2" #3 Komono Large BGE w/ Stoker assist 55 gallon Drum Smoker Wood Crate Cold smoker w/ smoke injector No need for certification, I already know good BBQ!

04-28-2008, 11:38 AM	#13
TOPS BBQ Full Fledged Farker Join Date: 10-01-07 Location: Fresno, CA Downloads: 0 Uploads: 0	I don't know...that brisket looks really nice. Because it's not in the light, it looks dark, but again, the camera plays some tricks with different lighting. Don't beat yourself up. That same brisket will probably land in the top somewhere next time. __________________ www.TOPS-BBQ.com Diamond Plate FAT 50 Ultra 200-Gal Barrel 55-Gal Horizontal offset 2 55-Gal Vertical Barrels Bar-B-Chef Offset Anything worth fighting for is worth fighting for dirty!

04-28-2008, 01:19 PM	#14
Pig Headed Babbling Farker Join Date: 06-15-06 Location: Middletown, DE Downloads: 0 Uploads: 0	I agree, definite 7 at least maybe 8. __________________ Ron Pigheaded BBQ Team www.pigheadedbbq.com KCBS CBJ Stumps Stretch (Raquel) Eagles Green. 1 -22" Weber WSM, 1 - 18"Weber WSM's 2 - 22" kettles 6x12 Haulmark Trailer

04-28-2008, 01:28 PM	#15
BBQ_Mayor is One Chatty Farker Join Date: 05-14-07 Location: Cambridge,Ia Downloads: 0 Uploads: 0	Looks nice Mike, a little dry looking but that could be the picture. Like Roo said. If both pieces are not equal, it could hurt you. It's hard to make that judgement call at the time. I feel ya on the second guessing yourself. That'll last about a week or until your next comp. __________________ Ray Smokehouse 72 Competition Cooking team Visit our Facebook page - Smokehouse72 WSM Whole Hog Smoker CBJ #4643

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Official Brisket Please Help First Brisket What Went Wrong why does my Brisket Suck Thread	barbefunkoramaque	Q-talk	46	03-01-2013 12:05 PM
Pitmaster T's Official Brisket Please Help First Brisket What Went Wrong why does my Brisket Suck Thread	Pitmaster T	Q-talk	32	09-16-2011 05:44 PM
Overnight Brisket last night-done this morning? Dinner tonight...what to do with the farking brisket till then	Butt_Pirate	Q-talk	10	07-03-2011 10:55 AM
Brisket Challenge: Brisket, charcoal grill, 2 hours-what to do	fireman_pete	Q-talk	45	08-30-2010 10:39 AM
UDS Brisket PRON (my 1st brisket...done)	KSims1868	Q-talk	16	05-10-2010 08:43 AM