Discussion Thread -> **Special**"2016 Beef Brisket Master!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

[SeanBBQ]

Same here. First throwdown for me will be Brisket. Why not right...we are all friends here.

Heading to the store soon. Will cook tomorrow.

 

[THoey1963]

Please accept this as my entry into the "2016 Beef Brisket Master" Throwdown.

Cook thread can be seen HERE.

Picture of Raw Brisket:

On the cooker:

Plated:

 

[BevoBurn96]

Here is my TD entry. Cook thread is here
http://www.bbq-brethren.com/forum/showthread.php?p=3526771

Cooked on a Klose offset with a live oak, pecan, and mesquite wood blend.

Here's the beef


Rubbed and on the pit


Dinner is ready

 

[Shagdog]

This is my entry
Raw


On the cooker (all I got, it was an overnighter..)


Getting wrapped


Entry Photo vvv


My whole cook can be found here

 

[ebijack]

I got a "reduced price brisket", not a full packer.

Brisket upper left

brisket upper right on smoker

Please use this as my entry of the finished product


Full process/cook is shown here
http://www.bbq-brethren.com/forum/showthread.php?t=228678

 

[Melissaredhead]

Alligator Metor Brisket--Throwdown ENTRY

Please except this as my official entry thingy for the "Brisket Master" Throweth Downeth.

My whole live cook thread is here: http://www.bbq-brethren.com/forum/showthread.php?t=228623
Here is the magic meat in raw brisket form. 10 pounds.
[/URL
[URL=http://s280.photobucket.com/user/melissaredhead/media/Mobile%20Uploads/image_zpsnl9wbyq4.jpeg.html]

Here it has morphed into an alligator head. So magical.
Cooked on my Yoder using hickory splits with chunks of apple, cherry and pecan. ~230*.

Now it's a meteor! 17.5 hours cook time.

But now it's brisket. Juicy, tender. So proud of this little fella.

 

[Norm]

Wow!

Great looking brisket cooks folks, I'm hit or miss with mine. For some reason though the dog thinks I'm good at them!

 

[northeast bbqer]

Here's my entry

It's very hard to find a full packer in my neck of the woods, so you gotta make do with what's available.

Here it is pre-cook:

The bark is set after 4 hours:

Here it is sliced. I dare say it came out pretty good :biggrin1:

 

[ssv3]

That's what I'm talking about Melissa!

 

[Melissaredhead]

That's what I'm talking about Melissa!

I'm learning! I remembered what you said about checking too much. I only opened the lid like 4 times.

 

[SmittyJonz]

Well the 2 I cooked at the Bash Tasted Good but didn't look too Great....... So no entry from me........

 

[blazinfire]

Well the 2 I cooked at the Bash Tasted Good but didn't look too Great....... So no entry from me........

Well at least it was good :thumb:

 

[Melissaredhead]

Well the 2 I cooked at the Bash Tasted Good but didn't look too Great....... So no entry from me........

So what? You only took pretty girls to the prom?
Post it anyway...more pics from the bash!
So what it was fugly it's what's on the inside that counts.

 

[wsswesty]

My Entry

Please accept these pics as my entry in the "2016 Beef Brisket Master" Throwdown. I apologize for the pics being on different Posts. Thank you.

Pic 1 --- Rubbed down and ready

 

[wsswesty]

Pic 2 --- Smoking on the Reverse flow at 250 for 8 hrs.

 

[wsswesty]

Pic 3 --- Dinner Time! The brisket was tender and juicy!

 

[Melissaredhead]

Great bark!
Black Ops?

 

[wsswesty]

You're close! I used SPOG and Oakridges Beef and Pork Competition Rub.

 

[blazinfire]

You're close! I used SPOG and Oakridges Beef and Pork Competition Rub.

I used B&P Comp on my entry! Best one I made yet. I thought the "sweetness" from the B&P Comp really gave it an great flavor. A little nontraditional but we loved it!

 

[Tonybel]

Please accept this as our entry



Complete cook here

http://www.bbq-brethren.com/forum/showthread.php?t=228794