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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 11-01-2008, 06:06 PM   #1
SMITTYtheSMOKER
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Default Let's Talk Brisket

Since you guys here at the Brethren have a nice cross section of the country covered I thought I'd ask...how much impact do you see "Wagyus" having on the competition brisket results in your area?

We have had an impact for the first time I can remember (competing 3 yrs) just this year with a couple of teams scoring high with premium Wagyus out here in California.

I know the Northwest had had them readily available for a few years and teams had had success with them as well.

Wondering what you guys in the Midwestern and Eastern regions saw this past year in regards to teams scoring well with Wagyus.

Thanks in advance for your responses.

-Smitty
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Unread 11-01-2008, 06:25 PM   #2
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Welcome to the forum.

LMAO! I think its kind of funny a guy named "Smitty" is talkin' about premium beef.

Anyone from Texas get what I am saying. "Smitty's" LOL

I will leave this discussion to the guys that put their heart, soul and money into competition Brisket.

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Unread 11-01-2008, 06:36 PM   #3
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Which teams do you speak of?
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Unread 11-01-2008, 06:42 PM   #4
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As far as I know they have had little/no impact on comps down here. I don't think they're suitable for how we cook. Select and Choice are still the predominant winners down here.
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Unread 11-01-2008, 06:44 PM   #5
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Zilla, are most of your contests IBCA.


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As far as I know they have had little/no impact on comps down here. I don't think they're suitable for how we cook. Select and Choice are still the predominant winners down here.
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Unread 11-01-2008, 06:47 PM   #6
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We do a few IBCA cooks each year but mostly Texas Gulf Coast BBQ Cookers Association events. It's a splinter group of the IBCA.
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Unread 11-01-2008, 06:54 PM   #7
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Quote:
Originally Posted by trp1fox View Post
Which teams do you speak of?
Out of respect to my fellow competitors, not here to give names, really irrelevant IMO. A few of top Briskets teams out here though.
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Unread 11-01-2008, 06:54 PM   #8
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Is the judging for TCBCA the same as IBCA?



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We do a few IBCA cooks each year but mostly Texas Gulf Coast BBQ Cookers Association events. It's a splinter group of the IBCA.
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Unread 11-01-2008, 06:58 PM   #9
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I think Wagyu briskets are few and far between for regular contests in the Northeast.. Typically anything beyond regular choice will be CAB or some other Angus, or aged briskets
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Unread 11-01-2008, 06:59 PM   #10
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Quote:
Originally Posted by SMITTYtheSMOKER View Post
Out of respect to my fellow competitors, not here to give names, really irrelevant IMO. A few of top Briskets teams out here though.
I was just playing with you Smitty....
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Unread 11-01-2008, 07:00 PM   #11
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Quote:
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Is the judging for TCBCA the same as IBCA?

They are the same to the letter.
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Unread 11-01-2008, 07:07 PM   #12
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Thanks Zilla:

A Wagyu would not make it through the lenghty judging process that the IBCA uses. The immense amount of fat that the Wagyu has tends to congeal quite rapidly, compared to a choice Brisket, giving them a "kind of soapy" texture to it. The longer it sits and get cold the more cold fat you taste compared to fantastic meat.






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They are the same to the letter.
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Unread 11-01-2008, 07:23 PM   #13
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I have tried them and cant say i truely cared for the flavor of the beef...There is a difference. And the price for one is off the hook! I dont know the cost will really give that much of an advantage, if any at all. The flavor will stand out among the rest but for me , i just didnt like what it had to offer. Chris
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Unread 11-01-2008, 07:34 PM   #14
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I've never cooked a Wagyu brisket yet, I know where to get them and they are not much $$ more than a Choice packer. Didn't hear much chatter this past year pro or con. Painted Hills, Snake River Farms seem to be readily available in the Portland OR area, but up here in Rain City the quality briskets are almost $5 lb! I've done OK with Select packers from WallyWorld and a lot of people do well with Choice flats from Costco. I just need to cook more Brisket period!
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Unread 11-01-2008, 07:42 PM   #15
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Glad you made it over here Smitty! I've considered cooking a Wagyu but I just can't justify the cost in my mind. Hell it took me month to work up the nerve to try a brisket because I didn't want to screw up a $20 piece of meat.
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