Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ


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.

Thread Tools
Old 12-17-2009, 12:52 PM   #1
is One Chatty Farker
Join Date: 07-13-08
Location: Happytown, IA
Default More on brisket

Didn't want to jack the other thread.

iQue mentioned:
"I have bought a few cases of briskets that had a very recent kill date and they were stiff as a board."

So that's why some briskets are so stiff, almost like they're frozen? It's because the are too fresh?

That helps because I avoid briskets that don't flop over my hand - mainly because that's what I've been told. Recently I bought a stiff brisket - all that I could find - and I figured it was a question of quality. But if I would have aged it it would have been better?

Thanks in advance for attending to a noob question.
John 21:9
monty3777 is offline   Reply With Quote

Old 12-17-2009, 02:09 PM   #2
is One Chatty Farker
Join Date: 06-11-08
Location: Ames, Iowa

Some briskets will not fold over no matter how much you age them, but usually with age they will become more flexible as the proteins break down. Temperature will have something to do with how they bend as well.

If you use the point, make sure you check that too as sometimes even if the flat is nice and bendy, the point can be as hard as a rock. On the other hand if the point is chuck full of fat, it will be hard as well, so you have to look at it as well.

If the brisky has all the other characteristics you are looking for and is stiff, I would buy it and age it. But you should always know the kill date of your brisket if you are going to age.
Big T'z Q Cru Championship BBQ Team
CBJ #50801
6 WSM's
2 Weber Kettles
2 Backwoods Fatboy
2 Not-so-Ugly Drum Smokers from Gateway BBQ Store
[URL="http://s674.photobucket.com/albums/vv102/Ryannewstrom/Jambo%20--%20The%20Orange%20Monster/"]Jambo -- The Orange Monster[/URL]
Join our [URL="http://www.facebook.com/home.php?ref=logo#/group.php?gid=101606657515&ref=ts"]facebook group[/URL]
musicmanryann is offline   Reply With Quote

Old 12-17-2009, 03:16 PM   #3
Jacked UP BBQ
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ

When I shop for briskets, I never take flex into consideration. At finish point of the brisket everything will be broken down and you will get a moist tender brisket no matter the stiffness. I have cooked a lot of briskets of all grades and ages, and our finished product is always the same if we use the same process.
What I look for is even thickness of the flat and very thick point.
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
Jacked UP BBQ is offline   Reply With Quote

Old 12-17-2009, 03:18 PM   #4
Babbling Farker
Scottie's Avatar
Join Date: 11-03-06
Location: Chi-Town

My packer IBP does not go by kill date. They use pack date. Which can be 2-3 days after slaughter. But it will be on the case and not on each brisket.

I've also have had prime's that won't bend, but turn out awesome.

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


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 50 03-30-2015 05:29 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

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

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 09:18 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
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