Help me with Brisket,

[3 star redneck]

Put'em on , cook'em, tak'em off!

That's how I cook my brisket!

me tooooo.....

[txngent]

Chitlins.... remember, the judges only get one bite. I know the way I cook for at home will not be the way I have to cook for a comp. You have to concentrate the best flavor profile into one bite. Now... what does your brisket taste like in that bite?

[jtilk]

Put'em on , cook'em, tak'em off!

That's how I cook my brisket!

Beat me to it ...

[Chitlins Rule]

The night before I put a little tender quick on for about 45 minutes just help with smoke ring, I neutralize and wash that off with a lemon lime soda, and then wash with water and trim. I season with a spice i have made with salt, pepper Garlic powder and paprika and let set over night. I smoke the brisket about four hours then wrap in tinfoil until tender, let stand about an hour. Texture is usually good along with tenderness.

[rsfisher4]

At 4 hours, I take it your cooking hot and fast? Do you like the taste of your brisket?

[Chitlins Rule]

let me re-state, I smoke for 4 hours, then in tin foil for 4 hrs. Rustler, I see your from Liberty Hill. That's what I don't understand, they loved it in Liberty Hill, won 1st place brisket, and overall, had a third in ribs, 8th chicken. I just don't get it. But I'll figure it out, that's what keeps me doing this.

[BluDawg]

The night before I put a little tender quick on for about 45 minutes just help with smoke ring, I neutralize and wash that off with a lemon lime soda, and then wash with water and trim. I season with a spice i have made with salt, pepper Garlic powder and paprika[ and let set over night. I smoke the brisket about four hours then wrap in tinfoil until tender, let stand about an hour. Texture is usually good along with tenderness.

Theres your problem you rub is bland add some heat, and give it more smoke. IMO 4 Hrs aint enough. You have to learn what the judges like!! You know what they like in Liberty Hill so repeat it the next time you cook Liberty Hill, the next stop they will like something different. Find the best BBQ place in the town your cookin in and eat their BBQ, chances those are the flavors that will win.

[rsfisher4]

So, it was YOU that took OUR 1st place brisket! (JKing ) Don't bank on Liberty Hill! We have cooked in that comp for 4 years and it's a different outcome every year using the same method. We walk away scratching our heads. We only tabled in our sauces. Then we turn around we take 1st and 2nd in beans at another...go figure.

Truth be told, we have done really bad this year, that we are starting over. We want to try different methods, but with the prices of beef, it's hard to practice. I'm gonna sit out our next comp and I'm gonna judge to see what we are missing.

When is your next cookoff and where are you from?

[txluke]

I quit cooking whole briskets. I started going to Sam's and getting choice angus flats. I cook them the same way I cook the other brisket but I went from never getting a call to getting 5 top 10 finishes in the five cookoffs I have used them. They only cost a little more than a whole brisket, are smaller so they cook quicker and they are a lot higher quality of meat.

[RWBTEX]

When you factor in the shrinkage of a whole packer and the trim you throw away those flats don't really cost more at all and as you say are indeed much better quality imo too.

[Chitlins Rule]

Rustler, I live in the big city of Holland Tx. not to far from you, cooked at Morgans Point VFD cookoff thias weekend. 1st place ribs, final table chicken and brisket. My next cookoff will be in Little River, World Bean and BBQ cookoff, lots of fun.

[rsfisher4]

Chitlins....check your PM

[Chitlins Rule]

oh by the way, not doing good on chicken either, will be glad to spill my rib secret, Tony Checeres cajun, alittle black pepper, williams rib tickler and KC masterpiece sauce, with some additives, changes in what area I am in, will sweeten occasionally, smoke for three, light sauce, wrap and cook for two, unwrap hour before turn in and add more sauce, there you have it.