Competition Brisket Question….

[Divemaster]

I’m thinking of ‘Tweaking’ my current recipe for brisket and want to run it by you for the sake of the rules….

I normally do a brisket flat and when it’s done I put it into my cambro until it’s time to slice for turn-in. What I’m thinking now is that I would like to continue taking it off, putting it in my cambro, and then a half hour before turn-in putting it back on the smoker to ‘crisp up’ the bark.

Is this legal? I don’t recall seeing this as a problem since I would be working with a single piece of meat (separating the point from the flat before the cook and not after). I just want to be sure…

Thanks for your help!

 

[Sledneck]

Yep its legal.

 

[Jeff_in_KC]

Yes it's legal and you can separate point and flat after cooking. Pork is the only category you can't separate and continue cooking.

 

[Sledneck]

Brisket point and flat can be separated before cooking as well

 

[KC_Bobby]

And if you wear protection, you can separate while cooking too.

 

[musicmanryann]

Yep its legal just as others have said.

 

[Divemaster]

That's what I thought... I figured that it never hurts to ask...

Thanks gang! You Rock!

 

[Balls Casten]

We tried the same except we re-seasoned and brushed with honey or bbq sauce with alot of sugar in it. Never got the results we were looking for.
We've had better luck building the bark early.

 

[Contracted Cookers]

BE carefull you do not dry it out p.s save your juicies