MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk > BBQ Brethren Throwdowns

Notices

BBQ Brethren Throwdowns Join us in the backyard for a fun bi-weekly photo contest and show off your BBQ creations! New categories are posted every other week, plus a special monthly category. Winners earn bragging rights, a Throwdown Certificate, prizes, and the chance to choose the next category. Some of our most talked about cooking techniques and recipes were given birth in the Throwdowns!


Reply
 
Thread Tools
Old 03-20-2018, 08:11 PM   #1
Moose
somebody shut me the fark up.

 
Moose's Avatar
 
Join Date: 10-12-08
Location: Northridge, CA
Name/Nickname : Richard
Default ***April Special: MASTER'S CUT*** "2018 Brisket Master!" Throwdown (Entry & Discussion Thread)

Our New April Special Throwdown Category is..."2018 Brisket Master!"


This was Tonybel's winning entry in the 2016 Brisket Master Throwdown

MASTER'S CUT CATEGORY DESCRIPTION - READ CAREFULLY BEFORE ENTERING:

1. Your entry must consist of Beef Brisket as a primary feature.

2. You must cook the meat using a charcoal and/or wood fired grill or smoker, or over an open wood fire.

3. Only one entry may be submitted per person.

4. You must submit one photo of your cut of meat in raw form, another one while it is on the cooker (note it does not still have to be in raw form while cooking), and one photo of your completed dish. You must include these 3 to showcase the piece of meat, how you're cooking it, and the result. In other words, your entry will include 3 photos, not one. If you submit more than three photos, you MUST indicate which three you want used for judging. You are encouraged to post your full cook thread in QT, and link back here to this entry thread, but you MUST include these three photos in this entry thread.

Here is an example from a previous Master's Cut TD Vote thread of how entries should be submitted:

https://www.bbq-brethren.com/forum/s...4&postcount=12


5. No sides are allowed. You may however dress your dish with other (edible) items to pull the dish together into one specific entree. For example, with a short rib you could make a bed of salad greens, topped with sliced short rib. However, a short rib or short ribs with a baked potato and/or asparagus on the side is not allowed. The entree you create must stand on its own.


You may submit entries that are cooked from Friday 3/30/18 through the entry submission deadline of 12pm (NOON), Central US Time on Monday 4/30/18.


Entry pictures must be submitted by 12 p.m. (NOON) Central US Time on Monday 4/30/18


Click here to READ THE RULES for the BBQ Brethren Throwdowns...


The winner will get exclusive rights to be called "BBQ Brethren 2018 Brisket Master", which you can feel free to add to your signature, proclaim to the world, tatoo on your forehead, have printed on hats, or whatever the heck strikes your fancy.

Best of luck and even better eats to all!

__________________
Moose
The Fun Never Stops at the BBQ Brethren Throwdowns
Instigator of the 2017 "Mayo Explosion"
Custom Avatars by Grillman
Check out my blog:
www.mooseonfire.com





Last edited by Moose; 04-30-2018 at 11:58 AM..
Moose is online now   Reply With Quote
Thanks from: --->


Old 04-08-2018, 04:08 PM   #2
aks801
is one Smokin' Farker
 
Join Date: 08-21-08
Location: Katy, TX
Default My entry

For your consideration:







Here's the cook thread in Q-Talk:

https://www.bbq-brethren.com/forum/s...68#post3977668

Thank you.
__________________
alan
The Line-up: 22.5 Weber OTS; 22.5 Weber WSM.
Gone but not forgotten: ECB (modded); New Braunfels Hondo stick burner.
"Been dazed and confused for so long it's not true"
aks801 is offline   Reply With Quote
Old 04-09-2018, 10:08 AM   #3
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Name/Nickname : Captain Ron
Default

This is an entry...

We had a smallish SRF brisket in the freezer from last summer (around 11.5 lbs.) and decided to cook it yesterday. We had two goals with the cook...
  1. Test out a new injection, rub and sauce combo
  2. Have brisket to eat and use in chile

So, based on those goals, I didn't go nuts with the trimming. I separated the flat and point and cleaned it up a fit, but that was about it.


Please use this picture for the entry

In typical fashion, I managed to cut myself while doing the trimming



I pulled Bluebird out of the garage and got it up to 350 degrees and put the brisket in. The temp settled in at 300 and held there beautifully.



