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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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09-01-2010, 07:41 PM | #16 |
Full Fledged Farker
Join Date: 08-04-10
Location: Orange County
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This may be a noob question, but I'm a noob. How thick do you slice your brisket?
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09-01-2010, 08:03 PM | #17 |
is One Chatty Farker
Join Date: 10-05-07
Location: Georgetown , Ky
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For comps you try to get them about 1/4 " but thats if its cooked to the correct amount of doneness
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Stumps Clone "RAINMAKER" Stumps Clone RIP 9-20-08 Stumps Clone "LIL RAIN " Stumps Clone " CHRISTINE " ONE Evil Biotch and another in process BRINGIN' THE HEAT BBQ Team just Cloning around |
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09-01-2010, 08:27 PM | #18 | |
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
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Quote:
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Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. |
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09-02-2010, 08:41 AM | #19 | |
Knows what a fatty is.
Join Date: 08-30-10
Location: Newtown, PA
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Quote:
That's good advice. thanks rook. Also, I'm assuming it depends on the region as to whether or not to sauce up your turn ins or keeps em meaty, this goes for all catagories??
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(2) Fast Eddies FEC100s, custom 700lb woodburner Badass, www.DirtProductions.com |
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09-02-2010, 08:44 AM | #20 |
Knows what a fatty is.
Join Date: 08-30-10
Location: Newtown, PA
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We drove all the way to elizabeth, NJ to score some Pecan, there is NOBODY around here that carries any other wood other than Hickory or Mesquite., every now and again you can find some apple but hell! . this dude in Jersey had some pear wood as well which Im interested in trying.
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(2) Fast Eddies FEC100s, custom 700lb woodburner Badass, www.DirtProductions.com |
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09-02-2010, 08:47 AM | #21 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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I sauce all 4 categories. A-1 mixed with aujus on brisket for me.
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[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B] |
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09-02-2010, 10:50 AM | #22 |
is Blowin Smoke!
Join Date: 05-31-07
Location: Shippensburg PA
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Tags |
brisket, Competition |
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