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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 09-15-2010, 01:30 PM   #1
pign aint easy
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Question brisket ?

never really cooked brisket until we started cooking in comps , where iam from in Tennessee, brisket is not on the menu . anybody willing to give any pointers ? thanks, Mike
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Unread 09-15-2010, 01:49 PM   #2
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I am no expert but I always cooker full packer briskets. Brisket to me is a savory not sweet meat. I try not to change the flavors, I like beef and beef should...taste like beef..
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Unread 09-15-2010, 01:54 PM   #3
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Agree with Sal, brisket should taste of BEEF! Savory, smokey and meaty...
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Unread 09-15-2010, 01:58 PM   #4
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Yeah - the rub I use on brisket has a lot of beef bullion in it - most judges expect brisket to have a very beefy taste.
I also baste the slices in the turn in box with some of the juices immediately before turn in time.
I know there are competitors that are using the 'hot and fast' method. Using that method seems to retain that beefy flavor better. I still like to cook mine 'low and slow' and adjust with the rub.
Were you looking for something in particular or just everything in general?
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Unread 09-15-2010, 01:59 PM   #5
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A-1 steak sauce mixed with brisket aujus brushed on the slices before you turn the box in
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Unread 09-15-2010, 02:21 PM   #6
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Quote:
Originally Posted by Sledneck View Post
A-1 steak sauce mixed with brisket aujus brushed on the slices before you turn the box in
Ya know... That would probably be good! Maybe not for competition, however.
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Unread 09-15-2010, 02:51 PM   #7
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I don't think it would be a bad idea to get a pan of Corky's catered brisket. It's not really competition stuff, but pretty good to me, and definitely on the menu. Back in the day I used to get whole packers from the Kroger on Poplar and Highland for $0.99 / lb or less. Download episodes of Pitmasters last year where Myron talks about his brisket.

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Unread 09-15-2010, 04:14 PM   #8
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thanks yall ! keep them coming , iam trying to learn all i can about brisket ,,,, what temps do you cook at and all the other good stuff ,,,thanks again , mike
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Unread 09-15-2010, 09:46 PM   #9
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Quote:
Originally Posted by Ron_L View Post
Ya know... That would probably be good! Maybe not for competition, however.
why not? I have quite a few top 5's with that combo
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Unread 09-15-2010, 09:48 PM   #10
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Quote:
Originally Posted by pign aint easy View Post
thanks yall ! keep them coming , iam trying to learn all i can about brisket ,,,, what temps do you cook at and all the other good stuff ,,,thanks again , mike
i cook at 240-250. I wrap it at 165 or when i like the color. I pull it when i put a probe in it and it goes in smooth with just a bit of give. No exact finish temp ever. Sometimes its 195, 200 and even as hight as 215. Resting it is important. For comps i use FAB B
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Unread 09-15-2010, 10:16 PM   #11
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Quote:
Originally Posted by Sledneck View Post
A-1 steak sauce mixed with brisket aujus brushed on the slices before you turn the box in

Lea and Perrins has a Thick classic Worcestershire sauce....Great for Dipping & Topping!

Think that you may have cooked your brisket perfect...

Not so sure it is what you put on it as much as how you cook it...

Sled, you have very good brisket skills...

Yours in BBQ,

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Unread 09-16-2010, 05:23 AM   #12
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Seems as tho the judges prefer savory over sweet. I put a new rub together to accentuate the savory taste last weekend at the York Pa contest. Got my best finish ever for brisket.
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Unread 09-16-2010, 06:34 AM   #13
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Quote:
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Seems as tho the judges prefer savory over sweet. I put a new rub together to accentuate the savory taste last weekend at the York Pa contest. Got my best finish ever for brisket.
Agreed^^^^^ I went in the opposite direction last week at the same event and tried to sweeten it a bit -- worst brisket score in a long time.
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Unread 09-16-2010, 06:38 AM   #14
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Definitely savory with a kick, I like to marinate mine overnight (a packer brisket, point &flat intact) in a soy brine, then as I heat the pit I will pat off the excess marinade and rub it down with my brisket rub, baby will then rest till the smoker is at 250 – 300 the put that puppy on and throw some mesquite or hickory in the box with a bit of wild cheery wood for 2 hours, as this is smoking I am bringing the temp down to 225. After 2 hours I remove the beef to a aluminum pan and cover with heavy foil, add no more wood but enough coals to keep the heat at 200 – 225. after this two hours I remove the beef and place it back on the grill add a small loaf pan of apple cider in the grill for steam/moisture some more wood and finish it off for 2 hours or until internal temp reaches 160-175. there are lots of commercial rubs and marinades on the market I make my own. Here a rub to get you started on your beefy adventure, best of luck
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http://www.grouprecipes.com/108600/brisket-brown-sugar-rub.html

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Unread 09-16-2010, 08:06 AM   #15
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Default Holes from probing meat? How to prevent?

Quote:
Originally Posted by Sledneck View Post
i cook at 240-250. I wrap it at 165 or when i like the color. I pull it when i put a probe in it and it goes in smooth with just a bit of give. No exact finish temp ever. Sometimes its 195, 200 and even as hight as 215. Resting it is important. For comps i use FAB B
When you probe the brisket are you probing it in the flat and if so do you ever have trouble with holes from your probe in your slices that you are turning in? I have had this as a problem and I am not sure what too or not to do. Thanks and all info will be greatly appreciated.
Thanks Sledneck for your input.

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