After about 90 minutes (based on bark color) I foiled the point and let the flat ride for a bit.


Please use this picture for the entry

About 30 minutes later the flat was foiled (again based on color) and I lowered the drum to 250. Two hours later I checked the flat for tenderness and it still had a little resistance to my probe so I let it go for another 20 minutes and pulled the flat and point when the flat was probe tender. Both went into a warm oven to rest (my Cambro is in our trailer)

When it was time to eat (about another hour) we sliced the flat and cubed the point and hit them with a little sauce.




Please use this picture for the entry.

The flat slices were moist and tender and had a great beefy flavor, and the burnt ends were melt in your mouth tender. Aside from the little battle wound on my finger, I'd say that the goals for this cook were well met!
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

2019 Chicago-area Summer Gathering Information!!

2019 Chicago-area Summer Gathering Signup!!

Naked Fatties Rock!

4x Hunsaker Cans/PK360 X 2/Southern Q Limo Elite/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Good-One Model 42/WSM/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/BS Pizza Oven

Last edited by Ron_L; 04-12-2018 at 09:36 AM..
Ron_L is online now   Reply With Quote
Old 04-09-2018, 10:37 AM   #4
sudsandswine
Babbling Farker

 
sudsandswine's Avatar
 
Join Date: 06-23-12
Location: Kansas City
Default

Beautiful!
__________________
Shirley Fabrication 24x60 | Primo XL kamado | Red Weber Limited Edition kettle | Mak 2 Star
sudsandswine is offline   Reply With Quote
Thanks from:--->
Old 04-11-2018, 04:06 PM   #5
tom b
Babbling Farker

 
tom b's Avatar
 
Join Date: 10-12-15
Location: Temecula, CA
Default

Rons pics are missing
__________________
MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, Bayou Classic 36" offset, WGA
tom b is online now   Reply With Quote
Old 04-11-2018, 10:10 PM   #6
Moose
somebody shut me the fark up.

 
Moose's Avatar
 
Join Date: 10-12-08
Location: Northridge, CA
Name/Nickname : Richard
Default

Quote:
Originally Posted by tom b View Post
Rons pics are missing
Thanks for the heads up, Tom. I don't see them now either, will send a PM to Ron.
__________________
Moose
The Fun Never Stops at the BBQ Brethren Throwdowns
Instigator of the 2017 "Mayo Explosion"
Custom Avatars by Grillman
Check out my blog:
www.mooseonfire.com




Moose is online now   Reply With Quote
Old 04-12-2018, 09:37 AM   #7
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Name/Nickname : Captain Ron
Default

Thanks Tom and Moose! I have been using postimage.org for hosting and apparently they lost that domain and it is now postimg.cc for picture links. I updated them and they pictures should be back.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

2019 Chicago-area Summer Gathering Information!!

2019 Chicago-area Summer Gathering Signup!!

Naked Fatties Rock!

4x Hunsaker Cans/PK360 X 2/Southern Q Limo Elite/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Good-One Model 42/WSM/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/BS Pizza Oven

Last edited by Ron_L; 04-12-2018 at 12:08 PM..
Ron_L is online now   Reply With Quote
Thanks from:--->
Old 04-12-2018, 11:32 AM   #8
Moose
somebody shut me the fark up.

 
Moose's Avatar
 
Join Date: 10-12-08
Location: Northridge, CA
Name/Nickname : Richard
Default

Quote:
Originally Posted by Ron_L View Post
Thanks Tom and Moose! I have been using postimage.org for hosting and apparently they lost that domain and it is not postimg.cc for picture links. I updated them and they pictures should be back.
Pics are showing up fine now, Ron.
__________________
Moose
The Fun Never Stops at the BBQ Brethren Throwdowns
Instigator of the 2017 "Mayo Explosion"
Custom Avatars by Grillman
Check out my blog:
www.mooseonfire.com




Moose is online now   Reply With Quote
Thanks from:--->
Old 04-16-2018, 07:02 PM   #9
BeardedBassGuy
Full Fledged Farker
 
Join Date: 09-27-17
Location: Grand Prairie, Tx
Default

Please accept this as my entry.





