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jgh1204
02-27-2006, 08:58 PM
from smokin on the rio. This was about a 10lb packer. It went on at 2AM, smoked for 10 hours, pulled at 190 and probe inserted easily. Wrapped in foil and coolered, then sliced at 4pm for a 4:30pm turn in. Used texasbbqrub with mustard and worcestershire sauce. Pecan wood and kingsford for fuel.

I did 3 briskets and this one was clearly the best. Did not place in the top 10, but made final table which was top 20 out of 77 or so teams. $1000 first prize for each category, so there were a lot of out of area teams that made the trip to the valley.

http://www.bbq-brethren.com/forum/attachment.php?attachmentid=1297&stc=1&d=1141096179
MilitantSquatter
02-27-2006, 09:03 PM
Looks real juicy...with a nice smoke ring... Congrats on your placing....
jgh1204
02-27-2006, 09:07 PM
I guess I need to work on the bark.
bruno
02-27-2006, 09:30 PM
That looks very good. Congrats on a great showing.
tommykendall
02-27-2006, 10:23 PM
Looks mighty fine to me. You must have had some competition.
The_Kapn
02-28-2006, 06:53 AM
Lookin' good.

Congrats.

TIM
CharlieBeasley
02-28-2006, 07:06 AM
Good looking display makes me hungry and top 20 to boot. Good show. Thanks for the picture.
jt
02-28-2006, 07:34 AM
I'm not gonna find that at breakfast! Looks good!
spicewine
02-28-2006, 07:39 AM
Congrats Bro!! Looks good enough to eat!!

Spice
Arlin_MacRae
02-28-2006, 08:30 AM
Making me drool here!
ThomEmery
02-28-2006, 08:35 AM
I guess I need to work on the bark.
I have been not foiling latly great bark but you really have to stay with it
letting it rest in the hot box 3 plus hours
Sawdustguy
02-28-2006, 08:53 PM
Nice job! Good looking brisket.
BBQ_MAFIA
03-02-2006, 04:36 PM
Great looking brisket. I wish the weather was better so I could get one on the cooker.
bbqpigskin
03-02-2006, 05:21 PM
Rookie question: why do you pull it off at 190* and wrap it in foil and stick it in a cooler for 4 hrs? Why not just start it later and have it finish closer to the hand in time? I'm not trying to second guess anyone here. I'm a meathead compared to most of you. I've never competed, so I 'm just askin'

The brisket looks great by the way!
thillin
03-02-2006, 05:40 PM
Rookie question: why do you pull it off at 190* and wrap it in foil and stick it in a cooler for 4 hrs? Why not just start it later and have it finish closer to the hand in time? I'm not trying to second guess anyone here. I'm a meathead compared to most of you. I've never competed, so I 'm just askin'

The brisket looks great by the way!

Dry cooler makes the cool down take longer. Keeping in the range of breakdown longer, making tender moist brisket.