The Texas BBQ Forum

I'm new to the forum and just wanted to say hey! I'm from the good ole town of Mont Belvieu, Tx. I haven't been bbqing very long but what I have cooked so far on my UDS I have enjoyed.

I had a newbie cook off question. I was asked to cook a brisket for a cookoff this month and I have no Idea what to do. Should I do a traditional salt and pepper rub? or during competitions do judges look for something different? Any help would be appreciated.

Thanks!

Its completely up to you, every comp there are different judges. Go with what you know and are comfortable with....and see where you end up...

+1 just keep it simple and don't wonder off the reservation. Ya can't go wrong with salt pepper garlic and a little Mex oregano IMO.

One thing to know, the judges aren't trained professionals at most cookoffs, they are everyday Joe's like you and I. I believe technique is more important than anything (aka, tenderness, presentation and not drying it out).......just my opinion I wouldn't think a salt and pepper brisket alone would fare very Well in a comp, but like everyone said cook what You feel comfortable cooking.......

Thank yall for the responses. I'm just gonna go have fun and enjoy the company. This being my first one I don' expect a whole lot.

Think positive....Go expecting to win!!

I agree w/ Southern Pride. Make sure that brisket is juicy/tender.... No matter how great the flavor is, a dry brisket on a prelim table will kill you.

What backyard said AND don't make the rookie mistake of over spicing your brisket it WILL NOT impress the judges.

I'm a firm believer in keeping it basically simple, salt pepper and garlic works, but you might want to apply a little pep ( spicy)

It's possible to do well without much experience in cookoffs, althought I will say it helps. I entered my first cookoff with basically some time spent bbq'ing in my backyard, some reading online and a little but of "cockyness" ... long story short ended up taking 3rd in brisket and have been hooked ever since. A few pointers to try:

*If you can find time, try to give it a trial run before the "real thing" at the cookoff.
* Read online and look up recipes/ methods for brisket in the beef section.
* Enter with a plan and stick too it... even if it's something as menial as writing down steps or cooking times just to help you remind yourself.

Can't wait to do a cookoff myself. We have only one a year where I live. I've also read people like to inject their brisket for competition. I think it's a great idea ensuring flavor and moisture at the judges table. Something I would probably do entering a cookoff. Good luck!

We have always said that a rub won't win you a contest, but a bad rub will loose the contest for you.

Gotta add, never been a big fan of Salt Lick anything!, but tried their rub this weekend on a brisket at home and was very pleasantly surprised. A little too peppery but that's ok on brisket, contest ready rub imo and I try absolutely everything.

Not a bad rub and I do love the Laurens sauce they make despite being unimpressed by numerous actual visits there.

RWBTEX wrote:Gotta add, never been a big fan of Salt Lick anything!, but tried their rub this weekend on a brisket at home and was very pleasantly surprised. A little too peppery but that's ok on brisket, contest ready rub imo and I try absolutely everything.

While living in Phoenix, when I first started cooking in competitions, I walked in quite a few KCBS competitions using nothing but Salt Lick Rub. Now that I've moved back to Texas...not so much. I do use a light layer as my "under coat" like some folks do with Tex -Joy.

Use what you are comfortable with and most importantly, have fun!

Big fan of the John Henry's Nedra D myself. Always liked a little pop to mine.

Mont Belveu, they still have the huge salt domes underground there where the store all the natural gas? Might make me take pause before lighting my smoker each time...