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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 05-22-2010, 06:39 PM   #1
bigracksbbq
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Default Do you brush anything on your brisket right before turn in?

to help keep it moist in the 15-45 mins it waits for the judges?
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Unread 05-22-2010, 07:08 PM   #2
thillin
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I don't brush, I dip it...
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Unread 05-22-2010, 07:11 PM   #3
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Quote:
Originally Posted by thillin View Post
I don't brush, I dip it...
Same here...of course, my brisket sucks so take it for what its worth.
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Unread 05-22-2010, 07:13 PM   #4
thillin
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For IBCA cooks, correct?
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Unread 05-22-2010, 09:55 PM   #5
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dipping vs brushing..I am looking forward to the comments on this
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Unread 05-22-2010, 11:38 PM   #6
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I took second place brisket in a practice competition two weeks ago brushing with drippings and other special stuff, of course
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Unread 05-23-2010, 11:48 AM   #7
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Yes, IBCA
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Unread 05-23-2010, 11:48 AM   #8
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My drippings are 100% fat, when put into a fat separator, lol.
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Unread 05-23-2010, 02:17 PM   #9
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Quote:
Originally Posted by bigracksbbq View Post
to help keep it moist in the 15-45 mins it waits for the judges?

If the judges can judge the other categories in about 20 minutes why would the brisket sit for 45 minutes?
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Unread 05-23-2010, 03:12 PM   #10
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Quote:
Originally Posted by kurtsara View Post
If the judges can judge the other categories in about 20 minutes why would the brisket sit for 45 minutes?
IBCA - If good enough, your box will go to a second table of judges known as the final table. So you aim for your food to tast good at room temp.
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