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 05-12-2008, 12:32 PM   #1
Smitty
Found some matches.
 
Join Date: 04-05-08
Location: Blue Springs, MO
Downloads: 0
Uploads: 0
Default Dry brisket slices

I cooked at Platte City this weekend. Did not fair too well, middle of the pack. Let me set up my cooking.

6.5 lbs brisket flat from costco. thick middle.
4pm - trimmed, rubbed, and wrapped brisket to marinate in cooler. I left the costco trimmed point on but trimmed around it. but I trimmed the edge of the flat for a more uniform slice.
1:30 am - put brisket on fat side down. internal was about 45. WSM at 240.
5:30 am - mopped. internal at about 145. WSM at 225.
9:00 am - mopped. internal at about 165. WSM 225.
10:45 am - internal temp was only about 172. So I pulled the brisket and split it from the point wrapped in plastic and aluminum and back into the WSM. Let the WSM come up in temp to about 240.
11:30 - internal 190. Pulled the brisket and put it in a cooler still wrapped.
12:30 - internal 177. pulled the brisket out of the cooler.
1:15 - I sliced the brisket. The slices would be nice and juicy while I pull tested the slice. cut a couple more slice for the team to try for opinions and by that time the first slice from the middle had dried out. I had to keep the slices together in the box to try and slow down the drying.

This is not my first brisket but it seems that no matter what temp or time or method I use within 3 to 5 minutes of slicing the briskets the slices Dry out. Am I missing something or should I just start selling shoes.
Attached Images
File Type: jpg 4659510954_ORIG.jpg (38.3 KB, 197 views)
Smitty is offline   Reply With Quote


Unread 05-12-2008, 12:44 PM   #2
Scottie
Babbling Farker
 
Scottie's Avatar
 
Join Date: 11-03-06
Location: Chi-Town
Downloads: 0
Uploads: 0
Default

As YankeeBBQ says. Fab, it makes everything good!!!
__________________
cancersuckschicago.com
FROM SEA TO SHINING SEA BBQ TOUR

Red Jambo one off
FE 100
FEC 100
WSM
Homer Simpson 22 " Weber Kettle
Red 18 1/2" Weber Kettle
Black 26 3/4" Weber Kettle
Scottie is offline   Reply With Quote


Unread 05-12-2008, 12:46 PM   #3
Smitty
Found some matches.
 
Join Date: 04-05-08
Location: Blue Springs, MO
Downloads: 0
Uploads: 0
Default

What is Fab?


Quote:
Originally Posted by Scottie View Post
As YankeeBBQ says. Fab, it makes everything good!!!
Smitty is offline   Reply With Quote


Unread 05-12-2008, 12:48 PM   #4
Jorge
somebody shut me the fark up.
 
Jorge's Avatar
 
Join Date: 01-23-04
Location: DFW, San AntonioTx
Downloads: 0
Uploads: 0
Default

Did you do anything with sauce, or the natural juices that collected in the foil?
__________________
You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa

BOOGITY, BOOGITY, BOOGITY!!!

Recipient of a Huggies box!

Shut up, and cook!!!!
Jorge is offline   Reply With Quote


Unread 05-12-2008, 12:48 PM   #5
Jorge
somebody shut me the fark up.
 
Jorge's Avatar
 
Join Date: 01-23-04
Location: DFW, San AntonioTx
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Smitty View Post
What is Fab?

http://theingredientstore.com/
__________________
You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa

BOOGITY, BOOGITY, BOOGITY!!!

Recipient of a Huggies box!

Shut up, and cook!!!!
Jorge is offline   Reply With Quote


Unread 05-12-2008, 12:51 PM   #6
Smitty
Found some matches.
 
Join Date: 04-05-08
Location: Blue Springs, MO
Downloads: 0
Uploads: 0
Default

There was not much juice from the wrapping. I did brush some on the top of the slices after they were in the box.

Quote:
Originally Posted by Jorge View Post
Did you do anything with sauce, or the natural juices that collected in the foil?
Smitty is offline   Reply With Quote


Unread 05-12-2008, 01:07 PM   #7
Scottie
Babbling Farker
 
Scottie's Avatar
 
Join Date: 11-03-06
Location: Chi-Town
Downloads: 0
Uploads: 0
Default

It might not have sat long enough either... I've4 found that they dry out real quick if they don't sit for a long period. I would also try and get some moisture, whether it be beef broth or something when you wrap them. Give the brisket a nice wet environment...
__________________
cancersuckschicago.com
FROM SEA TO SHINING SEA BBQ TOUR

Red Jambo one off
FE 100
FEC 100
WSM
Homer Simpson 22 " Weber Kettle
Red 18 1/2" Weber Kettle
Black 26 3/4" Weber Kettle
Scottie is offline   Reply With Quote


Unread 05-12-2008, 01:09 PM   #8
Smitty
Found some matches.
 
Join Date: 04-05-08
Location: Blue Springs, MO
Downloads: 0
Uploads: 0
Default

How long would you consider a long time?

Quote:
Originally Posted by Scottie View Post
It might not have sat long enough either... I've4 found that they dry out real quick if they don't sit for a long period. I would also try and get some moisture, whether it be beef broth or something when you wrap them. Give the brisket a nice wet environment...
Smitty is offline   Reply With Quote


Unread 05-12-2008, 01:13 PM   #9
Scottie
Babbling Farker
 
Scottie's Avatar
 
Join Date: 11-03-06
Location: Chi-Town
Downloads: 0
Uploads: 0
Default

I like at least 2 hours... the longer the better... Most of my big meats are off by 10:00 am... I would prefer them to be off by 9:00....