Thanks for looking!

Cook thread here
https://www.bbq-brethren.com/forum/s...d.php?t=259207
__________________
Follow my cooks live on Instagram @IronTexanBBQ

Current setup is a home brew octagonal reverse flow offset made by an old friend.

On the Shirley Fab wait list.
BeardedBassGuy is offline   Reply With Quote
Old 04-17-2018, 08:45 PM   #10
Michigan BBQ Fan
Full Fledged Farker

 
Michigan BBQ Fan's Avatar
 
Join Date: 04-11-18
Location: Metro Detroit, MI
Name/Nickname : Scott
Default My entry for MASTER'S CUT 2018 Brisket Master Throwdown

Please accept this as my entry....

This is the first brisket I've ever cooked.

P.S. I'm also new to posting...so...I hope I did this correctly.
Attached Images
File Type: jpg IMG_7515.jpg (100.1 KB, 477 views)
File Type: jpg IMG_7488.jpg (69.2 KB, 469 views)
File Type: jpg IMG_7505.jpg (82.7 KB, 477 views)
__________________
WSM 18.5" - Broil King Signet 320B - ThermoWorks Smoke - ThermoPop - ThermaPen (Operation BBQ Ed)

KCBS Certified Judge
Member KCBS & GLBBQA
Competition BBQ Cook

!!!Welcome to the BBQ REVIVAL!!!
Michigan BBQ Fan is online now   Reply With Quote
Thanks from: --->
Old 04-17-2018, 10:47 PM   #11
Hankdad1
is one Smokin' Farker

 
Hankdad1's Avatar
 
Join Date: 05-07-10
Location: Twin Cities, MN
Name/Nickname : John
Default

Great looking brisket Scott, and your photos have me drooling on my laptop.
__________________
CG Akorn, WSM, Green stainless Performer, Genesis 3000, 2 18.5" Weber kettles, Weber go anywhere charcoal.
Hankdad1 is offline   Reply With Quote
Thanks from:--->
Old 04-26-2018, 06:02 AM   #12
frognot
somebody shut me the fark up.

 
frognot's Avatar
 
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
Default

Scott, you hit a home run with your first brisket (and this old Texan has seen quite a few of them).

Strong work there!
__________________
Chicago Bash 8-3-2019 (link)

Texas Bash 10-26-2019 (link)

Large Big Green Egg

"If you really care about this place, you'll show some respect for it." deguerre

"Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa
frognot is offline   Reply With Quote
Thanks from:--->
Old 04-27-2018, 12:05 AM   #13
THoey1963
somebody shut me the fark up.

 
THoey1963's Avatar
 
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
Default

I have 4 prime and maybe a Wagyu going on Saturday night. Any chance quantity counts over quality? Cause there are some serious entries already...
__________________
There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :)

Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle

WSCG Review HERE. WSM Mods HERE. My Brisket Guide HERE.
THoey1963 is offline   Reply With Quote
Thanks from:--->
Old 04-27-2018, 04:09 PM   #14
sudsandswine
Babbling Farker

 
sudsandswine's Avatar
 
Join Date: 06-23-12
Location: Kansas City
Default

brisket is resting, then it's the moment of truth.....fingers crossed for something picture worthy. It jiggled like jello so I am optimistic
__________________
Shirley Fabrication 24x60 | Primo XL kamado | Red Weber Limited Edition kettle | Mak 2 Star
sudsandswine is offline   Reply With Quote
Thanks from: --->
Old 04-28-2018, 11:28 AM   #15
frognot
somebody shut me the fark up.

 
frognot's Avatar
 
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
Default

Here's my entry. Cook thread here: http://www.bbq-brethren.com/forum/sh...d.php?t=259621
Attached Images
File Type: jpg Yp3EzT3.jpg (40.4 KB, 340 views)
File Type: jpg lU4NtI7.jpg (38.5 KB, 340 views)
File Type: jpg o1rUJmz.jpg (45.5 KB, 341 views)
__________________
Chicago Bash 8-3-2019 (link)

Texas Bash 10-26-2019 (link)

Large Big Green Egg

"If you really care about this place, you'll show some respect for it." deguerre

"Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa
frognot is offline   Reply With Quote
Thanks from: --->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 03:40 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts