|
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 |
10-31-2011, 08:19 PM | #1 |
On the road to being a farker
Join Date: 09-08-11
Location: Storm Lake IA
|
Brisket for Comps
I used to only cook brisket flats for comps next year I am going to start using packers. Just not happy with the flats tenderness wise. My question is how many brisket packers do you cook for comps? I usally cooked two flats but with a whole brisket I will have a bigger flat to use and can make burnt ends also.
|
|
10-31-2011, 09:05 PM | #2 | |
Full Fledged Farker
Join Date: 12-20-09
Location: Cincinnati, OH
|
Quote:
__________________
Matt Schneider - "The Smokesman" - Velvet Smoke BBQ & Catering KCBS Certified BBQ Judge #54767 Weber Smokey Mountain 22 & Superior Smoker SS1 [B][COLOR="Red"]"To BBQ is human, for swine is divine!"[/COLOR][/B] |
|
|
10-31-2011, 09:09 PM | #3 |
On the road to being a farker
Join Date: 09-08-11
Location: Storm Lake IA
|
I was cooking to tenderness not temp. But where I get my flats there is no fat cap on them It had been trimmed aggresively. When the probe goes in like butter I pull it just seemed to dry maybe injecting would help.
|
|
10-31-2011, 09:26 PM | #4 |
is one Smokin' Farker
Join Date: 01-26-10
Location: Fall City, WA.
|
We cook 2 full packers between 14lbs and 16lbs per comp. I like redundancy. We usually vary the cooking time by an hour or two. I may use 1.2hrs/lb on the first one and 1.3hrs/lb on the second if they're near same weight. That gives you a wide variation to play with. I check them both out and go with the one that looks best. You'd be surprised at how many times I've pulled what I thought would be the best one and it turned out to be the other...
If your probe is butter and your brisket is over-done and dry, re-calibrate your feel and pull it a little earlier. Keep decreasing the time and adjusting the feel to find the best typical tenderness. It took me quite a few briskets to really dial it in.
__________________
Phil [COLOR="Red"]Damn Straight BBQ Team[/COLOR] [url]http://www.facebook.com/DamnStraightBBQ[/url] KCBS & PNWBA Member, PNWBA CBJ Superior SS-2 Backwoods Fatboy Primo XL Weber Ranch Kettle |
|
11-01-2011, 09:03 AM | #5 |
Full Fledged Farker
Join Date: 12-20-09
Location: Cincinnati, OH
|
Ahhh - I can see an over-trimmed brisket being problematic. Pick up an angus brisket at Sam's - I have had great results with them lately. It is actually a "nose-off" brisket so the only trimming is removing the thick part of the point. Still a nice fat cap and a layer of fat and point under the flat. RD sells nose off briskets as well. Injecting helps but isn't necessary for tender brisket. If the briskets on display do not have satisfactory marbling or thickness usually the meat guy will open up a case to pick through.
__________________
Matt Schneider - "The Smokesman" - Velvet Smoke BBQ & Catering KCBS Certified BBQ Judge #54767 Weber Smokey Mountain 22 & Superior Smoker SS1 [B][COLOR="Red"]"To BBQ is human, for swine is divine!"[/COLOR][/B] |
|
11-01-2011, 10:48 AM | #6 |
is one Smokin' Farker
Join Date: 04-21-09
Location: Marietta, Ohio
|
Not having a fat cap will definitely make a difference. Also..do you wrap at any point?
__________________
4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129 |
|
11-01-2011, 10:59 AM | #7 |
is One Chatty Farker
Join Date: 05-26-08
Location: Omaha, NE
|
I buy my briskets at Sam's and always cook 2 full packers in the 14-16 lb range. I trim the fat on both sides of the point and trim the flat down to about 1/4 inch of fat. I inject and foil. After pulling I rest about 15 minutes prior to putting them in the cambo. This process seems to work well for me.
__________________
Don Pork Patrol BBQ Jambo Backyard Gateway Drum Fast Eddy FEC100 X2 BGE- Large x2 Certified MOINK Ball Maker, 2008 KCBS Member and CBJ 8.5 X 28' ATC Trailer |
|
11-01-2011, 03:46 PM | #8 |
is one Smokin' Farker
Join Date: 06-03-09
Location: Columbus,Indiana
|
I only cook one brisket full packer between 16-18 lbs
__________________
JAMBO Pit, 700 Club, 180 Chicken x 6,180 Ribs, 180 Brisket American Royal #WCO |
|
11-01-2011, 06:42 PM | #9 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
|
We cooked 2 per comp this year...whatever looked best from Costco...flats or packers...makes no difference to us...next year we're cooking 1 brisket per comp.
__________________
"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
|
11-01-2011, 08:15 PM | #10 |
is one Smokin' Farker
Join Date: 08-26-11
Location: okeechobee, fl.
|
1 whole packer for me
__________________
roger. Sponsored by oakridge bbq. stumps baby with digi q 2. doublebarrel 250 gallon offset |
|
11-02-2011, 12:19 PM | #11 |
On the road to being a farker
Join Date: 09-08-11
Location: Storm Lake IA
|
I wrap them but I think not having a fat cap is hurting me.
|
|
11-02-2011, 01:40 PM | #12 | |
is one Smokin' Farker
Join Date: 06-22-09
Location: Eastpointe, Mi
|
Quote:
Do you have a butcher you buy from, or just the grocery store?
__________________
Craig...Chief cook and pot washer, Prince of Peace Lutheran Church (LCMS) |
|
|
11-02-2011, 07:31 PM | #13 | |
Full Fledged Farker
Join Date: 05-11-10
Location: Waverly,Iowa
|
Quote:
I regularly cook 2 packers, usually 12-16 pounds, some less, some more, depending on flat/point thickness. I normally do not see many flats besides wal-mart around here or unless the guys at sam's murder one up and repackage it
__________________
Justin- Lucky's Q, 2 Stumps Stretch's |
|
|
11-02-2011, 07:45 PM | #14 |
On the road to being a farker
Join Date: 09-08-11
Location: Storm Lake IA
|
I buy from a butcher alot cheaper then some of the grocery stores we have. I am going to talk to him about the flats don't know if he trimes them or the plant he gets them from. It was my first year competing so I am kinda new to meat selection but I have a better understanding now what to look for. If he can't get what I need which I am sure he can I will have to go somewhere else.
|
|
11-02-2011, 07:49 PM | #15 |
On the road to being a farker
Join Date: 09-08-11
Location: Storm Lake IA
|
I have talked to the meat manager at the fareway he charges 6.00 dollars a pound I can get a whole packer at walmart for 2 something a pound. My butcher charges me 3.19 a pound for flats. I am going to have to talk to him about what he can get me and prices. The only reason I buy from his ribs are the best and his pork butts are also very good.
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Brisket for local comps.... | Metalbender | Competition BBQ | 29 | 02-22-2010 12:11 PM |
Wet aging brisket for comps | Ford | Competition BBQ | 27 | 06-15-2009 02:23 PM |
Freezing aged brisket for comps? | Sledneck | Competition BBQ | 16 | 01-13-2009 04:42 PM |
Brisket injection vs. no for comps | tumpedover | Q-talk | 23 | 07-04-2007 08:17 PM |
Trimming Brisket for Comps | YankeeBBQ | Competition BBQ | 28 | 09-09-2006 02:23 PM |
Thread Tools | |
|
|