Scottie
__________________
cancersuckschicago.com
FROM SEA TO SHINING SEA BBQ TOUR

Red Jambo one off
FE 100
FEC 100
WSM
Homer Simpson 22 " Weber Kettle
Red 18 1/2" Weber Kettle
Black 26 3/4" Weber Kettle
Scottie is offline   Reply With Quote


Unread 05-12-2008, 01:18 PM   #10
Diva
is one Smokin' Farker

 
Diva's Avatar
 
Join Date: 05-30-07
Location: Kansas City, MO
Downloads: 0
Uploads: 0
Default

Fat side UP. I know, I know....but, seriously, it makes sense.
Diva is offline   Reply With Quote


Unread 05-12-2008, 01:18 PM   #11
VGuilford
is Blowin Smoke!
 
VGuilford's Avatar
 
Join Date: 03-01-07
Location: Raymore, Mo. South of Kansas City
Downloads: 0
Uploads: 0
Default

I normally cook mine starting at room temp and fat side up in a pan.
__________________
See Ya in the Smoke!!!
Vern
MooCow BBQ
www.moocowbbq.com
KCBS CBJ
Texas Smoker
Oklahoma Joe Original
Vermont Castings Gasser
Turkey fryer
Little Smokey Joe
~~~~~~~~~~~~~~~~~~~~
MoFo Chapter
~~~~~~~~~~~~~~~~~~~~
VGuilford is offline   Reply With Quote


Unread 05-12-2008, 01:35 PM   #12
YankeeBBQ
is One Chatty Farker
 
Join Date: 02-07-06
Location: boston ma
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Diva View Post
Fat side UP. I know, I know....but, seriously, it makes sense.
Wrong ! Actually I don't cook flats so maybe your right. Pulling the brisket at 190 seems low to me. I'm not into the whole mopping thing I just think it prolongs the cooking time. And Yes Fab does make everything better.
__________________
Steve Farrin
KCBS BOD member. Thank you for your support.

This post is my opinion and mine alone, not necessarily that of the KCBS, it's board of directors or office nor that of Peter Pan, Tinkerbell and certainly not Rush Limbaugh.
YankeeBBQ is offline   Reply With Quote


Unread 05-12-2008, 01:41 PM   #13
SP
is one Smokin' Farker
 
SP's Avatar
 
Join Date: 05-20-06
Location: Kansas City
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Scottie View Post
As YankeeBBQ says. Fab, it makes everything good!!!
Smart man

Quote:
Originally Posted by Diva View Post
Fat side UP. I know, I know....but, seriously, it makes sense.
I agree with Steph. I have always dont it that way and has worked well for me, but all in all it a fatty peice of meat, so it should be OK either way.

Plus I personaly like to cook in the 275's.
__________________
[COLOR=blue]Clay[/COLOR]
[COLOR=blue]The Original Sauced Pigs BBQ Team[/COLOR]

[COLOR=#0000ff]2 Homemade Smokers (1 for Sale) [URL]http://i49.photobucket.com/albums/f265/123sauced/Smoker.jpg[/URL][/COLOR]
[COLOR=#0000ff]Weber Kettle[/COLOR]
[COLOR=#0000ff]Brinkmann Smoke n Pitt[/COLOR]
[COLOR=#0000ff]Charbroil Gasser[/COLOR]
SP is offline   Reply With Quote


Unread 05-12-2008, 02:20 PM   #14
Sledneck
Time Out
 
Sledneck's Avatar
 
Join Date: 12-04-05
Location: Wantagh, NY
Downloads: 0
Uploads: 0
Default

Try some Butchers bbq marinade next time
Sledneck is offline   Reply With Quote


Unread 05-12-2008, 03:02 PM   #15
pigpen269
Full Fledged Farker
 
pigpen269's Avatar
 
Join Date: 09-13-07
Location: Sugar Creek, MO
Downloads: 0
Uploads: 0
Default

At the last comp we put ours on at around 11pm and pulled around 8:30-9:00AM at internal temp of 190. wrapped in foil and put in the warmer on the trailer(130temp) took out of warmer at 1pm. So juicy you couldn't believe. The fat has little to do with juicy in my opinion, I usually trim my brisket of most of the fat and it's always juicy. It has to have time to rest for it to suck that juice back in. I would let it rest at least 3hrs if not 4.
__________________
Large Spicewine
Bandera
Green UDS (UGD)
Blue UDS (UBD)
Homemade 18"/36" Grillzilla
Lang 60, (RIP)
Home Built Trailer (500gallon Oil drum).(RIP)
pigpen269 is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Brisket slices back on smoker ---- Illegal? watertowerbbq Competition BBQ 29 06-15-2011 07:48 PM
Brisket slices & burnt ends in a box Balls Casten Competition BBQ 18 03-12-2009 08:10 AM
Dry Brisket bigthirsty Q-talk 14 02-09-2009 09:45 AM
Brisket sauce and slices Bigmista Competition BBQ 6 03-18-2006 08:10 PM
One more brisket question (choosing slices) MilitantSquatter Competition BBQ 15 09-28-2005 08:26 PM

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 05:12 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