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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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12-14-2009, 02:31 PM | #1 |
is One Chatty Farker
Join Date: 07-13-08
Location: Happytown, IA
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practice cooks - some advice needed.
As things get cold here in Iowa I have started thinking about how to keep up the practice cooks. I am cooking a brisket today and will be foiling the brisket shortly. Then I got to thinking - why not finish in a roaster once the meat is foiled?
Clearly this isn't like a comp - but I thinking the finished product should be close. I mean, if the meat is already being protected from the smoke will it make a big difference in flavors if I use a different heat source? The point is for me to work on flavor profiles. I realize that this method doesn't help with some of the other issues that are important to a comp cook. What do you all think? Is this a mistake? Will the final product be different if I put the wrapped meat into a roaster?
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John 21:9 |
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12-14-2009, 02:40 PM | #2 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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I've done pretty much the same thing using the oven once foiled; saves on staying
outside in the cold trying to keep a fire going in the beast... It's very very very close, from what I've seen.
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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12-14-2009, 03:37 PM | #3 |
is Blowin Smoke!
Join Date: 04-14-07
Location: Lakeland Florida
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It can change texture based on mositure content and airflow in the cooker vs. roaster. How much? Don't know but if you really are practicing then you should be giving it the full effort it deserves. Don't be an Alan Iverson.
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Ford Retired competition cook. BBQ mentor. |
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12-14-2009, 04:15 PM | #4 | |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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Quote:
I noticed a lot more liquid in my foiled brisket flats that I had taken off the cooker and finished off in the oven at a party not long ago. They were swimming in their own juices.
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Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com |
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12-14-2009, 04:43 PM | #5 |
Babbling Farker
Join Date: 05-03-07
Location: Olathe KS
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Monty's talkin bout practice
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Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge |
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12-14-2009, 04:50 PM | #6 |
is one Smokin' Farker
Join Date: 02-03-06
Location: tulsa oklahoma
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The point of texture change is a good one. Maybe for basic flavor profiles it would not matter, maybe it would...
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Klose 72" Mobile Medium BGE HastyBake Legacy 22" Weber Kettle(10 bucks@garage sale) |
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12-14-2009, 04:54 PM | #7 |
is one Smokin' Farker
Join Date: 07-03-07
Location: Chandler,OK
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To be or not to be...
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12-14-2009, 04:59 PM | #8 |
is one Smokin' Farker
Join Date: 02-03-06
Location: tulsa oklahoma
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Yeah, I could have said that better...
Personally, I would practice like it was a comp...
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Klose 72" Mobile Medium BGE HastyBake Legacy 22" Weber Kettle(10 bucks@garage sale) |
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12-14-2009, 05:10 PM | #9 |
is One Chatty Farker
Join Date: 07-13-08
Location: Happytown, IA
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I'm not even talking about a comp. This is practice. I love watching that interview!
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John 21:9 |
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12-14-2009, 10:50 PM | #10 |
Full Fledged Farker
Join Date: 10-23-07
Location: Norwalk,Iowa
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If I'm "practicing" on competition stuff, be it flavor, texture or time I do it all the way through using the equipment I'll be using later.
This is the only way I know to validate all data and be able to make it work consistently. |
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12-15-2009, 08:10 AM | #11 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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I say use the oven. Why stand outside to freeze when you can finish in the oven. Once its wrapped You will get the same finish. I finish all meats on the smoker though
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Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine |
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12-15-2009, 08:18 AM | #12 |
is One Chatty Farker
Join Date: 07-20-08
Location: Clive, IA
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I would also make sure you document what you did on the cook. You can practice as much as you want but if you don't remember what you did it's all for not.
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FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url] |
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12-15-2009, 08:55 AM | #13 |
is One Chatty Farker
Join Date: 07-13-08
Location: Happytown, IA
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Well, I did the brisket last night. I cook hot and fast so after 2.5 hours it was foiled and put in the roaster. Like most of you I've done tons of briskets so I was able to notice if there was any significant difference between a cook with a roaster (after foil) and just keeping the pit going.
The only real difference was the burn ends - but that was a space issue. Everything else turned out pretty good. Of course the best method would be to use the off-set and I have decided not to put it in storage because I really need to use that if I going to be practicing. However, using the roaster after the meat was foiled worked pretty good. I sold the brisket so it was important that it be done correctly - and the roaster took any of the "if" factor out of the equation. I'd say over all using the smoker/roaster method is something that will be good for testing rubs and flavor profiles. May not be exact but a good start. BTW, thanks to Ryan for offering to loan me his Stoker. Really cool!!
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John 21:9 |
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12-15-2009, 12:47 PM | #14 |
is one Smokin' Farker
Join Date: 09-03-09
Location: Pine Bluff, AR
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I'd think the main thing is the temp of the oven. Can your oven go to the temp your cooker would normally cook at? Trying to do a "real" practice in freezing temperatures is impossible. Working on flavors is not. When I'm testing marinades/rubs/sauces I tend to work with small amounts and use a BGE or Primo. I don't cook on these at a contest...
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12-15-2009, 04:53 PM | #15 |
is one Smokin' Farker
Join Date: 02-16-05
Location: Sebring, Florida
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I use my wife's oven for prac all the time
its a good tool |
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