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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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07-01-2013, 08:30 PM | #31 | |
is one Smokin' Farker
Join Date: 06-27-10
Location: Louisville, KY
Name/Nickname : Drew
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07-02-2013, 08:17 AM | #32 |
is One Chatty Farker
Join Date: 09-25-06
Location: Elk Creek, Ky.
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I've looked at the RD briskets, and some of them look really good I think!..
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07-02-2013, 09:07 AM | #33 |
On the road to being a farker
Join Date: 08-21-11
Location: La Quinta Ca
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Have used Creek Stone for sometime now and its the last. Got a case in and they were all small and didn't cook up well. Most we tough and the point were so small that you could just barely get enough burnt ends to turn in. Going back to choice angus had more walks then.
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[B]Cowboys Smokin' Hot BBQ[/B] [B]Curt - head Chef[/B] Stick cooker FEC 100 wsm 22.5 RMBBQA Member CBBQA cbj #63452:-P |
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07-02-2013, 10:35 AM | #34 | |
is one Smokin' Farker
Join Date: 03-19-12
Location: Louisville,Ky
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07-02-2013, 10:43 AM | #35 |
On the road to being a farker
Join Date: 02-27-12
Location: Orange County, California
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Great question! I wonder about this too. Who knows, maybe this conversation is going to get into the "left, or right side brisket".
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Matthew Stark Twisted Brisket BBQ Team - CBJ [B]Disposables [I]By STARK[/I] [/B]Disposable Cutting Boards on a Perforated Roll, 5 gl Bucket Liners, Steam Pan Liners, Cooler Liners, Stark Naked BBQ Pit, Probe & Grill Cleaner, Stark Kitchen Food Grade Surface Cleaner [url]www.starkboards.com[/url] |
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07-02-2013, 11:20 AM | #36 |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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07-02-2013, 12:06 PM | #37 |
is One Chatty Farker
Join Date: 09-25-06
Location: Elk Creek, Ky.
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07-02-2013, 07:48 PM | #38 |
is one Smokin' Farker
Join Date: 06-27-10
Location: Louisville, KY
Name/Nickname : Drew
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The last two comps we cooked a creekstone prime along side a RD and turned the RD in both times. We did turn in the burnt ends off the creekstone but the flavor on the RD flat was better. Go figure. We didn't get a call in either comp but the scores weren't terrible so I think we are just going to save ourselves a $100 a comp and keep on keeping on. That being said our briskets we cooked a couple years ago were better IMO and judges agreed. We haven't changed a thing so brisket quality is the only thing I can mark it down to.
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07-02-2013, 07:52 PM | #39 |
is one Smokin' Farker
Join Date: 06-27-10
Location: Louisville, KY
Name/Nickname : Drew
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I've never had a problem getting them tender. The larger (and usually fattier) packers are more forgiving when it comes to drying them out IMO. I like a nice thick flat and well marbled point. That usually comes on the bigger packers. You can get great results on a smaller packer I just like the added insurance of a big (thick) packer.
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07-02-2013, 08:07 PM | #40 |
is one Smokin' Farker
Join Date: 06-27-10
Location: Louisville, KY
Name/Nickname : Drew
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Here is a pic from our first creekstone case 2 years ago. This case accounted for 3 consecutive brisket wins. We had 4 overall that season in I think 9 contests. We haven't won brisket since. haha. These things were beautiful. I felt guilty taking the trophies.
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07-03-2013, 09:48 AM | #41 | |
is One Chatty Farker
Join Date: 09-25-06
Location: Elk Creek, Ky.
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I would agree.. the creekstones of a couple of years ago were great when we got them from our source. Seems I couldn't get out of the top 10 if I tried with those things. |
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07-03-2013, 11:00 AM | #42 |
is One Chatty Farker
Join Date: 04-08-10
Location: Elk Creek, KY
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07-03-2013, 11:02 AM | #43 | |
is One Chatty Farker
Join Date: 04-08-10
Location: Elk Creek, KY
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